A very easy recipe to add to Chicken Cutlet to
bring it up a NOTCH!!
Recipe for 8 pcs chicken Cutlet.
Need One slice of Virginia Ham and 1 - 2 Slices of Provoloni for each
Piece of chicken cutlet.
Prep and cook Chicken Cutlet as usual. (Below chicken cutlet recipe if needed)
In large flat baking pan lay out cooked chicken Cutlet.
Place on top of Chicken Cutlet:
one slice of Virginia Ham and 1 - 2 slice of provolone. Whatever is needed to cover Chicken.
Then White Wine Sauce. (Recipe Below)
Chicken Cutlet Recipe:In one large bowl: Bread Crumb, (Plain bread Crumb bought from bakery, add 1/2 tsp salt, blk pepper and garlic powder, pinch of oregano, basil, parsley and 1/2 cup Romano Peccorino grated cheese)
In another large bowl. 6 beaten eggs with a pinch of salt, blk pepper, garlic powder.
Dip Chicken Cutlet into egg batter than breadcrumb.
Fry over medium heat in a litte bit of Olive Oil until both sides are golden brown.
(Note: change Olive Oil if chicken Cutlets start to burn)
Place cooked cutlets over Bounty Paper towels to absorb the extra oil.
then place Chicken Cutlet in large flat baking Pan.
White Wine Sauce:
5 TBS Butter
4 cloves of garlic chopped
1 TBS Olive Oil
1/2 cups of sliced Mushrooms
1/2 cup Moscato White Wine
1 can chicken Broth
In frying pan: Melt 5 TBS of butter with 1 TBS Olive Oil.
(by Adding Olive Oil the butter won't burn)
Once butter is almost melted:
Add Chopped Garlic.
Once Garlic is lightly brown.
Add Sliced Mushroom and cook and stir for 2 minutes.
Pour in 1/2 cup Banfi Moscato wine (White Wine).
Cook for about 3 minutes.
Then add 1 can of Chicken Broth.
Cook for another 3 minutes (Until it comes to a full boil for about 1 min.)
Pour The White Wine Sauce on top of Chicken and
Bake in oven at 450 degrees until cheese is melted and crispy.
(You don't need to put oven on low b/c chicken is already warm. so, put it on 450 so that you can crisp up the top ham and cheese).
The white wine Sauce will make the Chicken Cutlet juicy and flavorful.