Thursday, November 29, 2012

Genoese Chicken ... simple and tasty

In class last night, we finished our recipes early. So being a good educator, our Chef took the opportunity to teach us a recipe that he heavily relies upon. While excited at the potential of leaving before 1015p, I was excited for some tricks of the trade! He called it Genoese (hailing from the region of Genoa, Italy) and said it could go on many types of meat. The night before he used it with proscuitto. I liked it because it was super tasty and super simple, there is not doubt you have all you need in your fridge right now. Cha ching!

Genoese Chicken
2 chicken cutlets
2 eggs
1 tbs of cream (he used whipping cream, milk would do a similar job)
Fresh herbs (he said whatever you have... I used parsley and garlic, finely chopped... he said tarragon, thyme etc etc...)
1 oz Parmesan (we use those lil ramekin cups from restaurants to divvy out the ingredients, that makes 1 oz, so visualize in your head perhaps?)
Flour for flouring the chicken
Mix in a bowl the eggs, cream, salt and pepper (remember the Parmesan is salty), herbs. Wrap the chicken in saran wrap (if none, create some sort of shield between your chicken cutlet and the tenderizer) so you can tenderize the chicken it will stick to the mallet otherwise. Dip the beaten chicken in flour then dip in the batter from your mixing bowl. Saute the chicken in a good amount of oil. See photos. And serve!
I got a part time job, catering at a museum. I'll be in the kitchen cooking (probably a bunch of chopping, dicing and slicing) More food stories coming your way!

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