Recipe courtesy of Emeril Lagasse
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings

Ingredients

  • 4 (6-ounce) chicken breast, cut in half and pounded into thin scallops
  • 8 thin slices of proscuitto
  • 8 slices of Bethmale
  • 1 cup flour
  • 2 eggs, slightly beaten with 2 tablespoons milk
  • 1 cup herb bread crumbs
  • Essence, recipe follows
  • 3 tablespoons olive oil
  • 4 ounces julienned proscuitto
  • 1 cup sweet peas
  • Salt and black pepper
  • 1 tablespoon butter
  • 2 cups Mornay sauce, hot
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

Season each side of the chicken scallops with salt and pepper. Lay on scallop flat and layer 2 pieces of the proscuitto, 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 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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

IDEAS YOU'LL LOVE

Afghani Chicken

Recipe courtesy of Apsara

Pheasant Sausage Cordon Bleu

Blue Cheese Chicken Meatballs

Ground Chicken and Blue Cheese Burgers

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Dinner at Tiffani's

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Unwrapped

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Dinner at Tiffani's

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Unwrapped

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c