Recipe by Rachael Ray
2 cups whole milk
2 cloves garlic, crushed
3 tbsp. butter
2 1/2 tbsp. flour
Salt and white pepper
Freshly grated nutmeg, to taste
1 cup shredded fontina
1 cup very finely grated Parmigiano-Reggiano (about 1 oz.)
4 boneless, skinless chicken breasts (about 8 oz. each)
About 1 cup flour
Salt and pepper
3 large eggs
1 1/2 cups breadcrumbs
1 cup finely grated Parmigiano-Reggiano (about 1 oz.)
1/4 cup (a small handful) fresh flat-leaf parsley, finely chopped
1 tbsp. fresh thyme, finely chopped; or 1 1/2 tsp. dried thyme (a scant 1/2 palmful)
2 tsp. lemon zest
Olive oil, for shallow-frying
8 thin slices of prosciutto di Parma
For Serving (Optional)
Arugula or escarole dressed with lemon juice, EVOO, and salt
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.
2. 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.
3. In a large skillet, heat about 1/8 inch of olive oil over medium-high. Place a wire rack inside a rimmed baking sheet.
4. 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, 5 to 6 minutes per side. Transfer to the wire rack. Repeat with more oil and the remaining cutlets.
5. Divide the cutlets among plates. Top with the cheese sauce. Top each cutlet with 2 gently furled slices of prosciutto. Serve with the salad, if desired.
To quickly make chicken cutlets, cut the breasts horizontally almost in half and open each like a book before you grab a mallet.