Reviewed: Jul. 16, 2007

Good will make again but cut down on the parsley next time

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Reviewed: Jul. 9, 2007

What a lovely dish Jen; thank you. I made eight cutlets, quadrupled the yummy sauce and added more seasonings. So that the chicken could tenderize and soak up the flavor from the sauce, once browned, I placed the chicken into a roasting pan, covered it with the sauteed mushrooms and sauce and placed it into the oven for about a half hour. I then topped the chicken with the ham and cheese and ran it under the broiler to melt. All six of us loved this dish Jen. Thank you again!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 8, 2007

Exceptional!! My family raved over this, they were actually fighting over the last piece. I made the recipe exactly as stated. Yum, Yum

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VASSFAMILY

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Reviewed: May 1, 2007

Fantastic. I pounded my chicken flat and cooked about 4 minutes on each side. To the flour coating, I added a little garlic, paprika and black pepper. I only used a tablespoon of butter and a little bit of olive oil for the sauce, and at the end mixed in a bit of cornstarch to thicken. I served this with balsamic tomatoes with feta, fresh sauteed asparagus and a caesar salad. I will absolutely make this recipe again. Thank you so much!

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NATALIESHD

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Reviewed: Apr. 2, 2007

Really great. Made it for friends who were very impressed with the flavor. Served with sauteed zucchini & brown rice.

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ROBERTSAC

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Feb. 14, 2007

Used 4 chicken breasts, shredded swiss cheese and dried parsley. Yes, the chicken takes longer than 2 minutes (on low?!) to brown. I cooked the chicken all the way through, about 5 minutes per side, then continued with the rest of the recipe.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Feb. 10, 2007

Outstanding! I would serve this to company any day. I also doubled the mushroom sauce

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Diane

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Reviewed: Feb. 3, 2007

I looooved this recipe, as did my boyfriend, who claimed it was "possibly the best meal he'd had in his life!". Thank you, Jen, for your wonderful recipe! I added a few more mushrooms (gotta love 'em) and substituted dried parsley for fresh. Other than that, I stayed true to the recipe and it was FABULOUS. :)

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Christy

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Reviewed: Jan. 12, 2007

Didn't have the ham, nor fontina. Used provelone cheese. A wonderful dish. Rich, but not overpowering.

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POPS OHIO

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 10, 2007

Very good except you really need to saute the chicken longer than the 2 minutes per side that the recipe indicates. Other than that, this recipe is a definite keeper! I'm going to try making with fresh mozzarella instead of the fontina just for a change.

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Susan A.

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

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Reviewed: Nov. 28, 2006

Excellent......sauteed the cutlets in a little olive oil, placed in a baking dish and layered each one with procuitto and fontina cheese.....baked covered for about 15-20 min until cheese melted and chicken was cooked through. The sauce was great....I did thicken it with flour and water and added an extra tblspn of butter at the end.....very tasty spooned over the cheesey chicken....will make again!

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SLJ6

Cooking Level: Expert

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Reviewed: Sep. 2, 2006

Wow! I have a hard time buying chicken because it is so bland but this recipe rocks! Its definititey got some bite and pungency to it so its not for the faint-hearted (or those who like bland things :)) Next time I would definitely double the amount of ingredients for the mushrooom sauce. I could have used more of that stuff. I omitted the parsley and it turned out fine. Use a good dry wine (only one you would risk serving to guests), trust me, this makes a difference. I used homemade chicken stock (try it some time, way better) and gluten-free flour (worked perfectly). For those of you who are sensitive to gluten, use it in this recipe and you won't be left out! This is a good recipe to impress friends, parents, special people etc.

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REDROSE6224

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Natomas, California, USA

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Reviewed: Aug. 29, 2006

Yummy. Next time I would like to double the mushroom sauce.

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TRISHTORO

Cooking Level: Expert

Living In: Nutley, New Jersey, USA

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Reviewed: Aug. 21, 2006

I thought that this was FANTASTIC!! I did make a few changes, however. When done frying the chicken I put it in a warm oven to keep it toasty. Then, I sauteed broccoli, baby bellas, and 1 clove of garlic in the remaining butter/oil. After two minutes, I added about 3/4 c chicken stock and let that cook off, until the broccoli was tender-crisp. I put the prosciutto and cheese atop the chicken in the oven until the cheese was melted and then I served it and the veggie saute over penne pasta with some extra fontina and parmesan sprinkled in. Very good!

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THUESEN

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Reviewed: May 24, 2006

Quick, easy, not *too* expensive, but absolutely outstanding. The flavors complimented each other perfectly. Apart from using a couple of grinds of black pepper, I followed the recipe exactly. I can't think of any ways to improve it apart from perhaps popping it under the broiler for a couple of mins to brown the cheese a little. I wouldn't hesitate to make this again. Thank you so much, Jen!

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 15, 2006

my favorite recipe i have found on this site so far!!!!

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Sara

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Brooklyn, New York, USA

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Reviewed: Apr. 9, 2006

I followed this recipe exactly and it was delicious! I served it when I had company over and they want the recipe.

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GLANDI

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Reviewed: Jan. 12, 2006

So delicious. I made this tonight and actually had seconds. I did top it with a little of Emeril's Roasted Gahlic Tomato Sauce and a dash of Balsamic vinegar. Just layers of goodness!!!

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Dec. 28, 2005

I LOVE fontina cheese and this recipe uses it perfectly. This was fantastic, but next time I would probably only use 1/2 tsp. of the white pepper, it was a little too strong. Thanks for a "keeper" that I will definately be making again and again!

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