Conversion Chart: Here >>
Ingredients:
8 organic chicken breast tenderloins - pounded
1 egg + 2 tbsp. milk -lightly beaten
1/2 cup parmigiano reggiano cheese - freshly grated
2 cup plain bread crumbs
1/4 cup olive oil
1 cup marinara sauce - homemade
1½ cup whole milk mozzarella cheese - shredded
1/2 tsp. sea salt
1/2 tsp. black pepper - freshly grounded
8 oz. egg noodle fettuccine
Chef Fabio Viviani's Alfredo Sauce Recipe: Here >>
Procedure:
1. Heat up the olive oil in a cast iron skillet. Season each side of the chicken fillets with a pinch of the salt & pepper.
2. Mix the parmigiano reggiano cheese and the bread crumbs together. Dredge the fillets in the egg and then the bread crumb mixture, coating evenly. Shake any excess and cook in the olive oil until golden brown, about 3 minutes on each side. Transfer on paper towels and allow to drain.
3. Meanwhile bring a pot of water to a boil, salt it generously and cook the noodles according to the instructions on the package or if you made your own fresh pasta, about 3 minutes.
4. Heat up the oven to 350 F degrees and transfer the chicken to a cookie sheet, sprinkle with half of the mozzarella and spoon some of the marinara sauce on top. Sprinkle with the rest of the mozzarella and bake in the oven until the cheese has melted. About 5 minutes. Meanwhile prepare the Alfredo sauce.
Restaurant: Cafe Firenze, 563 W Los Angeles Ave, Moorpark, CA
Recipe Type: Authentic
Recipe Author: Chef Fabio Viviani
Original Photograph By: skinnytaste.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://ciaoflorentina.com/wp-content/uploads/2012/01/issue2vol1.pdf
◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈