| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Emlive01 |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts – (6 oz ea); halved, pounded |
|
|
; into thin scallops |
| 8 |
|
Thin slices Proscuitto |
| 8 |
sl |
Bethmale cheese |
| 1 |
c |
Flour |
| 2 |
|
Eggs; slightly beaten with |
| 2 |
tb |
Milk |
| 1 |
c |
Herb bread crumbs |
|
|
Emeril.s Essence; see * Note |
| 3 |
tb |
Olive oil |
| 4 |
oz |
Proscuitto; julienned |
| 1 |
c |
Sweet peas |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Butter |
| 2 |
c |
Mornay sauce; hot |
INSTRUCTIONS
* Note: See the .Emeril.s 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
Emeril.s 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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A15 broadcast 03-25-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-29-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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