1/2 cup flour
1/2 teaspoon salt
Grinding coarse black pepper
1/2 teaspoon grated nutmeg
2 pounds chicken cutlets, each pounded 1/4 inch thick
3/4 cup sunflower oil
2 tablespoons butter
1/2 pound mushrooms, stemmed and cut in half
1/2 pint heavy cream
1/2 pound Fontina cheese
1/4 pound prosciutto di Parma cut into 2-inch strips
2 tomatoes, sliced into rounds
1/2 cup grated Parmigiano Reggiano cheese
Preheat the oven to 350°F.
Put the flour, salt, pepper and nutmeg in a plastic bag; close to shake the ingredients together. Add the chicken cutlets a few at a time and dredge them in the flour; shake off the excess. Place the cutlets on a plate and set aside.
Pour the oil into a large sauté pan and heat to medium high. Brown the cutlets on each side a few at a time until browned.
Transfer the cutlets to a large shallow casserole dish and set aside.
In the same sauté pan, melt the butter and cook the mushrooms until they give off their liquid and begin to brown.
Combine the cream and Fontina cheese in a saucepan over low heat. Stir until the cheese is melted and the sauce is smooth. Cover and set aside. (At this point all may be refrigerated, if preparing in advance)
Sprinkle the mushrooms over the cutlets. Lay the prosciutto strips over the mushrooms and pour the cheese sauce over the top.
Place the tomato slices over the sauce and sprinkle the dish with the Parmigiano Reggiano cheese.
Bake for 35-40 minutes or until the cheese is bubbly and browned.
This recipe is featured on show 2220 – Chicken / Pollo.
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