Emerilized Chicken Cordon Bleu (by Emeril Lagasse)

Things you'll need:

• 4 Boneless, Skinless Chicken Breasts (cut in 1/2 lengthwise and pounded flat, or you can buy 8 thinly sliced chicken breasts) - about 1.5-2 lbs
• Salt and Pepper to taste
• 8 Thin Slices Prosciutto
• 8 Thin Slices Emmentaler Cheese
• 1 Cup Flour
• 2 Large Eggs
• 2 Tbsp Milk
• 1 Cup Bread Crumbs
• 3 Tbsp Olive Oil
• 1 Tbsp Unsalted Butter
• 4 oz Chunk of Prociutto
• 1 Cup Peas (canned, fresh, or frozen- defrost if frozen)
• 2 Cups Mornay Sauce:
• 4 Tbsp Unsalted Butter
• 1/4 Cup Flour
• Pinch of Ground Nutmeg
• 2 1/2 Cups of Milk
• 1/2 Cup Grated Parmigiano-Reggiano Cheese

How To:

1. Put the 1 cup of flour on a paper plate; beat the eggs and milk in a medium sized bowl, and put the 1 cup of bread crumbs on another paper plate (This will be the assembly line to dip your chicken sandwiches in)
2. Take plastic wrap and lay it on a cutting board; put 1 piece of chicken in center and cover with another piece of plastic wrap. Pound Chicken with a Meat Malet until 1/4 inch thick (be careful not to over pound it).
3. Season both sides of  each piece of chicken lightly with salt and pepper.
4. Lay out 4 pieces of the chicken and top each with 1-2 slices of prosciutto, 1-2 slices of the emmentaler cheese, then top with another piece of chicken and press firmly together. (You should make 4 chicken sandwiches)
5. Leave chicken and make Mornay Sauce (or you can make this sauce ahead of time and it keeps refrigerated for up to 2 days, then reheat on low when ready to use):
1. Heat the butter in a medium sized saucepan over medium heat until melted.
2. To melted butter add the flour, salt, pepper, and nutmeg then whisk all together for about 2 minutes (creates a roux- thick dough like substance)
3. Slowly add the milk, turn burner to high, and continue whisking.
4. After the mixture comes to a boil, reduce heat to medium low and stir constantly with a wooden spoon until it thickens to a gravy consistency (about 4 minutes)
5. Add the cheese and whisk until melted completely then remove mixture from heat.
6. Now back to the chicken. Take each chicken sandwich (1 at a time) and place chicken in flour coating it completely and shaking off any excess, then into egg mixture coating completely and shaking off any excess, then into bread crumbs coating completely and shaking off any excess.
7. Heat olive oil in a large (12"+) saute pan/skillet over medium high heat. Test oil by throwing in a pinch of flour - if it sizzles then the oil is ready.
8. Place each coated chicken sandwich in the hot olive oil (don't move it around) and cook for about 4 minutes before flipping over with tongs, then cook another 4 minutes. Both sides should be slightly browned.
9. Remove chicken from pan and place on plate lined with a paper towel to drain excess oil.
10. Take your 4 oz chunk of prociutto and cut into thin strips.
11. In a small saute pan melt 1 Tbsp butter over medium heat.
12. Add the prociutto strips, peas, salt, and pepper and cook for 2 minutes.
13. Add this mixture to the Mornay sauce and stir to combine.
14. Spoon sauce onto the center of the serving plate and top with chicken....and Voila!!