- 4 skinless boneless chicken breasts (about 6 ounces each), cut in half and pounded into thin scallops
- Salt and freshly ground black pepper to taste
- 8 thin slices prosciutto
- 8 thin slices De Soto or Emmental-style cheese
- 1 cup bleached all-purpose flour
- Essence to taste
- 2 large eggs, lightly beaten
- 2 tablespoons milk
- 1 cup fine dried bread crumbs
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 ounces sliced prosciutto, cut into thin strips
- 1 cup sweet young peas, fresh or frozen (defrost if frozen)
- 2 cups hot Mornay Sauce
- Season both sides of the chicken scallops with salt and pepper. Place 4 scallops on a clean work surface. Top each with 2 slices of the prosciutto, 2 slices of the cheese, and another chicken scallop. Press each gently but firmly together.
- Put the flour in a shallow bowl and season with Essence. Combine the eggs and milk in another shallow bowl. Place the bread crumbs in another shallow bowl and season with Essence. Carefully dredge the chicken in the flour, tapping off any excess, then dip it in the egg wash, letting any excess drip off, then dredge it in the bread crumbs, coating evenly.
- Heat the olive oil in a large sautÈ pan over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes on each side. Remove carefully and drain on paper towels. Sprinkle with Essence.
- In a small sautÈ pan, melt the butter over medium heat. Add the prosciutto strips and peas, season with salt and pepper, and cook for 2 minutes. Fold the prosciutto and peas into the Mornay sauce. Spoon the sauce into the center of each serving plate and top with the chicken.