Nick visits the cheese monger and the P-Patch and prepares Chicken Provolone with Tomato Sauce and a Salad with Spinach, Arugula & Shallots. Old school recipes made simple for today’s busy home chefs.
This recipe serves 4
- Chicken Provolone sauce:
- 2 cups tomato sauce
- 1 cup chicken stock
- 6 cloves garlic, thickly sliced
- ¼ teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
- ¼ cup chopped white onion
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons basil, freshly chopped
- 1 teaspoon C&H® or Domino®sugar
- Chicken Provolone:
- 2 eggs
- 2 tablespoons whipping cream
- 1½ pounds chicken scaloppine, pounded to about ¼-inch thickness
- 3 cups Italian-style bread crumbs
- 10 tablespoons extra light olive oil, divided
- 8-12 ounces shaved or grated provolone cheese
- To prepare the Chicken Provolone Sauce:
- Pour the tomato sauce and the chicken stock into a blender and process until the mixture reaches a smooth consistency, about 1 minute.
- Sauté the garlic and the red pepper flakes in the olive oil over medium-low heat for 2 minutes.
- Add the chopped onion and cook for 3 more minutes, stirring well.
- Add the tomato-sauce-and-stock mixture and bring to a boil over high heat. Reduce the heat to medium-low and let simmer for 20 minutes.
- Add the salt, pepper, chopped basil and sugar. Stir well and cook for 5 more minutes. Set aside and keep warm.
- To prepare the Chicken Provolone:
- Preheat the broiler.
- In a bowl, whisk together the eggs and the cream.
- Dip each of the scaloppine in the egg mixture and then the bread crumbs; make sure both sides are coated evenly. Place the scaloppine on a tray until you’re ready to use them.
- Pour half of the extra light olive oil into a large sauté pan and cook over high heat for about 2 minutes, until it starts to sizzle. Add half of the breaded scaloppine and cook over medium heat, 1 minute per side. Place the cooked
- scaloppine on a tray lined with brown paper.
- Clean the sauté pan and dispose of the oil. Cook the second batch of scaloppine in the remaining oil, following the same directions as above. Cover and keep warm.
- Lay the fried chicken scaloppine on a nonstick, oven-safe tray, and top each serving with 2 tablespoons of sauce and 2 ounces of shaved or grated provolone cheese.
- Broil in the oven until the cheese starts to brown, about 3 to 4 minutes.
Layer the bottom of each serving dish with the sauce, then place the chicken scaloppine on top of it. Serve with a side of Shallot, Arugula and Spinach Salad (see accompanying recipe) with shaved provolone cheese and plenty of bread to dip in the sauce.