CAFE MARTORANO CHICKEN CUTLET DOWNTOWN
Make and share this Cafe Martorano Chicken Cutlet Downtown recipe from Food.com.
Provided by Karen in MA
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Pound the chicken thin (or have butcher do it).
- In a mixing bowl, make an egg wash of the eggs seasoned with salt, pepper, a tbsp of of Paremesan cheese and parsley mixed well.
- Coat the cutlets in the egg wash then in flour and bread crumbs. Saute the cutlets in butter until golden brown, then place in a 350 degrees oven to finish.
- In another pan, saute the olive oil and garlic. Add the spinch, season with salt and pepper and throw in the mushrooms. Cook through then transfer to a bowl and let it cool.
- Reduce oven heat to 300 degrees.
- Put the ricotta in a strainer to drain, then mix with the cooled spinach mixture, Worcestershire Sauce and the rest of the Paremesan cheese. Take the chicken pan out of the oven and spoon a layer of spinach-and-cheese mixture on top of each piece. Add 2-3 slices of fresh tomato and season with salt, pepper and basil and top with 2 slices of provolone. Bake at 300 degrees until the cheese mixture is hot.
- Warm the marinara sauce and spoon onto plate. Place the chicken cutlet on top and finish with olive oil and fresh basil.
Nutrition Facts : Calories 1356, Fat 59.4, SaturatedFat 24.2, Cholesterol 447.5, Sodium 1880.5, Carbohydrate 123.3, Fiber 14.4, Sugar 19.5, Protein 83.4
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