Total Calories: 367
1 Place the chicken slices between two sheets of plastic wrap. Gently pound the slices to about 1/4-inch thickness. On a piece of wax paper, combine the flour and salt and pepper, to taste. Dip the chicken cutlets in the mixture. Shake to remove the excess.
2 In a large skillet over medium heat, melt the butter with the oil. Add the chicken and cook until golden brown, about 4 minutes. Turn the pieces with tongs and brown the other side, about 3 minutes more. Remove the chicken to a plate and keep warm.
3 Add the shallots to the skillet and cook for 1 minute. Stir in the wine and cook, scraping the bottom of the pan, until slightly thickened, about 1 minute. Reduce the heat to low. Return the chicken pieces to the skillet and turn them once or twice in the sauce.
4 Cut the cheese into slices and place them on top of the chicken. Cover and cook just until slightly melted, 1 to 2 minutes.
5 Sprinkle with the walnuts and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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