Chicken Alla Romana Recipe
Chicken cutlet, melted Bel Paese, prosciutto, white wine demi
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Flatten the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and black pepper.
- 2
Bread the Chicken
Set up a breading station: Place flour in one dish, beaten eggs in another, and breadcrumbs in a third. Dredge each chicken breast in flour, dip in eggs, and coat with breadcrumbs.
- 3
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Fry the chicken cutlets for about 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, add minced garlic and sauté for about 30 seconds. Add white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Allow to simmer for 5 minutes.
- 5
Assemble the Dish
Return the chicken cutlets to the skillet. Top each cutlet with a slice of prosciutto and a slice of Bel Paese cheese. Cover and cook until the cheese is melted, about 3-4 minutes.
- 6
Garnish and Serve
Sprinkle chopped fresh parsley over the chicken before serving. Serve hot with the sauce spooned over the top.
