A specialty of the "Isle of Capri" on 3rd Avenue, New York City — almost behind Bloomingdales
Recipe courtesy of Graham Kerr
Cottelet di Pollo
Total:
1 hr 45 min
Active:
45 min
Level:
Easy
Total:
1 hr 45 min
Active:
45 min
Level:
Easy

Ingredients

  • Clarified butter
  • 2 medium carrots, roughly chopped
  • 1 cup onion, finely sliced
  • 1 clove garlic, crushed
  • 2 tablespoons tomato paste
  • 2 pounds ripe tomatoes, roughly chopped
  • 1 tablespoon sugar
  • 1/2 cup dry white wine, and a little extra for deglazing
  • Salt and pepper
  • 1 teaspoon dried basil
  • 2 large capon chicken breasts
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 beaten egg mixed with 1 tablespoon olive oil
  • 1/2 cup bread crumbs
  • Olive oil to coat surface of large frypan to cook chicken breasts
  • 4 ounces mushrooms, stalks removed and halved
  • 1/4 lemon, juiced
  • 4 slices Munster cheese
  • 2 tablespoons finely chopped parsley

Directions

Make tomato sauce. Place clarified butter into a frypan and add the carrots, onion and garlic. Allow the vegetables to fry 2 minutes. Add the tomato paste and allow to cook until the tomato paste has deepened in color. Add the tomatoes, sugar and white wine. Season with salt, pepper and basil. Bring to a vigorous boil and allow to cook for 10 minutes. Strain through a fine sieve. Deglaze pan with a little white wine and add this to the strained sauce. Flatten chicken breasts and season with salt and pepper. Coat with Parmesan cheese and then paint with the egg and olive oil mixture. Place into the bread crumbs and coat both sides. Place enough olive oil into a large frypan to coat surface and add the chicken breasts. Cook 3 minutes on each side. Add the mushrooms, season with salt and pepper and add the lemon juice. Pour half the tomato sauce around the chicken and cover the breasts with the cheese slices. Cover the pan and allow the cheese to melt. When the cheese has melted scatter the finely chopped parsley over the chicken. Remove the chicken breasts to a serving dish. Add a little more tomato sauce to the pan, deglaze and then spoon the mushrooms and the sauce around the chicken.

IDEAS YOU'LL LOVE

Chicken Stemperata: Stemperata di Pollo

Recipe courtesy of Mario Batali

Chicken Roll: Rollata di Pollo

Recipe courtesy of Mario Batali

Fettuccine Brodo di Pollo

Recipe courtesy of Debi Mazar and Gabriele Corcos

Chicken Livers Banker Style: Fegato di Pollo alla Finanziera

Recipe courtesy of Mario Batali

Stuffed Chicken, No Bones About It: Braciola di Pollo

Recipe courtesy of Mario Batali

Pollo Frito

Recipe courtesy of Giada De Laurentiis

Pollo Rustica Limone (Pollo al Mattone)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Pollo La Brassa

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Dinner at Tiffani's

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Unwrapped

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Dinner at Tiffani's

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Unwrapped

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c