Emerilized Chicken Cordon Bleu | Emerils.com

Ingredients

• 4 skinless boneless chicken breasts (about 6 ounces each), cut in half and pounded into thin scallops
• Salt and freshly ground black pepper to taste
• 8 thin slices prosciutto
• 8 thin slices De Soto or Emmental-style cheese
• 1 cup bleached all-purpose flour
• Essence to taste
• 2 large eggs, lightly beaten
• 2 tablespoons milk
• 1 cup fine dried bread crumbs
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4 ounces sliced prosciutto, cut into thin strips
• 1 cup sweet young peas, fresh or frozen (defrost if frozen)
• 2 cups hot Mornay Sauce