- 2 (6-ounce) chicken breasts, cut in half and pounded into thin scallops
- 8 thin slices prosciutto
- 8 thin slices Desoto cheese (2 inches by 2 inches by 1/4 inch)
- 1 cup flour
- 2 eggs, slightly beaten with 2 tablespoons milk
- 1 cup herbed bread crumbs
- Oil, for sauteing
- Salt and pepper
- Smoked Tomato Butter Sauce, recipe follows
- 2 cups mashed potatoes, hot
- 2 tablespoons chiffonade of basil
- 2 tablespoons grated St. John's Cheese
- Essence, recipe follows
Season each side of the chicken scallops with salt and pepper. Lay on scallop flat and layer 2 pieces of the prosciutto, 2 pieces of the Desoto cheese and top with a meat scallop. Carefully dredge the chicken in flour. Dip the chicken in the egg mixture, letting any excess drip off. Finally, dredge the chicken in the herb crumbs, coating each side completely.
In a saute pan, heat the olive oil. When the pan is smoking 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. Spoon the smoked tomato butter sauce in the center and around the edges of the plate. Mound the potatoes in the center of the sauce. Lay the chicken across the potatoes. Garnish with the basil, grated cheese, and Essence.
Smoked tomato butter sauce:
- 4 plum tomatoes, smoked or oven dried, peeled
- 1/4 cup melted butter
- 1 tablespoon cream
Place all ingredients in a blender and mix well.
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
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.