4 breasts of chicken
Salt, pepper, nutmeg
1 egg
2 oz. milk
1 c. almonds
1 c. prosciutto, julienne
1/2 c. grated cheese
1/2 c. white bread crumbs
2 oz. drawn butter
2 oz. olive oil
1/4 lb. butter
1 tbsp. flour
1 c. dry white wine
1 lime
Lime wedges
4 cherry tomatoes
4 black olives
Parsley

Skin chicken (first removing all bones except wing bone) and slice paper thin. Season, then dust lightly with flour. Dip in batter (next 6 ingredients) and bread crumbs. cover the bottom of a saute pan with butter and olive oil. Heat until butter melts then slowly saute chicken until golden brown.