Chicken petroniana
print recipe
Servings:
Serves 4; Sauce makes about 2 cups Servings

Ingredients

  • Chicken

    • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds), pounded until about 1/2 inch thick
    • 1 cup all-purpose flour
    • 2 large eggs, lightly beaten with 1 tablespoon of water
    • 1 cup dried Italian seasoned bread crumbs
    • 3 tablespoons olive oil
  • Sauce

    • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds), pounded until about 1/2 inch thick
    • 1 cup all-purpose flour
    • 2 large eggs, lightly beaten with 1 tablespoon of water
    • 1 cup dried Italian seasoned bread crumbs
    • 3 tablespoons olive oil
    • 4 tablespoons butter
    • 4 tablespoons flour
    • 2 1/2 cups milk, heated
  • Spinach

    • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds), pounded until about 1/2 inch thick
    • 1 cup all-purpose flour
    • 2 large eggs, lightly beaten with 1 tablespoon of water
    • 1 cup dried Italian seasoned bread crumbs
    • 3 tablespoons olive oil
    • 4 tablespoons butter
    • 4 tablespoons flour
    • 2 1/2 cups milk, heated
    • 2 tablespoons cold salted butter
    • 1 tablespoon extra virgin olive oil
  • To assemble

    • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds), pounded until about 1/2 inch thick
    • 1 cup all-purpose flour
    • 2 large eggs, lightly beaten with 1 tablespoon of water
    • 1 cup dried Italian seasoned bread crumbs
    • 3 tablespoons olive oil
    • 4 tablespoons butter
    • 4 tablespoons flour
    • 2 1/2 cups milk, heated
    • 2 tablespoons cold salted butter
    • 1 tablespoon extra virgin olive oil
    • 4 slices prosciutto cotto, or cooked ham
    • 4 slices emmental cheese, or swiss cheese
    • 1 10-ounce bag of baby spinach

Preparation

Baking Directions:

For the chicken: To properly bread the chicken, create an assembly line with three shallow dishes. Place the flour in the first shallow bowl and season with salt and freshly ground black pepper. Mix to combine. Place the eggs and water in the second bowl and beat until frothy. Add the bread crumbs to the third dish. In a large ovenproof skillet, heat 3 tablespoons of olive oil over medium-high heat. Lightly coat both sides of each chicken cutlet with flour. Pat off any excess and then dip each cutlet in the egg wash to cover completely. Let the excess drip off before placing into the seasoned bread crumbs. Place each cutlet back into the egg wash and then again cover with a second coat of bread crumbs. The double breading ensures a very crisp crust. When the oil is hot, place each cutlet in the pan and be careful not to crowd. Cook about four minutes on each side until golden brown. Only flip once. When the chicken is cooked through, remove and drain on paper towel lined plates. Set aside. For the sauce: In a small sauce pot, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until the mound cooks and bubbles. Do not let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens and bring it to a boil. Season with salt and freshly ground black pepper. Add a pinch of ground nutmeg to taste. Lower the heat and stir. Allow to cook, stirring for about 2 to 4 minutes more. Remove from the heat. Keep warm until ready to serve. Excess sauce can be held in the refrigerator for up to 5 days. To reheat, place in a saucepan and allow to re-melt over medium heat. For the spinach: In a heavy bottom pot, melt the butter and olive oil over medium-high heat until the butter starts to foam. Saute until spinach is wilted. Season, if desired and set aside. For the assembly: Preheat oven to broil. Place the breaded chicken cutlets on aluminum foil covered baking trays. Place one piece of prosciutto cotto on top of each cutlet. Cover with a slice of emmental cheese. Broil the chicken for about 2 minutes, or until the cheese is melted. Remove from the oven and place each piece of chicken on a serving plate. Cover with about 1/3 cup of sauce. Serve with buttered spinach immediately.

Recipe tags

Easy Indian

More recipes