Chicken Piccata Milanese

8 pieces very thinly sliced chicken breast
Salt and pepper to taste
Flour for dredging
2 eggs
1/2 tablespoon grated Parmesan cheese
3 tablespoons oil or butter
2 slices of ham, cut into julienne
8 medium size fresh mushrooms, sliced
2 tablespoons butter, unsalted, cut in cubes
1/4 cup chicken broth
1 teaspoon chopped parsley

Pound slices of chicken with a mallet if necessary to tenderize. Sprinkle with a little salt, dust with flour, then dip into beaten egg and Parmesan cheese.

Heat oil until hot and saut� chicken until golden brown on both sides Remove from pan. to the same pan add mushrooms and ham and saut� until mushrooms are soft. Remove the ham and mushrooms and discard all the liquid from the pan. Put the cutlets back into the pan and add the ham, mushrooms a little broth and 1 tablespoon butter. Simmer and shake pan occasionally until sauce is smooth. Remove cutlets from pan and pour sauce over.

Sprinkle with chopped parsley. Serve with risotto, saffron pilaf rice or noodles.