Petto di Pollo alla Cavour
Philadelphia Main Line Classics
8-10 boned chicken cutlets, skinless
8-10 mozzarella cheese slices
8-10 prosciutto ham slices
1/2 cup sweet butter
1/3 cup grated Parmesan cheese
1/2-1 cup dry white wine
1 tablespoon flour
Pound cutlets; dredge in flour lightly. Fry in butter very slowly until cooked thoroughly; do not brown too much. Remove to shallow dish, cover with Parmesan cheese, a slice of prosciutto, and a slice of mozzarella cheese. Do ahead.
Broil only until cheese melts. Mix flour with 3 tablespoons of wine; blend to remove all the lumps. Add remaining wine, stir quickly until juices form sauce. Thicken with flour mixture if necessary. Pour over chicken and serve hot.
Yield: 8 to 10 servings
Notes:
Used thighs as that’s what I had on hand
Added a little white pepper, thyme, and basil to my sauce
As the directions were vague, I used the wine to deglaze the pan and used those drippings to flavor the sauce