food. and the act of feeding.
this recipe may be found at, www.foodandtheactoffeeding.blogspot.com
parmesan crisps
adapted from "Earth to Table"
makes six, 10 minutes
1/2 c. parmesan, freshly grated
2 garlic cloves, diced
start with an oven preheat to 350F. cover a baking sheet with wax or parchment paper. distribute parmesan and garlic evenly into six stacks on the wax paper, each about 2" round and leaving adequate space between. bake for 7-9 minutes until brown crisp just begin to appear around edges. remove and place onto wire rack for cooling. crisps may be stored in airtight container in refrigeration for a few days.
chicken milanese
adapted from Olive Garden
serves 1-2, 40 minutes
chicken:
1 large boneless, skinless chicken breast
2 tbsp all-purpose flour, unbleached
1 large egg
1 tbsp milk
1 cup breadcrumbs (you can make these)
1/4 c. parmesan, freshly grated
1 tsp parsley
1 tsp Italian seasoning
2 cloves garlic, minced/diced
4 tbsp extra-virgin olive oil
2 lemon wedges
black pepper, freshly cracked
sauce & pasta:
1/4 c. butter
2 cloves garlic, minced/diced
1 tbsp white wine
1/4 c. all-purpose flour, unbleached
1/2 c. chicken broth (you can make this too)
1/2 c. heavy cream
1/2 c. parmesan cheese, freshly grated
1/2 16 oz. package of tortellini, cooked
black pepper, freshly cracked
salt
optional: (seasonal)
1 c. red or green bell pepper, finely sliced
1 c. cherry tomatoes
1/4 c. spinach, chopped
start by tenderizing chicken breast. you may choose to cut breast into two, then place between plastic wrap before pounding until flattened approximately 1/2" thick. preheat large skillet over medium-high heat. whisk egg and milk together in a flat-bottom bowl. mix breadcrumbs, cheese, parsley, Italian seasoning, garlic and pepper. transfer breadcrumb mixture to a flat plate. dredge chicken in flour, coating both sides, then dip chicken in egg mixture, coating both sides. dredge in breadcrumb mixture, coating completely on both sides. place breaded chicken onto preheated skillet and cook until both sides are golden brown and internal temperature reaches 165F.
start preparing sauce by melting butter in sauce pan over medium heat. add minced garlic and saute for 1 minute. add flour and stir until well-blended. add white wine, chicken broth, heavy cream and cheese. bring to a boil. reduce heat and simmer until mixture starts to thicken. add roasted garlic, pepper and salt (plus optional seasonal items), stirring until well-blended. simmer sauce over low heat for 10 minutes, stirring frequently. add cooked tortellini to sauce and stir.
plate tortellini and sauce first, then breaded chicken, and finally parmesan crisps. garnish with lemon wedges and serve immediately.
notes:
serve with chardonnay or chardonel white wine