First preheat the oven to 350°F.
Steam the broccoli for about 2 minutes in boiling water. Drain and remove the entire broccoli from the pot and place it on the side until your ready to layer it with the chicken.
For Knorr Béarnaise sauce, follow the directions on package and place on the side until needed.
For the Chicken Cutlet, wash them and pat dry with a paper towel. Crack the eggs and mix them in a bowl with a whisk. Add ½ teaspoon of nutmeg, parsley and a pinch of salt and pepper to the egg mixture. Dip chicken into the egg mixture. On a separate shallow dish, dip chicken into the bread crumbs and coat both sides. Then place chicken in a pan with oil on a low/medium heat. Fry on both sides, only enough to coat the breadcrumbs with oil so they will stick to the chicken about 3-4 minutes per side.
Then layer as follows:
1. Chicken cutlet breaded cooked
2. Béarnaise sauce (use low salt and not too much sauce – it could overpower the dish)
3. Folded ham
4. Béarnaise sauce
5. Broccoli spears steamed
6. Béarnaise sauce
7. Munster cheese
8. Sprinkle paprika
Then place the layered chicken on a cookie sheet, cover with foil bake in oven at 350°F for a good 40 minutes.
Serve with any kind of potatoes or vegetables. Serve with cob corn steamed and basic mashed potatoes and/or broccoli steamed.
Paired with: Simi Sonoma Country, Chardonnay, 2003