Philadelphia Main Line Classics

The Saturday Club

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:

1. Used thighs as that’s what I had on hand

2. Added a little white pepper, thyme, and basil to my sauce

3. As the directions were vague, I used the wine to deglaze the pan and used those drippings to flavor the sauce