This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her grand daughter Marie Noviello Casazza and her great grand daughter-in-law.....Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com. . . Buon appetito!
Sunday, June 11, 2017
CHICKEN MILANESE OVER A BED OF ARUGULA & FENNEL
When in Italy, my favorite meal to order in a ristorante is Chicken Milanese. You will also see Veal Milanese on the menu. Serving it over a bed of arugula and fennel is very popular entree in Positano.
Lee's Kitchen Tips:
When frying any meat or vegetable, use an oil with a high smoke point, such as avocado oil, extra-light olive oil, peanut oil, or coconut oil. Save your extra-virgin olive oil for salads and drizzling on finished dishes.
2 boneless chicken breasts Sea salt and freshly ground black pepper ¼ cup all-purpose flour 1 large egg 1 T water ½ cup dry breadcrumbs
½ cup panko bread crumbs
¼ cup grated Parmigiano-Reggiano cheese
Avocado or extra-light olive oil, for frying
Arugula, enough for 2 people
1 small bulb fennel, thinly sliced
Juice of ½ lemon
¼ cup extra-virgin olive oil
Sea salt and freshly ground black pepper
Lemon wedges, for serving
Cut chicken breasts in half, lengthwise.
Place chicken breast, one at a time, in a plastic resealable bag and lightly pound with a mallet tor rolling pin to an even thinness.
Set aside on a pizza pan or baking sheet and repeat with the other 3 pieces.
Season each chicken cutlet to taste with salt and pepper.
In a shallow bowl, add the flour.
In a second shallow bowl, whisk the egg with the water.
In a third shallow bowl, mix together the bread crumbs and Parmigiano.
Dredge each cutlet in flour, shaking off excess.
Dip in egg to coat each side and then in the bread crumb mixture.
Place coated cutlets back on the pizza pan or baking sheet.
In a large cast-iron skillet, pour enough oil to coat the bottom of the skillet by about ¼inch.
Heat oil over medium-high heat until hot.
Add 2 cutlets and cook until golden brown on each side, about 3 minutes per side.
Place on a clean pizza pan or baking sheet and keep warm in a 225 degree F oven while making the salad.
To Make Salad
Rinse arugula and fennel and spin dry.
Place in a large bowl and add the lemon juice and olive oil.
Season to taste with salt and pepper and toss to combine.
Place salad on a large platter or on individual plates.
Top with cutlets and add a couple of lemon wedges and serve.