Bolognese-Style Chicken Cutlets

By ccavaletti

Ingredients

• Cutlets:
• Sauce
• 2 c whole milk
• 2 cloves garlic, crushed
• 3 Tbsp butter
• 2-1/2 Tbsp flour
• Salt and white pepper
• Freshly grated nutmeg, to taste
• 1 c shredded fontina
• 1 c very finely grated Parmigiano-Reggiano (about 1 oz)
• 4 boneless, skinless chicken breasts (about 8 oz each)
• Salt and pepper
• 3 large eggs
• 1-1/2 c breadcrumbs
• 1 c finely grated Parmigiano-Reggiano (about 1 oz)
• 1/4 c (a small handful) fresh flat-leaf parsley, finely chopped
• 1 Tbsp fresh thyme, finely chopped; or 1-1/2 tsp dried thyme
• 2 tsp lemon zest
• Olive oil for shallow-frying
• 8 thin slices of prosciutto di Parma

Details

Servings 4

Preparation

Step 1

In a saucepan, bring the milk and garlic to a gentle simmer over medium-low heat. Strain the hot milk into a medium bowl.

In the same saucepan, melt the butter over medium-high heat. Add the flour; whisk until blended.

Cook for a minute or two, whisking constantly. Whisk in the hot milk; season with salt, white pepper and nutmeg. Add the cheeses and stir until melted, 1 to 2 minutes. Cover the sauce and keep warm over low heat.

Using a sharp knife and starting from the longer, wider side of each chicken breast, cut horizontally about three-quarters of the way through. Open each piece like a book to make 4 large cutlets.

Using a meat mallet, pound the cutlets between sheets of plastic wrap to flatten each piece into an 1/8- to 1/4-inch-thick cutlet.

In a shallow dish, season the flour with salt and pepper. In another shallow dish, season the eggs and beat until blended. In a third shallow dish, mix the breadcrumbs, cheese, herbs, and lemon zest.

In a large skillet, heat about 1/8 inch of olive oil over medium-high. Place a wire rack inside a rimmed baking sheet.

Coat the cutlets in the flour, then the eggs, and then the breadcrumbs, pressing so the crumbs adhere. Add 2 cutlets to the oil. Fry until deep golden, about 5 to 6 minutes per side. Transfer to the wire rack. Repeat with more oil and remaining cutlets.

Divide the cutlets amount plates. Top with the cheese sauce. Top each cutlet with 2 gently furled slices of prosciutto.

From Everyday with Rachael Ray, January/February 2019