A savory speciality and staple in any Italian or Argentinean kitchen, enjoy a thin cutlet of chicken breast, breaded and pan-fried with a bed of grilled peppers and eggplant cooked with garlic and olive oil. Buen Provecho!
What You’ll Need:
1 package of Chicken breast fillets
Salt and Pepper
1 Italian Green Pepper (a regular green pepper works)
1 Red Pepper
Jar of Pasta Sauce
Clean and slice peppers into long, finger-like, strips
Dice one clove of garlic into fine pieces
Dice eggplant into 1 inch thick rounds (like small plates), trim off edges with skin, then dice into medium-sized cubes
Crack two eggs into a large pan or bowl, add milk, and whip until mixed
Put flour into large pan or bowl (enough to douse all chicken), add salt, pepper, and paprika, then mix
Heat pan and add olive oil, then garlic. Turn heat down to Medium and after a minute, add sliced peppers, then after another minute or two, add diced eggplant. Add a pinch of salt and pepper. Let simmer until softened, but still a tad crunchy.
(Optional Red Sauce) – Add olive oil, garlic, diced tomato, splash of red wine, salt and pepper, and half jar of red pasta sauce to small pot simmer on medium heat.
As the vegetables simmer, rinse chicken and dab into egg mix, then mix heavily in flour until fully covered. Repeat until all chicken cutlets are strongly covered. Heat a heavy/thick bottom pan and add oil. When Hot, lay chicken cutlet into oil and cook for 3-4 minutes per side. When golden-brown, remove and lay on plate covered in paper towels – dab with paper towel as needed. Repeat until all chicken is cooked.
Add bed of grilled peppers and eggplant to center of a white plate, place one cutlet of chicken on top and add mozzarella cheese on top of chicken (optional). Drizzle with olive oil and garlic from pan. Add spoon of tomato red sauce on top of chicken (optional).
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