Chicken Cordon Bleu               

 tags (edit): @Vogel @Try Soon! Emeril Main Dish  

 

Ingredients

4 ea 6 ounce Chicken Breasts Halved Pounded Into Thin Scallops
8 slice Proscuitto Thinly Sliced
8 slice Bethmale Cheese
1 cup Flour
2 Eggs Slightly Beaten With
2 tablespoon Milk
1 cup Herb Bread Crumbs
1 Emeril’s Essence See * Note
3 tablespoon Olive Oil
4 ounce Proscuitto Julienned
1 cup Sweet Peas
to taste Salt & Pepper
1 tablespoon Butter
2 cup Mornay Sauce Hot
 

Instructions
 * Note: See the Emerils Essence Information recipe which is included in this collection.

Season each side of the chicken scallops with salt and pepper. Lay one scallop flat and layer 2 pieces of the proscuitto, 2 pieces of the cheese and top with one chicken scallop. Season the flour with Emerils Essence. Carefully dredge the chicken in flour. Dip the chicken in the egg mixture, letting any excess drip off. Season the bread crumbs with Essence. Finally dredge the chicken in the herb crust, crusting each side completely. In a saute pan, heat the olive oil. When the oil is hot, add the chicken. Saute for 2 to 3 minutes on each side or until golden- brown. Remove from the pan and drain on a paper-lined plate. Season with Essence. In a saute pan, melt the butter. Add the julienned proscuitto and sweet peas. Season with salt and pepper. Saute for 2 minutes. Fold the proscuitto and peas into the Mornay sauce. Serve the sauce with the chicken. This recipe yields 4 servings.






This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 4 Servings
     EMERIL LIVE with Emeril Lagasse From the TV FOOD N

 notes: 

Cuisine:  

Main Ingredient: