Chicken Panino Recipe

- 4 -3oz chicken cutlets, pounded very thin- 2 thin slices prosciutto- 2 thin slices fontina cheese- small garlic clove, pressed- Chopped fresh parsley- Few drops olive oil- 1 teaspoon freshly grated Parmesan cheese- Egg wash of 2 eggs, 4 tablespoons milk, 1 tablespoon chopped fresh parsley- ½ cup olive oil- 1 lemon- 1 tablespoon melted butter

1. Pound the chicken very thin. Sandwich between them the thin slices of prosciutto, fontina cheese, bits of pressed garlic, chopped parsley (about 1 teaspoon per sandwich), few drops of olive oil and grated cheese.

2. Using two serving forks or tongs, dip the veal in the egg wash. Then fry the sandwich in the hot olive oil. If the oil is not hot enough when you add the cutlet, the egg will slither into the oil and leave the cutlets bare and unattractive; if the oil is really sizzling, the egg will puff into a protective shell and seal in the juice of the meat and cheeses.

3. Once the egg has adhered and the meat is cooking nicely, lower the heat and cook for at least 15 minutes on one side and 5 more minutes on the other side.