Crispy Chicken Cutlets With Prosciutto And Taleggio Recipes

CRISPY CHICKEN CUTLETS

Steps:

• Place 1 cutlet on top of a large piece of plastic wrap. Sprinkle with a few drops of water and cover with another piece of plastic wrap; pound chicken using a meat mallet, rolling pin, or heavy skillet, starting in the middle and working outward, until about ½ inch thick. Transfer to a baking sheet lined with parchment paper. Repeat with remaining cutlets and season with ½ teaspoon each salt and pepper.
• Beat eggs with ½ teaspoon salt and ¼ teaspoon pepper in a shallow dish. Stir together panko, ½ teaspoon salt, and remaining ¼ teaspoon pepper in a separate dish. Working with 1 cutlet at a time, dip chicken in eggs and turn to coat, letting excess drip off. Dredge chicken in panko, pressing gently to adhere.
• Fill a large heavy-bottomed skillet with ½ inch oil; heat over medium-high. (Drop a pinch of panko into oil- it will sizzle immediately when oil is hot enough.) Working in 3 batches, add chicken to hot oil. Cook, turning once and adjusting heat so oil is sizzling but not smoking, until golden brown and cooked through, about 3 minutes per side. Transfer cooked cutlets to a wire rack. Repeat with remaining chicken, adding oil to keep at ½-inch depth. Season with remaining teaspoon salt. Serve with lemon wedges.

CRISPY CHICKEN CUTLETS WITH PROSCIUTTO AND TALEGGIO

Steps:

• Place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor. Pulse until finely blended. Add the pine nuts and pulse just until the nuts are coarsely chopped. Beat the eggs and dip the cutlets first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere. Refrigerate the chicken for one hour to allow the crumb coating to set. To prepare the sauce, heat the oil in a small saucepan until hot. Add the garlic and cook just until it is sizzling. Add the cherry tomatoes, salt, pepper, and basil, and cook for about 10 minutes on low heat just until the tomatoes begin to soften and break down. Remove from the heat and set aside. Preheat the oven to 400 degrees F. Place the butter and olive oil in a flat casserole dish or pan large enough to hold all of the cutlets and place the cutlets on top. Cook for 10 minutes until the cutlets are browned on one side and turn. Cook an additional 10 minutes or until the cutlets are cooked through. Place a slice of the cheese on top of each cutlet, and then return to the oven just until the cheese melts. Top with the prosciutto, and serve on individual plates with a scoop of the cherry tomato sauce on each plate.