Fried Chicken With Dipping Sauces Cotolitta Di Pollo Con Salse Recipes

INVOLTINE DI MELANZANE CON CAPELLI D'ANGELO

Steps:

• Preheat the oven to 350 degrees F.
• Cut off the bottoms and stems of the eggplants. Peel them using a vegetable peeler and slice them into 1/2-inch slices.
• In a heavy bottomed pan heat some olive oil and fry the eggplant slices for about 4 to 5 minutes (if you prefer a healthier version of the dish, you can grill the eggplants). Place the cooked slices on some paper towels to drain any excess oil.
• In a large bowl combine the butter, freshly grated Parmesan, and salt, to taste. Add the roughly shredded fresh basil leaves.
• Place the angel hair pasta or spaghetti into a pan of boiling water, bring back to the boil and cook until al dente. Drain.
• Add the cooked pasta into the big bowl with the butter mixture and combine.
• Take a small portion of the pasta and place it on top of an eggplant slice. Roll the eggplant around the pasta and place it in an oven-proof dish. Repeat this process with all the eggplants slices.
• Pour some pureed tomato sauce, or passata, over the eggplant rolls. Place slices of cacioavallo on the top. Finally cover the dish with more freshly grated Parmesan.
• Place the dish in oven for around 20 minutes, or until sauce is bubbly.

CHICKEN WITH LEMON CAPER SAUCE (POLLO CON SALSA DI CAPPERI E LIMONE) BY COREY

Steps:

• After washing, defatting, & drying chicken cutlets, lay them onto a non-porous (i.e., silicone) cutting board or other smooth, clean surface. Cover chicken with plastic wrap, and tenderize by pounding flat with the bumpy (i.e., waffle-patterned) side of meat mallet to a uniform thickness of about 1/4". After chicken has been tenderized, cut each piece crosswise into halves (or thirds, if you prefer). In a large 12-13" nonstick sauté pan, sauté chicken in 1/2 Tbsp. olive oil on medium-low heat until golden brown & slightly crispy around the edges (but still moist & tender on the inside), about 2-3 minutes per side. (Tenderized chicken cooks much faster because it's thinner & has more exposed surface area after it's been tenderized.) With about a minute of cooking to go, squeeze the lemon juice over the chicken. Transfer to two plates & set aside. Keep chicken warm by covering with foil or using some other method (i.e., a chafing dish, warm/heated plates, etc.). Reduce heat to low. In the same pan, melt butter & stir in flour to form a light & frothy paste (i.e., a "roux"). Add remaining 1/2 Tbsp. olive oil & sauté shallots for 3 minutes, stirring occasionally. Then add garlic & cook for an additional 2 minutes, until tender. (Shallots should be soft and the garlic should be on the verge of turning a light golden brown.) Then deglaze pan with wine & vinegar, scraping off the fond from the bottom of the pan as the liquid evaporates. Quickly stir in thyme, oregano, parsley, & ground black pepper, & reduce the sauce to about 1/2 of its original volume, continuing to stir & simmer until thickened. In the final 30 seconds of cooking, add capers & lemon zest (if using), & then remove from heat. (This will basically just heat the capers through without drying them out.) Pour sauce over each serving of chicken. Garnish each portion with additional fresh chopped parsley & lemon slices, & serve.