3 whole chicken breasts, skinned, boned and halved
1/3 c. flour
2 eggs
1 1/2 tbsp. heavy cream
2 1/2 tbsp. Parmesan
1 tsp. chopped parsley
Salt, pepper
1/2 c. vegetable oil
8 to 9 mushrooms, cut thru stems in thick slices
1/2 lb. salted butter
6 pieces dried porcini, presoaked 1 1/2 hrs. in advance and drained
Sprinkle ginger and nutmeg
1 c. dry white wine
6 slices of boiled ham
6 slices of Mozzarella

Pound chicken breasts. Dust in flour, set aside. Mix eggs, cream, Parmesan, parsley, salt and pepper; add chicken and soak for a while. Heat vegetable oil in large skillet. When rippling hot, saute chicken until golden brown. Place on paper towels. Preheat oven to 400 degrees.

Melt butter in baking pan. Saute mushrooms and porcini in baking pan for 5 minutes. Add ginger and nutmeg; add wine. Reduce 10 minutes. Add salt and pepper.

Place ham over cutlet and Mozzarella over ham. Arrange cutlets in baking pan and bake uncovered for 10 minutes. Place under broiler for 1 minute. Serve with mushrooms and sauce.

Serves 6.