Chicken Milanese with Prosciutto, Mozzarella and Balsamic Reduction

Year ago in my bachelorette days, I used to serve my roommates and our significant others a steak au poivre with balsamic reduction recipe that was always a hit.  Fast forward many and one night out at a favorite local restaurant, I ordered a chicken milanese and realized I could recreate this easily at home.  My daughter ate every last bite.  She even made me take a picture of her plate!  She said it was a "beauty shot for my blog."

Ingredients:

4 thin sliced boneless, skinless chicken breasts,

1/2 cup of flour, seasoned with salt and pepper

1 egg lightly beaten and thinned with 1 tbsp of water

1 cup of panko bread crumbs

1/4 cup of grated parmesan cheese

Olive or Canola oil

4 oz thin sliced prosciutto or speck (crisped in olive oil if desired)

3 oz fresh mozzarella, thinly sliced

1/2 cup balsamic vinegar

2 tsp salted butter

Preheat oven to 425. Set up a breading station with seasoned flour in one flat container (I like to use pie dishes), egg in another and panko mixed with parmesan in another.  Heat oil in a large sauté pan over medium heat.  Oil should completely coat the bottom of your pan, be sure not to let the oil overheat and begin to smoke.  Dip chicken in season flour, coating completely and tapping off excess.  Next place the chicken in the egg mixture again coating completely and allowing excess to drip off.  Lastly place in the breadcrumb mixture.  Place completed chicken sliced into the pre-heated oiled pan.  Brown on each side, about 3-5 minutes per side depending on thickness of the chicken.  Place cooked chicken in a baking dish, top with prosciutto or speck and then thinly sliced mozzarella. Place chicken in the oven and bake until the cheese has melted and just begun to brown, 15-20 minutes.

In the pan that you browned your chicken, remove extra cooking oil to a heatproof vessel.  Place the pan over medium-high heat.  Allow pan to get very hot and then add in balsamic vinegar.  Once the vinegar comes to a rapid boil, reduce heat to medium and allow vinegar to cook, reducing by half about 5 minutes.  This will smell very strong but should not smell burnt.  If you let the liquid reduce too far it will become too thick (like tar) so keep an eye on it.  Once the liquid is reduced by half, remove from heat and stir in cold butter.  If this sits too long it will seize so prepare just before serving. Season to taste with salt and pepper if desired.  Prepare a simple salad of cleaned arugula, sliced tomatoes and sliced red onions dressed with salt, pepper, olive oil and white balsamic vinegar.  Place salad on the plate, top with hot chicken and drizzle with balsamic reduction and serve.  This balsamic reduction is also excellent on seared steak.