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Chicken Cutlets with Salsa Parmigiana
Serves 6
6 boneless, skinless chicken breasts, cut into scaloppine (see directions)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup flour
3 eggs, lightly beaten
2 cups Italian Style breadcrumbs
3/4 cup olive oil
3/4 cup grated Parmesan cheese
1/2 grated provolone
1/2 cup grated mozzarella
Salsa Parmigiana:
3 cups chicken broth
3 cups tomato sauce
1/2 cup cream
1/4 teaspoon red pepper flakes (optional)
3 tablespoons chopped fresh basil
3/4 cup grated Parmesan cheese
To make the scaloppine, first remove the chicken tenderloin from each breast, and freeze for later use. Cut the chicken breasts across the grain (widthwise) into three slices. Hold your knife at a 20-30 degree angle to the cutting board so that you slice the breasts on the bias, and end up with an oval shaped scaloppine. You will get approximately three scaloppine from each breast. Pound the slices lightly between two pieces of waxed paper or plastic wrap to a thickness of 1/4 inch.
Sprinkle each scaloppine with salt and pepper and dust lightly with flour shaking off any excess.
To bread your scaloppine, place the beaten egg and the bread crumbs in separate deep dishes or pie tins. Dip each scaloppine in the egg, holding it over the dish to allow the excess egg to drip back into the dish. Then place each scaloppine in the bread crumbs, pressing the scallop firmly down into the crumbs. Gently turn the chicken over, and press the other side into the crumbs. Remove the chicken from the breadcrumbs, tapping lightly to remove any loose crumbs, and place on a sheet pan. Once breaded, your scaloppine are now called cutlets, or "cotelette" in Italian.
Preheat your oven to 200.
Heat 1/4 cup of the olive oil in a large (at least 12 inch) sauté pan on medium-high, and fry the cutlets in the olive oil, gently turning until golden brown on both sides, approximately 2-3 minutes per side. You will have to do these in batches to avoid burning the chicken. Remove from oil and place on a sheet pan and cover with foil. Hold the cutlets in the warm oven until you have finished your sauce. Dispose of the cooking oil.
In a bowl mix the three grated cheeses together.
To make the Salsa Parmigiana; cook, in a saucepan, the chicken stock, tomato sauce, cream and red pepper flakes over medium heat until it reaches a boil. Then reduce and simmer until salsa mixture has reduced by 1/3 about 20-30 minutes. Turn off the heat, stir in the basil and the cheese mixing well until all the cheese has melted.
Pour 1/2 of the salsa in one large deep baking dish. Place the cutlets on top and cover with the cheese mixture.
Preheat the broiler.
Broil them in the oven for 3-4 minutes until the cheese starts to brown.
Serve them on a serving tray with the extra sauce on the side.
All of the recipes from this show are available in the companion cookbook
Mangiamo! Let's Eat!
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