Chicken Cutlet with Sharp Provolone, sun-dried tomato, and Broccoli Rabe… a classic. 😚
Sandwiches often replace the main meals, debunking the myth of "hit and run", and are increasingly considered as a single dish, like pizza. Precisely for this reason, making a sandwich at home requires care in the choice and quality of the ingredients to be used and combined with each other. A few nights ago, for dinner, I prepared a sandwich stuffed with with stewed turnip greens, sun-dried tomato cream and smoked scamorza cheese an inviting sandwich that can replace a meal and should preferably be enjoyed hot with stringy cheese. I prepared this sandwich with puccia, a typical Salento bread, made with semolina flour and natural yeast that is now easily sold in various supermarkets. There are many variations, but for this recipe I preferred to use simple pucce, those similar to sandwiches. If you can not find the puccia replace it with bread type ciabatta. Simply divine and succulent: try it... and you will do it again!
Ingredients
4 pucce leccesi1 kg of turnip greens Chilichicken breastpepper Extra virgin olive oil Garlic8 thin slices of sharp provolone cheese Sun-dried tomatoes in oil
Preparation
Flour the chicken breast, then pass it in the beaten egg with a little salt and then in breadcrumbs. Fry the cutlets in a pan with oil. Peel the turnip greens obtaining the tops, the most tender leaves and the outer leaves remove the hard stems and use the leaves. Wash them and remove excess water. In a pan heat the oil, add the clove of garlic and brown it, add the chilli and turnip greens, salt, cover and cook, checking that they remain slightly moist. Blend the sun-dried tomatoes in a mixer until they are creamy. Preheat the oven to 200°C and heat the buns for three to four minutes or use a griddle. Cut them in half and stuff them with a layer of sun-dried tomato cream, one of stewed turnip greens and two slices of sharp provolone cheese. Heat again to melt the cheese.
Sandwiches often replace the main meals, debunking the myth of "hit and run", and are increasingly considered as a single dish, like pizza. Precisely for this reason, making a sandwich at home requires care in the choice and quality of the ingredients to be used and combined with each other. A few nights ago, for dinner, I prepared a sandwich stuffed with with stewed turnip greens, sun-dried tomato cream and smoked scamorza cheese an inviting sandwich that can replace a meal and should preferably be enjoyed hot with stringy cheese. I prepared this sandwich with puccia, a typical Salento bread, made with semolina flour and natural yeast that is now easily sold in various supermarkets. There are many variations, but for this recipe I preferred to use simple pucce, those similar to sandwiches. If you can not find the puccia replace it with bread type ciabatta. Simply divine and succulent: try it... and you will do it again!
Ingredients
4 pucce leccesi
1 kg of turnip greens Chili
chicken breast
pepper
Extra virgin olive oil
Garlic
8 thin slices of sharp provolone cheese
Sun-dried tomatoes in oil
Preparation
Flour the chicken breast, then pass it in the beaten egg with a little salt and then in breadcrumbs. Fry the cutlets in a pan with oil. Peel the turnip greens obtaining the tops, the most tender leaves and the outer leaves remove the hard stems and use the leaves. Wash them and remove excess water. In a pan heat the oil, add the clove of garlic and brown it, add the chilli and turnip greens, salt, cover and cook, checking that they remain slightly moist. Blend the sun-dried tomatoes in a mixer until they are creamy. Preheat the oven to 200°C and heat the buns for three to four minutes or use a griddle. Cut them in half and stuff them with a layer of sun-dried tomato cream, one of stewed turnip greens and two slices of sharp provolone cheese. Heat again to melt the cheese.
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