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Wok eggs, fried rice and hot Dry Noodles.
The classic Italian cotoletta alla bolognese is a breaded veal cutlet that is pan-fried, then topped with salty, savory sliced prosciutto and Parmigiano-Reggiano cheese. In an unusual twist, the ham-and-cheese layered cutlets are cooked in a simple pan sauce just long enough to melt the Parmesan; the bottom crust softens but the surface retains its toastiness. For our version, we slice boneless, skinless chicken breasts in half horizontally to create cutlets about ½ inch thick that do not require pounding. To balance the saltiness of the prosciutto and cheese, we make a simple lemony, butter-enriched pan sauce and serve the cutlets with lemon wedges for squeezing.
8- to 9-ounce boneless, skinless chicken breasts
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