Parmigiano Chicken Cutlets with Molten Provolone
© Spirit Media 2004-2008 All Rights Reserved
Parmigiano Chicken Cutlets with Molten Provolone
Estimated Cost: $17.20
4 5 oz thin chicken breast cutlets
salt and pepper to taste*
8 oz sliced provolone
1 1/2 cups corn flour*
3 eggs
1 cup grated Parmigiano-Reggiano
3/4 cup corn oil*
1/3 cup Consorzio garlic oil*
1 1/2 heads broccoli rabe, washed and cut into 2 inch pieces
In a medium bowl, mix 3/4 cup corn flour with Parmigiano. Heat 2 large sauté pans over medium heat, one with the corn oil and the other with the garlic oil. Meanwhile season chicken breasts with salt and pepper. Firmly press 2 oz of the sliced of provolone onto each chicken breast. Dredge the chicken -provolone stacks in plain corn flour and then dip in egg. Finally, dredge each stack thoroughly with the cheese/corn flour mixture. Place in pan with corn oil, cheese side down, and sauté until golden brown. While chicken is cooking, add broccoli rabe to other sauté pan and season with salt and pepper. Cover and cook over high heat until tender, stirring occasionally, about 4 minutes. Flip the chicken when it is golden. Continue to cook for another 3 minutes or until outside is crispy and golden, cheese is melted and chicken is cooked. Serve chicken on top of a pile of the hot broccoli rabe.
Yield: Serves: 4
Published: 01/30/06
© Spirit Media 2004-2008 All Rights Reserved
