(Serves Four)

Mixture 4 whole chicken breasts 1 cup dry white wine 1 cup vegetable stock 1 cup vegetable oil 2 eggs beaten well 1 cup all-purpose flour 1 Tbsp butter 1½ cup beef stock 8 stems broccoli 8 slices mozzarella cheese 8 slices prosciutto

Cut chicken breasts into pieces and pound flat to form 8 cutlets. Place one slice of prosciutto on each cutlet and pound to make the prosciutto stick. Dip cutlets in flour and then the egg. Sauté the cutlets in a heavy pan over medium heat for 30 seconds on each side and place on absorbent paper.

In another pan, combine the butter, vegetable stock, wine and beef stock and bring to a boil over medium heat. Add the cutlets, placing the broccoli on top of each cutlet, cover and simmer until the liquid is reduced by half. Now add a mozzarella slice on top of each cutlet and place under the broiler or in the oven until the mozzarella is melted. Place on warm plates and serve immediately.