In Italy there is no family which doesn’t cook “cotolette”.
The Artusi way is very delicate and delicious; if you like a suggestion, you can add some olive oil together with the butter (it gives to the meat a really crispy and amazing taste).
My daughter is finally fine…the day for “Sautè Chicken breasts” has come! Artusi says:
“The best way to cook chicken breasts seems to be the following, because they can make such a delicate taste and figure that a capon breast is enough for 4 or 5 people.
Cut the breasts into thin slices almost like a sheet paper, give them the best shape possible and form a whole piece with the small pieces obtained by cleaning well the sternum, pin them together and crush them. Then season with salt and pepper and put them in infusion in the beaten eggs.
After a few hours, pass them in fine breadcrumbs and cook with butter in a pan for “sauté” (large pan).
|Sautè Chicken breasts|
If you like them “natural”, you’ve just adding lemon juice; if you want to treat them with truffles…they’re exquisite…follow this method:
Take a metal pan, pour in the same Evo oil just to cover the bottom, extend a layer of sliced truffles, sprinkling little grated Parmesan cheese and a pinch of bread crumbs. Repeat the process three or four times, depending on the amount, and finally seasoned with olive oil, salt, pepper and a few bits of butter, all in small doses because it’s not cloying.
Put the pan on fire and when it reaches the boil, wet with a very big spoon (5 spoons) of meat sauce or broth and a bit of lemon juice.
Withdraw quickly from the heat and pour this sauce over the chicken breasts already browned abovementioned. Not having the truffles, use dried mushrooms softened, coarsely chopped, and if you miss lemon juice, substitute it with tomato sauce or preserves “conserva”.