“Hungry for More” host Jim Manney is back with the Lost Italian, Tony Nasello, at Sarello’s this week, where he shows us how to make Sicily chicken the whole family is bound to enjoy.
First, Chef Tony demonstrates how to scaloppine a chicken. And don’t let the name scare you, it’s much easier than it sounds (and kind of fun).
From there, you go right into breading. With hints of rosemary and Parmesan cheese, it’s hard to go wrong.
We also learn a sure-fire way to test if our oil is ready for cooking, and when your chicken is done just right.
Try this recipe one night with the whole family. After you finish it off with a squeeze of lemon, it’s a dish even the kids will love.
Serves: 2 to 4
6 pieces of chicken breast, thinly pounded (scaloppine-style) – use boneless, skinless, split chicken breasts
4 cups Japanese breadcrumbs (panko)
½ cup grated Parmesan cheese
1 tablespoon finely chopped fresh rosemary
Salt and pepper to taste
2 cups flour for dredging
4-6 large eggs
3 ounces milk
3 ounces vegetable oil, or more as needed
1 lemon, cut in half
Pound the chicken into scaloppine cutlets and set aside. Beat the eggs and milk together to make an egg wash. Use three shallow dishes or pie pans to create a dredging station for the flour, egg wash and breadcrumbs.
Dredge the chicken first in flour, then the egg wash, patting off any excess flour and egg before dredging the piece in the breadcrumbs. Pack tightly to completely cover the chicken. Heat the oil over medium-high heat then fry the chicken on both sides until it is golden brown, turning often to avoid burning. Transfer to plate lined with paper towels before serving. Squeeze the fresh lemon over the chicken while still hot and serve.
Tony’s Tip: To turn this recipe into Chicken Parmigiana, lay the fried cutlets on a baking sheet and top each one with mozzarella, provolone, or fontina cheese. Bake in a 350 F oven for 2 to 3 minutes, until cheese is just melted. Transfer the cutlets to serving plates or platter, top with warm tomato sauce, and garnish with grated Parmesan cheese. Serve and enjoy.
Leftover cooked cutlets can be stored in an airtight container or Ziploc bag and refrigerated for 2-3 days.