Post by smokey on Jan 15, 2015 19:39:20 GMT 10
means "Jump Im your mouth" in Italian and I can understand why. This is pretty good.
As per normal searches found a whole bunch of different ways this is done. The true Italian ones kind of interested me more than the western take on it so I took what I liked from all of them .
I think a lot of you tube chefs out there Totaly missed the levels of flavour and in what order to place them against the chicken meat.
Even the amount of flattening was way overdone, This isn't scnitzel.
Its ts also a fry pan cooked dish The process is fast and is about as exiting a thing I've done on a fry pan in memory.
So here goes, Two free range Breasts halved diagonally and lightly beaten down with a rolling pin.
Lay on some sage leaves
Then lay on some cheese, Traditionaly Provilone but I used Swiss as it was on hand.
Then lay on some prosscuto. I used Coppacola as it was on hand.
Press down firm. At this point I set about getting the sides going which was cream mash potato and a mesculin salad.
Dust up the chicken being careful and shake off, Only a slight breading is required.
A word here, I seasoned the flour but only with pepper, I purposely ignored other recipes that said add salt but only a little and I'm glad I did. The cheese and cured meat is way enough I think for Aussie tastes.
Then into a pan whith a little EVOO and a knobof butter, prosscuto side down and gently fry till golden, Turn to finnish then kep warm, I used a warm oven.
Then Deglaze the pan with about a half cup ofwhite wine an half cup chicken stock and reduce to half
This just starting to reduce
Then serve up and drizzle over the Jus,,,, It jumps in your mouth.
As per normal searches found a whole bunch of different ways this is done. The true Italian ones kind of interested me more than the western take on it so I took what I liked from all of them .
I think a lot of you tube chefs out there Totaly missed the levels of flavour and in what order to place them against the chicken meat.
Even the amount of flattening was way overdone, This isn't scnitzel.
Its ts also a fry pan cooked dish The process is fast and is about as exiting a thing I've done on a fry pan in memory.
So here goes, Two free range Breasts halved diagonally and lightly beaten down with a rolling pin.
Lay on some sage leaves
Then lay on some cheese, Traditionaly Provilone but I used Swiss as it was on hand.
Then lay on some prosscuto. I used Coppacola as it was on hand.
Press down firm. At this point I set about getting the sides going which was cream mash potato and a mesculin salad.
Dust up the chicken being careful and shake off, Only a slight breading is required.
A word here, I seasoned the flour but only with pepper, I purposely ignored other recipes that said add salt but only a little and I'm glad I did. The cheese and cured meat is way enough I think for Aussie tastes.
Then into a pan whith a little EVOO and a knobof butter, prosscuto side down and gently fry till golden, Turn to finnish then kep warm, I used a warm oven.
Then Deglaze the pan with about a half cup ofwhite wine an half cup chicken stock and reduce to half
This just starting to reduce
Then serve up and drizzle over the Jus,,,, It jumps in your mouth.
.