Chicken Cordon Bleu

ingredients

4 (6 ounce) chicken breast, cut in half and pounded into thin scallops
8 thin slices of prosciutto
8 slices of Bethmale
1 cup flour
2 eggs, slightly beaten with 2 tbsp milk
1 cup herb bread crumbs
Emeril’s Essence
3 tbsp olive oil
4 ounces julienned prosciutto
1 cup sweet peas
Salt and black pepper
1 tbsp butter
2 cups Mornay sauce, hot

directions

Season each side of the chicken scallops with salt and pepper. Lay on scallop flat and layer 2 pieces of the prosciutto, 2 pieces of the cheese and top one chicken scallop. Season the flour with 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 or until golden brown. Remove from the pan and drain on a paper lined plate. In a saute pan, melt the butter. Add the julienned prosciutto and sweet peas. Season with salt and pepper. Saute for 2 minutes. Fold the prosciutto and peas into the Mornay sauce. Serve the sauce with the chicken.

Mornay Sauce

1
3 tbsp butter
2
3 tbsp flour
3
2 cups milk
4
Salt
5
Freshly ground white pepper
6
Pinch of nutmeg
7
1/2 cup grated Parmigiano-Reggiano cheese
8
In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in the cheese. Serve hot.