Chicken Rossini скачать в хорошем качестве

Chicken Rossini

Get creative and elegant with chicken cutlets in this surprisingly easy dish created by Chef Umberto. Chicken cutlets are such a versatile ingredient, and I always have them on hand for a quick week night dinner. But this recipe turns chicken cutlets into an elegant dish that will impress your family and your company. In the Secret Kitchen, we are drawn to recipes that use basic ingredients we most likely have on hand. Ok, you may not have the volute on hand, but it is nothing more complex than a roux with a bit of chicken stock. Make a batch and keep it on hand for other recipes. It is a natural thickener and worth a few minutes of your time to create. It will add an extra layer of deliciousness to your recipes! I think you’re going to love this Chicken Rossini. Ingredients • 2 chicken cutlets, breaded and cooked** • Minced garlic • ¼ cup chicken stock plus some extra for volute • 4 tbl butter • 2 tbl flour • ¼ cup marinara • Splash white wine • Sliced tomato • Fresh mozzarella • Fresh basil • Sliced prosciutto • Pepper Directions 1. Preheat the oven to 375 degrees F. 2. Bread and cook chicken cutlets until done.** 3. Place cooked chicken cutlets on a sheet pan and placed 1-2 slices of prosciutto on top. 4. Next place slice of mozzarella over chicken and then sliced tomato. 5. Put in oven to melt cheese and keep your eye on it so it does not burn. 6. Create the volute sauce: add 2 tablespoon butter to pan and melt over low heat. Next add 2 tablespoons flour and continue to cook until it forms a roux. Add approx 1 tsp of chicken stock and stir to form a paste. The mixture should be thick but if too thick, add a pinch more stock. Set this mixture aside. 7. In a saucepan over low-medium heat, add butter and allow to melt. Add minced garlic and some fresh basil. Add a splash of white wine to deglaze pan. Add fresh cracked pepper and ¼ cup chicken stock. 8. Add approx 2 tablespoons of the volute to pan mixture and stir to combine. 9. Add a scant ¼ cup marinara to pan and combine. The sauce will be a light rose color. 10. Remove the chicken from oven and place cutlets in the saucepan to combine for a few minutes. 11. Plate chicken and spoon sauce over top. Add fresh basil to garnish if desired. ** To make chicken cutlets: Pat dry 2 cutlets. Beat one egg and set aside. Add 1 cup seasoned bread crumbs to a flat dish. Dip chicken in egg and then in bread crumbs. Shallow fry in oil and turn after approx 2-3 minutes. Cook an additional 2-3 minutes on second side. Cooking time will depend on the size and thickness of the cutlets. Secret Kitchens of New Jersey • Host: Andrea Tarr • Executive Producer: Gerry Romano • Camera, Lighting, & Sound: Jim Cook • Culinary Consultant: Chef Umberto Turelli • Key Grip & Gaffer: Enrico • Editing: Andrea Tarr Instagram: Andrea_Tarr Inquiries: secretkitchensnj@gmail.com Check out our other YouTube Channel: What’s Cookin’ Jersey Shore    / @whatscookinjerseyshore2372   What’s Cookin’ Jersey Shore features Andrea Tarr and Chef Umberto Turelli. Join them as they explore and review local gems of the Jersey Shore, interview chefs, and more.