Preheat the oven to 200°C.
Cut a large pouch into each chicken breast using a sharp knife.
Stuff each breast with 25g of Parmesan and mozzarella wrapped in prosciutto, then seal the edges.
Dredge the chicken in seasoned flour, dip in beaten eggs, and coat with breadcrumbs mixed with remaining Parmesan.
Fry the chicken in olive oil for 2-3 minutes per side until golden.
Transfer to a tray and roast for 15-20 minutes until cooked through.
Whisk egg yolk, mustard, vinegar, and 250ml water, then emulsify with 1 tablespoon of vegetable oil.
Mix the red cabbage with 100ml of the prepared dressing.
Heat the remaining oil, toast cumin seeds until they jump, and pour over the kale.
Serve the chicken with the cabbage and kale salads.