Supreme De Volaille Mondenese
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 whole boneless skinless chicken breasts, about 1 1/4 pounds
- 1 egg
- salt & freshly ground black pepper
- 1 1 teaspoon vegetable oil or 1 teaspoon corn oil
- 1 cup fine homemade breadcrumbs (see technique)
- 1⁄4 cup flour
- 3 tablespoons butter, preferably clarified
- 4 slices prosciutto
- 4 slices thin cheese, preferably gruyere or 4 slices fontina
directions
- Preheat the oven to 400 degrees.
- Using a sharp knife, split the chicken breasts lengthwise down the center. This will produce four pieces.
- Cut away the peripheral bits of fat from each piece.
- Place each piece between sheets of plastic wrap and pound lightly with a flat mallet.
- Combine the egg, salt and pepper to taste, and oil in a flat dish. Beat well to blend.
- Put the bread crumbs in another flat dish.
- Put the flour in another flat dish.
- Dip each chicken piece first in flour, then in egg, and finally in bread crumbs.
- Pat lightly with the flat side of a heavy kitchen knife to make the crumbs adhere.
- Melt the butter in a heavy skillet and just as it starts to turn brown, add the chicken pieces.
- Cook about 4 minutes or until the pieces are nicely browned on one side.
- Turn and cook about 4 to 5 minutes until golden brown on the other side.
- Arrange the chicken pieces in a baking dish. Cover each piece with a slice of ham. Top the ham with a slice of cheese.
- Place the dish in the oven and bake 10 minutes.
- HOW TO MAKE FINE FRESH BREAD CRUMBS: Put enough coarse-textured French or Italian bread cubes into a container of a food processor to make one cup. Process until fine. Put a sieve into a bowl and add the crumbs. Press and shake the crumbs through the sieve. Discard the crumbs that do not pass through the sieve.
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RECIPE SUBMITTED BY
MSnow
Fredericksburg, Virginia