Cheesecake Factory Jumbo Chicken Chop

Cheesecake Factory Jumbo Chicken Chop

1 Large Egg (beaten)
1/3 C. Milk
4 Large Chicken Breast (boneless, skinless, 1/3" thick)
1 C. Bread Crumbs
2/3 C. Fresh Finely Shredded Parmesan Cheese
1 tsp. Seasoned Salt
1/2 C. Flour (dusting of chicken breast)

Mix milk and egg together, set aside. Mix flour, seasoned salt, and parmesan cheese, set aside. Dust chicken breast with 1/2 cup of flour and set aside. Heat 1/4" of oil in fry medium high heat. Dredge chicken breast in egg,milk mixture and then dip in bread crumbs and parmesan cheese mixture place in heated oil and fry until lightly golden brown on both sides. When chicken is light golden brown place on cooking sheet and bake for 20 minutes in a preheated oven at 300 degrees. Remove from oven and serve with buttery rich mashed potatoes and Tasso Cream Sauce.

Mock Tasso Cream Sauce

3 Tbsp. Finely Diced Prosciutto Ham
3 Tbsp. Butter
2 Tbsp. Flour
1 C. Heavy Cream
1/2 tsp. Salt
1/4 tsp. Sugar
1/2 - 3/4 C. Whole Milk
1 Tbsp. Butter (added after sauce cooks)

On medium high heat place butter in a sauce pan and melt. Add ham to butter, sauté for a few minutes stirring constantly. Sprinkle flour in mixture. Stir flour briskly, add salt and sugar. Stir and cook flour mixture until blended. Reduce temperature to medium low, add whipping cream slowly and cook until thick. When sauce is thick slowly add milk a little at time until small bubbles form and cook until thick like cream. More milk may be added, remove from heat. Serve with chicken breast and whipped potatoes