YOUR PROBABLY WONDERING WHAT THE NAME "CORDON BUCCO" MEANS, LET ME EXPLAIN. THERE WAS CHARACTER ON "THE SOPRANOS" NAMED ARTIE BUCCO AND HE WAS A CHEF, MY NAME ALSO HAPPENS TO BE ARTIE ALTHOUGH MANY KNOW ME AS AJ. A FRIEND OF MINE NICKNAMED ME "BUCCO" WHEN HE FOUND OUT I LIKED TO COOK, AND LIKE THEY SAY THE REST IS HISTORY. THIS DISH IS MY TAKE ON CHICKEN CORDON BLE. I PUT MY ITALIAN TWIST ON IT AND MADE IT A LITTLE HEALTHIER AT THE SAME TIME BY USING COCONUT MILK INSTEAD OF CREAM OR FLOUR AND BUTTER FOR THE SAUCE.
4 THIN SLICED CHICKEN CUTLETS
2 EGGS AND FLOUR FOR DREDGING
1/4 LB PROSCIUTTO
SMALL BALL OF SMOKED MOZZARELLA, OR SHREDDED MOZZARELLA
SMALL CAN OF COCONUT MILK
3 TBS HONEY MUSTARD
SMALL PACKAGE MUSHROOMS, SLICED
SALT AND PEPPER TO TASTE
Heat olive oil in a large skillet or pan over medium heat
Season chicken with salt and pepper. Dredge cutlets in seasoned flour, then eggs and finally in panko. Brown cutlets, in batches if necessary, remove and set aside. Top the cutlets with the prosciutto and then the cheese.
Add a little more olive oil to the pan and add the mushrooms. Saute for a minute or two and add coconut milk. Scrape the bottom of the pan to loosen up any brown bits. Add the honey mustard and bring the sauce to a simmer. Salt and pepper to taste.
Add the chicken to the pan and continue cooking until the chicken is cooked through, 10-15 minutes. Finish under the broiler if possible to brown the cheese.