Fried Chicken With Dipping Sauces Cotolitta Di Pollo Con Salse Recipes

FRIED CHICKEN WITH DIPPING SAUCES: COTOLITTA DI POLLO CON SALSE

Steps:

• In a large, deep, heavy-bottomed saute pan, heat the canola oil to 350 degrees F.
• In a bowl, toss the chicken with flour. In a separate shallow bowl, beat the eggs with the milk, Parmigiano cheese, Pecorino cheese, basil, mint, chives, tarragon, marjoram, salt, and pepper. Pour the bread crumbs onto a deep dish. Shake the excess flour from the chicken and dredge the chicken in the beaten eggs then in the bread crumbs. Dip the chicken in the eggs a second time and then again in the bread crumbs.
• Fry the chicken in the heated oil until golden brown, about 5 minutes on each side. Drain on paper towels and season lightly with salt. Serve with the dipping sauces and Simple Iceberg Salad.
• Mix the creme fraiche, gorgonzola, cayenne pepper, paprika, and fresh chives in a bowl until they are smooth. There will still be some small chunks of gorgonzola.
• In a mixing bowl, whisk the egg yolks with half of the oil and half of the lemon juice. Add the mustard and garlic. While whisking, add the remaining oil and lemon juice. When the texture is smooth and creamy, stir in the chives and sundried tomatoes. Season the aioli with salt, and pepper, to taste. Keep the aioli refrigerated until ready to serve.
• In a small bowl, whisk together the oil, vinegar, salt, and pepper, to taste. Toss the shredded lettuce with the dressing just before serving.

COTTELET DI POLLO

Steps:

• Make tomato sauce. Place clarified butter into a frypan and add the carrots, onion and garlic. Allow the vegetables to fry 2 minutes. Add the tomato paste and allow to cook until the tomato paste has deepened in color. Add the tomatoes, sugar and white wine. Season with salt, pepper and basil. Bring to a vigorous boil and allow to cook for 10 minutes. Strain through a fine sieve. Deglaze pan with a little white wine and add this to the strained sauce. Flatten chicken breasts and season with salt and pepper. Coat with Parmesan cheese and then paint with the egg and olive oil mixture. Place into the bread crumbs and coat both sides. Place enough olive oil into a large frypan to coat surface and add the chicken breasts. Cook 3 minutes on each side. Add the mushrooms, season with salt and pepper and add the lemon juice. Pour half the tomato sauce around the chicken and cover the breasts with the cheese slices. Cover the pan and allow the cheese to melt. When the cheese has melted scatter the finely chopped parsley over the chicken. Remove the chicken breasts to a serving dish. Add a little more tomato sauce to the pan, deglaze and then spoon the mushrooms and the sauce around the chicken.