Cottelet Di Pollo

Recipe Ingredients

		Clarified butter - as needed
2		Carrots - roughly chopped (medium)
1 cup	62g / 2.2oz	Finely-sliced onion
1		Garlic clove - crushed
2 tablespoons	30ml	Tomato paste
2 lbs	908g / 32oz	Ripe tomatoes - roughly chopped
1 tablespoon	15ml	Sugar
1/2 cup	118ml	Dry white wine - plus a little
		Extra for deglazing
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Dried basil
2 teaspoons	10ml	Capon chicken breasts (large)
2 tablespoons	30ml	Freshly-grated Parmesan cheese
1		Beaten egg - mixed with
1 tablespoon	15ml	Olive oil
1/2 cup	73g / 2.6oz	Bread crumbs
		Olive oil - to coat surface
		Of large frypan to cook chicken breasts
4 oz	113g	Mushrooms - stalks removed,
		And halved
1/4		Lemon - juiced
4		Munster cheese
2 tablespoons	30ml	Finely-chopped parsley

Recipe Instructions

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.

This recipe yields ?? servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0018) - from the - TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.