Cheese-Crusted Cutlets with Raw Sauce and Milanese-Style Rice Pilaf

Ingredients

  • 4 pieces boneless, skinless chicken breast
  • salt and freshly ground black pepper
  • 1 cup all-purpose flour, plus 2 tblsp
  • 3 large eggs
  • splash of milk
  • 3/4 cup plain bread crumbs
  • freshly grated nutmeg (1/4 tsp)
  • 3/4 cup grated Parmigiano-Reggiano
  • 2 tblsp butter
  • 1/3 cup orzo pasta
  • 2 cloves garlic, finely chopped
  • 1 cup white rice
  • 2 cups chicken stock
  • 2 pinches saffron threads
  • 1/4 cup finely chopped flat-leaf parsley
  • olive oil, for frying
  • 1 1/2 pints cherry/grape tomatoes, halved or 7-8 small Roma tomatoes, thinly sliced lengthwise
  • 1 small red onion, quartered and thinly sliced
  • 1/2 cup torn or thinly sliced basil leaves
  • 3-4 stems fresh tarragon, leaves chopped
  • 2 tblsp EVOO

Directions

  1. Preheat oven to 275 degrees.
  2. Butterfly chicken breasts open by cutting into and across but not all the way through the breast with a sharp knife.
  3. Lightly pound out the chicken under plastic wrap and season with salt and pepper, to taste.
  4. Set up a breading station: 1 pan of flour, 1 pan of eggs beaten with 2 tblsp of flour and splash of milk, and 1 pan of bread crumbs season with nutmeg and combined with cheese.
  5. Coat chicken pieces in flour, then in egg and then in the bread crumb mixture and set aside.
  6. Arrange cooling rack over a baking sheet and put it in the middle of the oven.
  7. Add butter to  a pot with tight-fitting lid over medium heat.
  8. Add orzo to warm butter and toast for 2-3 minutes, then add garlic and stir a minute more.
  9. Add rice and coat in butter.
  10. Stir in stock and the saffron threads and bring to a boil.
  11. Reduce heat to a simmer and cover the pot.
  12. Cook the rice until tender, about 17-18 minutes.
  13. Add parsley and fluff with a fork.
  14. Heat 1/4 inch of oil in a very large skillet over medium heat.
  15. Fry chicken, 2 cutlets at a time, about 3 minutes on each side.
  16. Transfer the first 2 cutlets to cooling rack in the oven to keep warm while you cook second batch.
  17. While chicken cooks, combine tomatoes, onions, basil, tarragon and 2 tblsp EVOO in a small bowl.
  18. Season with salt and pepper to taste.
  19. Transfer chicken from oven to serving dishes and top with the raw tomato sauce.
  20. Serve the Milanese rice alongside.

Courtesy of The Food Network and Rachael Ray

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