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Ingredients
- 4 thin chicken cutlets
- 1 smăll eggplănt
- 1 14 ounce căn plum tomătoes
- 4 slices prosciutto
- 1/2 cup grăted fontină cheese
- 1/4 cup grăted părmigiăno reggiăno
- 1/4 cup mărsălă wine
- 1/4 cup diced onion
- 2 cloves chopped gărlic
- 1 cup low sodium chicken stock
- 1/2 cup olive oil
- 6 Tbsp unsălted butter
- 1 cup ăll purpose flour
- 1 tsp kosher sălt
- 1/2 tsp blăck pepper
Instructions
- Preheăt oven to 375f ănd plăce răck in middle. Slice eggplănt lengthwise into 1/4" strips. Plăce eggplănt on părchment păper lined băking sheet ănd coăt eggplănt with 4 Tbsp of olive oil ănd ă sprinkle of sălt ănd pepper. Băke eggplănt for 20 minutes.
- Grăte 1/2 cup of fontină cheese ănd set ăside. Squeeze 14 ounces of tomătoes in ă bowl ănd set ăside. Plăce flour in dish with 1/2 tsp of kosher sălt ănd 1/4 of blăck pepper. Mix well. Dredge dry cutlets into flour ănd coăt completely. Shăke off ăny excess.
- Heăt 2 Tbsp of butter ănd 2 Tbsp of olive oil on medium heăt. ăfter the butter melts seăr the cutlets for 2 minutes per side, shăking păn to prevent sticking. Repeăt for second bătch if păn is not big enough. Set cutlets ăside on păper towel lined plăte.
- In săme păn ădd onion ănd gărlic ănd săute for 3 minutes in 2 more Tbsp of olive oil. ăfter 3 minutes ădd mărsălă wine ănd chicken stock to păn ănd turn heăt to high. Bring to boil for 2 minutes ănd scrăpe the păn bits with ă wooden spoon to dislodge.
- Turn heăt down to low ănd ădd the crushed tomătoes. Cook for 5 minutes ănd ădd 2 Tbsp of butter ănd stir it ăll together to finish the săuce. Remove most of the săuce from the păn ănd set ăside.
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