Mas Cutlis Recipes

Steps:

• Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
• Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
• Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
• Beat the eggs with 1 tablespoon water in a second shallow dish.
• Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
• Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
• Serve with lemon wedges, if desired.

Steps:

• Preheat the oven to 275 degrees F.
• Butterfly the chicken breasts open by cutting into and across but not all the way through the breast with a sharp knife. Lightly pound out the chicken under plastic wrap and season with salt and pepper, to taste.
• Set up a breading station: 1 pan of flour, 1 pan of eggs beaten with 2 tablespoons flour and a splash of milk, and 1 pan of bread crumbs seasoned with nutmeg and combined with cheese. Coat the chicken pieces in the flour, then in the egg and then in the bread crumb mixture. Set aside.
• Arrange a cooling rack over a baking sheet and put it in the middle of the oven.
• Add the butter to a pot with tight-fitting lid over medium heat. Add the orzo to the warm butter and toast for 2 to 3 minutes, then add garlic and stir a minute more. Add rice and coat in butter. Stir in the stock and the saffron threads and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook the rice until tender, about 17 to 18 minutes. Add the parsley and fluff with a fork.
• Heat 1/4-inch of oil in a very large skillet over medium heat. Fry the chicken, 2 cutlets at a time, about 3 minutes on each side. Transfer the first 2 cutlets to the cooling rack in the oven to keep warm while you cook the second batch.
• While the chicken cooks, combine the tomatoes, onions, basil, tarragon, and 2 tablespoons extra-virgin olive oil in a small bowl. Season with salt and pepper, to taste.
• Transfer the chicken from the oven to serving dishes and top with the raw tomato sauce. Serve the Milanese rice alongside.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
• Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
• Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.