I saw this on a few blogs recently and knew it was definetly a recipe that should be made by me! After trying the recipe I think it's a food that will be made frequently, because it was delicious. The breading for the chicken cutlet was so crunchy and flavorful! I think I will take that part of this recipe and adapt it for other chicken dishes. Thank you, Joelen for posting this fantastic recipe.
(adapted slightly from Joelen's Crispy Chicken Costolleta )
2 lbs chicken breasts (cut thin and pounded)
1/2 cup flour
2 eggs, whiked
2 tsp lemon juice
3 cups panko bread crumbs
1/3 cup grated Pecorino Romano
butter and olive oil for frying
1. Combine flour, salt and pepper in a shallow dish.
2. Combine eggs and lemon juice in a bowl.
3. Combine breadcrumbs and cheese in different shallow dish.
4. Dredge chicken cutlet is flour then dip in egg mixture, and lastly in the breadcrumbs.
5. Heat medium size fry pan with 2 parts olive oil to one part butter. Fry chicken cutlets about 5-6 minute per side.
6. Top with sauce.
1 tbsp canola oil
2 garlic cloves, pressed
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/8 cup lemon juice
1 tbsp butter
1 tsp grated Pecorino Romano
1. Heat oil in a medium saucepan.
2. Add crushed garlic and cook for 1-2 minutes on low.
3. Pour in the cream and let reduce for 4-5 minutes.
4. Add in mustard, lemon juice, salt, and pepper.
5. Remove from heat and stir in butter and cheese.
Mashed Potato Balls
1 lb potatoes (peeled and cubed)
1 tbs butter
3/4 cup whole milk
salt and pepper to taste
panko bread crumbs
1/4 cup fontina cheese (finely cubed)
2 eggs beaten
1. Boil potatoes.
2. Drain potatoes and beat on low.
3. Add milk, butter, salt, and pepper. Let cool.
4. Fold in fontina cheese.
5. Shape into golfball sized balls.