BellaDonna
Barrel Racker
Posts:1890
 | | 01/03/2007 3:45 AM |
| Chicken romano
Recipe as follows:
I use thin lean cutlets from my italian store. Usually 2 pounds.
1 bowl of egg mixture. I use 3 extra large eggs
with fresh parsley, half and half or whole milk, salt and pepper. Soak the chicken, then move the chciken to bowl #2.
Bowl 2 is a mixture of flour and italian seasoned bread crumbs. I mix in equal parts of each. Put the cutlets in and pat well on each side. Then place on large flat plate or other tray.
Heat oil in deep pan on high. I use corn oil, but you could probably use anything. Oil must be VERY hot. If not very hot, the chicken will become soft and oily. Test the heat by popping in a small batter piece, if it disintigrates like volcano lava, it's ready.
Fry. It helps to have some experience here. 20-30 seconds on each side maybe? I don't time it, but I fry it less than I would if I was just making cutlets to eat right up. These will be soaking in sauce and then it will be going in the over later, so don't fry to long. This is being heated twice and they are thin. If thicker, then fry longer of course.
I take them out of the pan, salt them a little bit as they come out and separate with paper towels to dry off. I then take my tomato suace that was cooked a few hours earlier and is now warm, not boiling hot. I lay some sauce over the bottom of a large baking tray. I line the cutlets on top, then add more sauce, large basil leaves, and fresh romano cheese over them (parm or other hard sharp cheese works fine too). I don't use that much cheese, as my sauce is THAT good. If your sauce sucks, use a lot of cheese. I then will use fresh mozzeralla, sliced in thin small pieces to sprinkle over them. sprinkle a light amount of extra virgin olive oil to soak in a little.
I cover the pan and leave out at room temp. to sit for a few hours. This creates a wonderful sauce marinade that seaps into the chicken. You won't even need a knife later. Of course, the sauce is a huge part of this. "That's the flavor!", as my uncle says. Yes the chicken sitting in the sauce makes it.
30 minutes before eating, put oven on 350 and bake until hot with cheese melted. | | | |
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juggernt
Tampa, FL, USA
Wine Bottler
Posts:3407
| | 01/04/2007 4:06 AM |
| | There is oil other than olive oil??? | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 01/04/2007 4:15 AM |
| | Have you tried olive oil in your car? | | | |
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juggernt
Tampa, FL, USA
Wine Bottler
Posts:3407
| | 01/04/2007 4:18 AM |
| Yes.
Oh, you mean in the engine.
Never mind. | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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BellaDonna
Barrel Racker
Posts:1890
| | 01/04/2007 4:51 AM |
| Quote:
There is oil other than olive oil???
Not my original recipe...someone from WS
I am proudly announcing my eating of an In-and-Out Double Double Animal Style RIGHT NOW...as fresh from San Jose as possible | | | |
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juggernt
Tampa, FL, USA
Wine Bottler
Posts:3407
| | 01/04/2007 5:13 AM |
| Quote:
Quote:
There is oil other than olive oil???
Not my original recipe...someone from WS
I am proudly announcing my eating of an In-and-Out Double Double Animal Style RIGHT NOW...as fresh from San Jose as possible
In-and-Out Double Double Animal Style sounds like something other than food. | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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kpak
Alaska
Wine Thief
Posts:2951
| | 01/04/2007 6:43 PM |
| Quote:
In-and-Out Double Double Animal Style sounds like something other than food.
ROFLMAO | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5210
| | 01/04/2007 6:59 PM |
| Quote:
I am proudly announcing my eating of an In-and-Out Double Double Animal Style RIGHT NOW...as fresh from San Jose as possible
still can't compare tofatburger ...  | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 01/04/2007 10:25 PM |
| Quote:
Quote:
In-and-Out Double Double Animal Style sounds like something other than food.
ROFLMAO
I'm there too | | | |
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BellaDonna
Barrel Racker
Posts:1890
| | 01/05/2007 12:10 AM |
| Now now boys...calm down (in teacher voice)
Tonight:
Grilled italian sausages with green bell pepper and carmelized onions on potato roll with my 2003 Charles Shaw Cab (aka Two Buck Chuck) | | | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5210
| | 01/05/2007 12:49 AM |
| | diced tomato, avocado, evoo & black cherry balsamic. | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 01/05/2007 1:42 AM |
| Quote:
Quote:
Quote:
In-and-Out Double Double Animal Style sounds like something other than food.
ROFLMAO
I'm there too
KPAK, LOL even more.
Man, you are too much! Keep 'em hangin' low | | | |
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juggernt
Tampa, FL, USA
Wine Bottler
Posts:3407
| | 01/05/2007 2:10 AM |
| Quote:
Quote:
I am proudly announcing my eating of an In-and-Out Double Double Animal Style RIGHT NOW...as fresh from San Jose as possible
still can't compare tofatburger ...
I was visiting some friends in Seattle and they took me to Fatburger. There was a Krispy Kreme right next door. In the same lot there was some comercially available real estate. I considered buying it and putting up an angioplasty clinic. | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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kpak
Alaska
Wine Thief
Posts:2951
| | 01/05/2007 2:37 AM |
| Isn't it amazing how an everyday meal can be turned into something extra special with the right wine...?  | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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juggernt
Tampa, FL, USA
Wine Bottler
Posts:3407
| | 01/05/2007 3:03 PM |
| | Had an interesting Shrimp Diane. I realized that I really like the combo of spicy and creamy together. | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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BellaDonna
Barrel Racker
Posts:1890
| | 01/07/2007 2:15 AM |
| I am starting a soup-a-thon...bunch of soups for the next few days.
Tonight:
Split pea soup with fried bologna sangwich (I didn't know that split pea was a lentil...almost used frozen green peas) | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts:12211
| | 01/07/2007 3:11 AM |
| Quote:
I am starting a soup-a-thon...bunch of soups for the next few days.
Tonight:
Split pea soup with fried bologna sangwich (I didn't know that split pea was a lentil...almost used frozen green peas)
WTFuccawee???  | |
Joe
-----
Wine is like potato chips around me...if it's open, it's gone. | |
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BellaDonna
Barrel Racker
Posts:1890
| | 01/07/2007 6:00 PM |
| | To which part? | | | |
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DJ Hombre
Napa Valley, California
Barrel Filler
Posts:1366
| | 01/07/2007 11:26 PM |
| i'm curious who told you that split pea was a lentiil.
you can make split pea soup from peas... i'm almost positive of this.  | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 01/08/2007 2:13 AM |
| | You're splitting beans. | | | |
|