Cottelet Di Pollo Recipes
CAVATELLI AL SUGO DI POLLO
Provided by Food Network
Time 1h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the olive oil in a large heavy-bottomed pot over medium heat and saute the pieces of chicken until golden brown on all sides, about 12 minutes. Remove the chicken pieces with a slotted spoon. Add the onions to the pot, along with the red pepper flakes, and cook them for 10 minutes or until translucent. Add the tomato and the tomato paste, mixing well. Add the saffron and allow to simmer for 3 to 4 minutes. Add the chicken back to the pot, along with the basil, and lower the heat, allowing the sauce to simmer for 30 minutes. Season with salt and pepper.
- While the chicken is simmering, cook the pasta, drain it, mix well with the sauce and serve with the grated Pecorino on the side.
COTTELET DI POLLO
A specialty of the "Isle of Capri" on 3rd Avenue, New York City - almost behind Bloomingdales
Provided by Food Network
Categories main-dish
Time 1h45m
Number Of Ingredients 19
Steps:
- Make tomato sauce. Place clarified butter into a frypan and add the carrots, onion and garlic. Allow the vegetables to fry 2 minutes. Add the tomato paste and allow to cook until the tomato paste has deepened in color. Add the tomatoes, sugar and white wine. Season with salt, pepper and basil. Bring to a vigorous boil and allow to cook for 10 minutes. Strain through a fine sieve. Deglaze pan with a little white wine and add this to the strained sauce. Flatten chicken breasts and season with salt and pepper. Coat with Parmesan cheese and then paint with the egg and olive oil mixture. Place into the bread crumbs and coat both sides. Place enough olive oil into a large frypan to coat surface and add the chicken breasts. Cook 3 minutes on each side. Add the mushrooms, season with salt and pepper and add the lemon juice. Pour half the tomato sauce around the chicken and cover the breasts with the cheese slices. Cover the pan and allow the cheese to melt. When the cheese has melted scatter the finely chopped parsley over the chicken. Remove the chicken breasts to a serving dish. Add a little more tomato sauce to the pan, deglaze and then spoon the mushrooms and the sauce around the chicken.
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