January 06, 2005

Mom's Chicken With Prosciutto and Fontina

This is pretty easy, since it's really about good ingredients more than anything else. From start to finish, it shouldn't take more than half an hour or so, making it a perfect candidate for that 30-minute meals show on the food network.

You'll need:
Boneless chicken cutlets (I'd recommend going for the good stuff, like Belle & Evans or Murray's or from the guys at the market on Arthur Avenue)
Prosciutto (maybe 1/3 of a pound?)
Fontina cheese
Locatelli Romano cheese
Olive oil
Salt / Pepper
Chicken broth
Parsley if you like parsley

First off, the chicken should be pounded thin and any extra fat should be cut off. This is where those guys from Arthur Avenue come in -- if you get the chicken there, it's all set to go.

Put some flour in a shallow bowl, and heat a pan on your stove, on medium heat or so. When the pan is good and hot, add some olive oil to it.

One by one, you'll want to dredge the chicken cutlets in the flour and then place in the pan. Be careful to shake any excess flour off the chicken before it goes in the pan, and don't drop them in there or you'll splatter oil all over yourself, which won't feel good.

The chicken cooks quickly, maybe a few minutes on each side (it depends on the thickness of the piece), but you want to brown them just a bit. Season each cutlet with salt and pepper.

You'll probably need to keep adding oil to the pan as you cook the chicken. When a piece is done, move it to a baking pan.

Once all the chicken's been browned and placed on your baking sheet, you're ready for stage two. Add a slice or two of prosciutto to each piece, plus some fontina on top of the prosciutto, and a splash of chicken broth on top. Then, sprinkle the Locatelli Romano across each cutlet.

Here's where you can refrigerate the whole mess until you're 10 minutes away from eating. So if you're having a dinner party or like to prepare your meals waaaaay in advance, this is a good dish for you.

Once you're ready to eat, preheat the oven to around 425 or so, and cook the cutlets for 8-10 minutes. Keep an eye on them to make sure you don't burn the cheese.

That's pretty much it. Don't forget or skimp on the chicken broth because the chicken will probably be on the dry side if you do. Once again, it's really all about the ingredients, so this whole meal is a perfect excuse for a trip to Arthur Avenue.

Oh, the chopped-up parsley goes on when you're adding the chicken broth, if you're into parsley. If you're not, you certainly won't miss it.