Chicken cutlet sandwich with mozzarella and broccoli rabe
My early food memories are often recaptured when I catch the aroma of certain foods cooking, or I am listening to a story told by a family member or friend at the dinner table. This recipe is one of my food memories… a panino that was common when my famiglia was planning a road trip, summer picnic, beach day or even a trip to the airport to pick up Italian relatives coming to visit us. My favorite memory of eating this panino takes place on one of our many annual visits to Ottawa, Ontario in the summer where we would visit the famous gardens filled with beautiful roses. After walking for hours, we would stop and rest for some food and drink. The panino brought from home was presented wrapped in foil so it would capture the drips from the broccoli rabe. I would devour mine and watch to see if there were any more panino to share with my brothers and cousins.
Too often the sandwich is a recipe little considered, a quick meal, fleeting, because you have little time ... but the sandwich is a cultural fact, especially in Italy. Just think of how many recipes of regional sandwiches exist, made with local ingredients and become so cult that they are often emblematic foods of certain places. Me, who is a super fan of the Panino, could only celebrate this day with a mouth-watering recipe.
Ingredients:
50 g broccoli rabe1 clove of garlicextra virgin olive oil350 g chicken breast20 g grated Parmesan cheesebreadcrumbs to tastesalt and pepper to taste2 mozzarellas of 125 gr2 eggsflour to tastefrying oil
Procedure:
First, cook the broccoli rabe in a pan with a drizzle of extra virgin olive oil and a clove of garlic, over low heat. Once cooked, squeeze them well and chop them. Chop then chicken breasts in the mixer. Then pour the chicken and chopped broccoli rabe into a bowl. Add the Parmesan, salt and pepper and mix everything. Add four tablespoons of breadcrumbs to the mixture. Take a little mixture and, with your hands, form slices not too thick. On top of each slice place a slice of mozzarella and cover with another slice of mixture. Seal the edges. Pass the cutlets in flour, egg and breadcrumbs. Repeat the passage in the egg and breadcrumbs again, in this way the breading will be crispier. Fry the cutlets in plenty of oil for frying.
My early food memories are often recaptured when I catch the aroma of certain foods cooking, or I am listening to a story told by a family member or friend at the dinner table. This recipe is one of my food memories… a panino that was common when my famiglia was planning a road trip, summer picnic, beach day or even a trip to the airport to pick up Italian relatives coming to visit us. My favorite memory of eating this panino takes place on one of our many annual visits to Ottawa, Ontario in the summer where we would visit the famous gardens filled with beautiful roses. After walking for hours, we would stop and rest for some food and drink. The panino brought from home was presented wrapped in foil so it would capture the drips from the broccoli rabe. I would devour mine and watch to see if there were any more panino to share with my brothers and cousins.
Too often the sandwich is a recipe little considered, a quick meal, fleeting, because you have little time ... but the sandwich is a cultural fact, especially in Italy. Just think of how many recipes of regional sandwiches exist, made with local ingredients and become so cult that they are often emblematic foods of certain places. Me, who is a super fan of the Panino, could only celebrate this day with a mouth-watering recipe.
Ingredients:
50 g broccoli rabe
1 clove of garlic
extra virgin olive oil
350 g chicken breast
20 g grated Parmesan cheese
breadcrumbs to taste
salt and pepper to taste
2 mozzarellas of 125 gr
2 eggs
flour to taste
frying oil
Procedure:
First, cook the broccoli rabe in a pan with a drizzle of extra virgin olive oil and a clove of garlic, over low heat. Once cooked, squeeze them well and chop them. Chop then chicken breasts in the mixer. Then pour the chicken and chopped broccoli rabe into a bowl. Add the Parmesan, salt and pepper and mix everything. Add four tablespoons of breadcrumbs to the mixture. Take a little mixture and, with your hands, form slices not too thick. On top of each slice place a slice of mozzarella and cover with another slice of mixture. Seal the edges. Pass the cutlets in flour, egg and breadcrumbs. Repeat the passage in the egg and breadcrumbs again, in this way the breading will be crispier. Fry the cutlets in plenty of oil for frying.
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