Extra Crispy Chicken Cutlets With Tellegio Cheese And Prosciutto
From mystic_river1 15 years ago
- 30 minutes to make
- Serves 4
The star of this recipe is taleggio cheese. Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. Read more The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread. Taleggio pairs nicely with Italian Nebbiolo wines, as well as a wide range of reds and whites.Adapted from Italian Food Forever by Deb Mele See less
Ingredients
- For The Cutlets: shopping list
- ----- shopping list
- 4 chicken cutlets shopping list
- 3 Cups stale bread Cubes shopping list
- 1 Teaspoon Grated lemon zest shopping list
- 1 Teaspoon Chopped Red Chile pepper (Optional) shopping list
- 3 Tablespoons Chopped fresh parsley shopping list
- 1/2 Cup Grated parmesan cheese shopping list
- 1/4 Cup pine nuts shopping list
- sea salt shopping list
- cracked black pepper shopping list
- 2 Large eggs shopping list
- 2 Tablespoons butter shopping list
- 2 Tablespoons olive oil shopping list
- 4 Slices Tallegio cheese (About 12 Ounces) shopping list
- 4 Slices prosciutto shopping list
- ---- shopping list
- For The Sauce: shopping list
- ---- shopping list
- 4 Cups Ripe cherry tomatoes, Halved shopping list
- 2 cloves garlic, Minced shopping list
- 2 Tablespoons olive oil shopping list
- 3 Tablespoons Chopped fresh basil shopping list
- sea salt shopping list
- cracked black pepper shopping list
How to make it
- Place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor.
- Pulse until finely blended.
- Add the pine nuts and pulse just until the nuts are coarsely chopped.
- Beat the eggs and dip the cutlets first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere.
- Refrigerate the chicken for one hour to allow the crumb coating to set.
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- SAUCE
- --
- To prepare the sauce, heat the oil in a small saucepan until hot.
- Add the garlic and cook just until it is sizzling.
- Add the cherry tomatoes, salt, pepper, and basil, and cook for about 10 minutes on low heat just until the tomatoes begin to soften and break down.
- Remove from the heat and set aside.
- Preheat the oven to 400 degrees F.
- Place the butter and olive oil in a flat casserole dish or pan large enough to hold all of the cutlets and place the cutlets on top.
- Cook for 10 minutes until the cutlets are browned on one side and turn.
- Cook an additional 10 minutes or until the cutlets are cooked through.
- Place a slice of the cheese on top of each cutlet, and then return to the oven just until the cheese melts.
- Top with the prosciutto, and serve on individual plates with a scoop of the cherry tomato sauce on each plate.
taleggio cheese
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The Rating
Reviewed by 9 people-
you sure have interesting recipes, mystic. I checked out the cheese and its $14.00 a lb. so I will try a cheaper version. I love the cherry tomato sauce idea.
mmmmgood
in loved it
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Mmmmm, really good. Great posting.
elgab89
in Toronto loved it
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Ooooooh, JoyMarie m'dear - this looks divine! And I adore Tallegio cheese. You deserve a 10 for this one.....mmmm. :)
lunasea
in Orlando loved it
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