1/2 cup skim milk
2 (6 ounce) chicken breasts
1/2 cup flour
1/2 cup Italian bread crumbs
1/2 ounce Montrachet cheese
2 (1 ounce) slices smoked gouda or jarlesburg cheese
2 tbs Roma tomatoes, sliced into half moons
2 tsp fresh parsley, chopped
1 1/2 tbs butter
2 tbs olive oil
Make an egg wash by whisking together eggs and milk. Combine flour and bread crumbs adding salt and pepper to taste. Place chicken breasts in egg wash then coat in flour mixture.
In a 10 inch saute’ pan, combine butter and olive oil over medium high heat. Add chicken and saute for three minutes on each side turning the breast four times. When golden brown put 1/4 ounce Montrachet cheese and one slice of gouda on each breast.
Turn off heat and cover until the cheese is melted. Garnish with Roma tomatoes and parsley.