It’s a very Italianesque – pounded chicken breast sautes with melted cheese. This is a very good one. The chicken has a wonderful golden color – the reason is the coating: just egg (no flour or crumbs). The dish is just lovely with a very full-flavored, nutty Fontina for melting on top of the chicken ensembles and toppped off with a a bit tart, but light wine-and-butter sauce.
Here’s the recipe. It serves 4.
1. Cut each chicken breast across the center into 2 pieces, each piece roughly square in shape. Place the 8 pieces of chicken breast on a large piece of wax paper, and cover with another piece of wax paper. Pound the chicken pieces with a heavy cleaver until each one is approximately 1/8 inch thick. Season with freshly ground pepper and place aside.
2. Heat the butter over moderate heat in a very large saute pan. When it’s foaming, add the sage leaves and cook them on each side for 1 minute. Remove immediately, and place each leaf on one of the chicken pieces. Then, wrap each piece completely in a single layer of prosciutto.
3. Dip the wrapped chicken pieces in the beaten eggs, one at a time, coating them well. Make sure the butter in the saute pan is foaming, golden, and not browned. Then place the chicken pieces in the pan. Cook chicken pieces about 2 minutes on each side, or until they’re just past pink on the inside, golden on the outside. Remove.
4. Place the chicken pieces on a flat baking sheet and cover each piece with a slice of Fontina. Place under a preheated broiler for 1 to 2 minutes until the cheese melts.
5. If making sauce: While the cheese is melting, pour out the butter from the saute pan. Add the white wine to the pan, place over high heat, and reduce the wine to a scant 1/2 cup. Add the minced sage about a minute before the reduction is complete. Reduce the heat to low, and whisk in the chilled butter. Adjust seasoning, and pour over and around the chicken.