martedì 3 settembre 2013


Entree - Lactose safe (READ notes below)

For the cutlets:
1 lb chicken breast, thinly sliced (about 1/8" thick)
1 big eggplant, sliced crosswise (about 1/8" thick)
2 zucchini, sliced crosswise (about 1/8" thick)
3 eggs
1/4 cup milk
00 Italian flour
REAL Italian breadcrumbs (NOT seasoned or flavored)

To complement:
1 28-oz can Italian San Marzano peeled tomatoes, with their sauce, roughly chopped
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 cup Italian dried black olives
2 tbsp Italian capers, packed in salt and rinsed
2 tbsp chopped fresh basil
2 tbsp chopped fresh parsley

Extra virgin olive oil

First of all, prepare your sauce. In a saucepan over medium-high heat warm 2 tbsp olive oil and sautee onion, carrot and celery, until onion becomes translucent.

Add tomatoes, capers and olives and lower heat to simmer, cover with lid and simmer for at least 15-20 minutes; stir herbs in and cook 5 more minutes.

In the meantime, prepare the cutlets.

Lightly beat eggs with a pinch of salt and milk.

Dredge chicken breast in flour, then eggs, then breadcrumbs, pressing with your hand so that breadcrumbs stck firmly to your meat. Repeat with all meat slices, then vegetable slices.

Warm up enough olive oil to fry.

Fry all your cutlets (few at a time), turning them in order to get golden on both sides.

Transfer on paper towel to absorb eccess oil.

Serve immediately, with the sauce on a side and mixed salad.

Serving depends on size of slices.

- You can add marinated artichole hearts to your sauce.
- while you're frying, keep your cutlets warm in the oven.
- DON'T sprinkle with salt while frying or you won't have a crisp cutlet.
- For lactose intolerants: use 1 extra egg and avoid milk.

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