Cafe Martorano Chicken Cutlet Downtown Recipes

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CAFE MARTORANO CHICKEN CUTLET DOWNTOWN

Make and share this Cafe Martorano Chicken Cutlet Downtown recipe from Food.com.

Provided by Karen in MA

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 19



Cafe Martorano Chicken Cutlet Downtown image

Steps:

  • Pound the chicken thin (or have butcher do it).
  • In a mixing bowl, make an egg wash of the eggs seasoned with salt, pepper, a tbsp of of Paremesan cheese and parsley mixed well.
  • Coat the cutlets in the egg wash then in flour and bread crumbs. Saute the cutlets in butter until golden brown, then place in a 350 degrees oven to finish.
  • In another pan, saute the olive oil and garlic. Add the spinch, season with salt and pepper and throw in the mushrooms. Cook through then transfer to a bowl and let it cool.
  • Reduce oven heat to 300 degrees.
  • Put the ricotta in a strainer to drain, then mix with the cooled spinach mixture, Worcestershire Sauce and the rest of the Paremesan cheese. Take the chicken pan out of the oven and spoon a layer of spinach-and-cheese mixture on top of each piece. Add 2-3 slices of fresh tomato and season with salt, pepper and basil and top with 2 slices of provolone. Bake at 300 degrees until the cheese mixture is hot.
  • Warm the marinara sauce and spoon onto plate. Place the chicken cutlet on top and finish with olive oil and fresh basil.

Nutrition Facts : Calories 1356, Fat 59.4, SaturatedFat 24.2, Cholesterol 447.5, Sodium 1880.5, Carbohydrate 123.3, Fiber 14.4, Sugar 19.5, Protein 83.4

8 ounces chicken cutlets, cut in half
salt
pepper
3 -4 eggs, beaten
1 cup flour
1 cup breadcrumbs
1 teaspoon butter
2 tablespoons extra virgin olive oil
1 garlic clove, chopped
16 ounces fresh spinach
4 ounces white mushrooms
1 tablespoon Italian parsley, chopped
fresh basil leaf
8 ounces ricotta cheese
4 tablespoons parmesan cheese, grated
Worcestershire sauce (couple dashes)
8 ounces marinara sauce
1 tomatoes, sliced
2 -4 slices provolone cheese

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