Ingredients
Chicken
- 1 6 oz Boneless, skinless breast of chicken
- 1 slice Swiss cheese
- 1 slice Ham
- 1 cup flour
- 1 tbsp Seasoned Salt
- 1 tbsp Black Pepper
- 1 large egg
- 1/4 cup Milk
- 1 cup Panko Japanese Bread Crumbs
Steinberg Sauce
- 1 Shallot diced
- 1/2 btl Steinberg White Wine
- 2 cups Water
- 1 pint Heavy Cream
- 1 3/4 tbsp Chicken Base
- 1/2 tsp Onion Powder
- 1/2 tsp Granulated Garlic
Instructions
- Butterfly chicken breast. Wrap Swiss cheese with ham. Center on top of chicken breast. Fold chicken breast around ham and Swiss cheese.
- Dredge in mixture of flour, seasoned salt and black pepper until fully coated.
- In separate dish, whisk egg and milk to create egg wash. Dredge coated chicken breast in egg wash mixture. Roll in Panko Japanese bread crumbs.
- Deep fry at 350º until golden brown. Remove from deep fryer; place on sheet pan in 350º oven for 6-8 minutes. Remove from oven, top with Steinberg Sauce and serve.
Steinberg Sauce
- Saute shallot in heavy sauce pot with small amount of butter. De-glaze pot with Steinberg White.
- Add following ingredients to sauce pot and stir: 2 cups water 1 pint heavy cream 1 3/4 tablespoons chicken base 1/2 teaspoon onion powder 1/2 teaspoon granulated garlic
- Thicken sauce with a roux: 1/4 pound clarified butter 1/2 cup (heaping) all-purpose flour
- Season with salt and white pepper to taste. Add 1 tablespoon rosemary.
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