Serves 4
Ingredients
- 4 whole chicken breasts
- 1 cup dry white wine
- 1 cup vegetable stock
- 1 cup vegetable oil
- 2 eggs beaten well
- 1 cup all-purpose flour
- 1 Tbsp butter
- 1½ cup beef stock
- 8 stems broccoli
- 8 slices mozzarella cheese
- 8 slices prosciutto
Instructions
- Cut chicken breasts into pieces and pound flat to form 8 cutlets. Place one slice of prosciutto on each cutlet and pound to make the prosciutto stick. Dip cutlets in flour and then the egg. Sauté the cutlets in a heavy pan over medium heat for 30 seconds on each side and place on absorbent paper.
- In another pan, combine the butter, vegetable stock, wine and beef stock and bring to a boil over medium heat. Add the cutlets, placing the broccoli on top of each cutlet, cover and simmer until the liquid is reduced by half. Now add a mozzarella slice on top of each cutlet and place under the broiler or in the oven until the mozzarella is melted. Place on warm plates and serve immediately.