Chicken and Fontina Cheese Casserole | Ciao Italia

Ingredients

• 1/2 cup flour
• 1/2 teaspoon salt
• Grinding coarse black pepper
• 1/2 teaspoon grated nutmeg
• 2 pounds chicken cutlets, each pound ed 1/4 inch thick
• 3/4 cup sunflower oil
• 2 tablespoons butter
• 1/2 pound mushrooms, stemmed and cut in half
• 1/2 pint heavy cream
• 1/2 pound Fontina cheese
• 1/4 pound prosciutto di Parma cut into 2-inch strips
• 2 tomatoes, sliced into rounds
• 1/2 cup grated Parmigiano Reggiano cheese
• Ingredients