Need a quick fix for dinner? This is it! Chicken cutlets Bologna-style with prosciutto and cheese.
1 pound boneless chicken breasts
1/4 cup King Arthur™ Unbleached, All-Purpose Flour
1/2 teaspoon sea salt
Grinding black pepper
1 large egg, slightly beaten
1/3 cup fresh toasted bread crumbs
4 tablespoons unsalted butter
4 slices proscuitto
4 slices Fontina cheese
Pound the cutlets to an even thickness.
Mix the flour, salt, and pepper together on a plate. Dredge the cutlets in the flour, then coat them in the egg and cover them in the bread crumbs. Place them on a plate, uncovered in the refrigerator to dry at least 30 minutes before cooking. This will help the bread crumbs to adhere to the meat.
In a sauté pan large enough to hold the cutlets in a single layer, melt the butter over medium-high heat. Fry the cutlets in the butter, turning them over until well browned. Top each cutlet with a slice of prosciutto and a slice of Fontina. Cover with a lid and cook until the cheese melts.
Serve on a bed of arugola dressed with lemon juice and olive oil.
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