CHICKEN PICCATA WITH SPAGHETTI AND TOMATO-BOLOGNESE SAUCE
A few years ago, a Guest wrote the following after having Dinner at Chalet Suisse: “Pan-fried Chicken Breast that is coated with Egg and Cheese and Tomato Sauce. The Chicken Breast was surprisingly tender as it’s totally not hard to be chewed! Tasted neither oily nor greasy at all although it has been garnished with a lot of grated Cheese on top!”
Ingredients: -04- Servings
5 nos. Chicken Breast
50 gm Flour
3 nos. Eggs
50 gm Parmesan Cheese
1/4 Cup Oil
25 gm Butter 50 gm Turkey Ham Julienne
50 gm sliced Mushroom
Dredge the sliced thin Chicken breast pcs. In the flour
Lightly beat the eggs, stir in the grated Parmesan Cheese
Dip the Chicken Breast pcs. in Eggs/Cheese Mixture
Fry the Chicken Breast in the Oil
Heat the Butter and sauté the Turkey Ham and Mushrooms
Garnish the Chicken Breast with the Mushrooms and Ham
Serve with SPAGHETTI or other Pasta or Risotto; on top a Tomato Sauce that you know or with the following recipe for a NICE BOLOGNESE SAUCE that can be used for other Dishes
Bolognese is so much more than just a meat sauce. It’s the ultimate way to transform a package of ground beef into something show-stopping. When the temperature starts to drop, what sounds better than pasta smothered in rich, hearty, umami-bomb Bolognese? NOTHING. Developing these delicious flavors, however, takes a little bit of time. Two hours. That might sound laborious, but it’s really hands off. Time plus low heat allows each ingredient to “do its job,” lending its distinct flavor, melding, and transforming your Bolognese into something magical. So yeah, we’d say it’s worth it. Here’s how to nail it.
Build your base.
Starting out with a mirepoix, i.e. onion, carrot, and celery, is the foundation for a great Bolognese. Finely chop your vegetables, “sweat them out” in olive oil (you don't want too much color, sauté them until they're translucent), and they’ll basically disappear into the sauce, leaving their sweet and savory flavors behind.
Fragrant garlic, rich and tangy tomato paste, a splash of dry white wine (you can use red, too!), and aromatic bay leaf are what amp up the sauce even more, taking your Bolognese to the next level. So, don't skip any of these building blocks.
Give it time.
Cooking your sauce for a total of almost two hours might seem tedious, but trust us, it’s worth it. Simmering allows the wine to cook off and concentrate and for all the flavors to really get to know each other.
Finish with milk.
Adding milk may sound strange here, but it’s actually ESSENTIAL to rounding out a true Bolognese. Simmering a whole cup of milk for 45 minutes turns the sauce silky and the meat tender. Serve your Bolognese over pasta and be sure to garnish with lots of freshly grated Parmesan Cheese. While you’re at it, why not double the recipe and freeze half? Think of it as a gift to yourself on a night when you’re short on time and hungry AF.
INGREDIENTS: -05 / 06- Servings
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 lb. ground beef, remove fat if necessary
2 cloves garlic, minced
1/2 c. dry white wine
1 (15-oz.) can crushed tomatoes
3 tbsp. tomato paste
2 c. low sodium beef (or chicken) broth
1 bay leaf
1 c. whole milk
3/4 tsp. kosher salt / coarse Sea Salt
Freshly ground black pepper
In a large Dutch Oven (covered earthenware or cast-iron container for cooking casseroles) over medium-high heat, heat oil. Add onion, carrot, and celery, and cook until soft, about 7 minutes.
Stir in beef and garlic, breaking up meat with back of a spoon. Cook until no longer pink and lightly seared, about 8 minutes.
Add wine, and bring mixture to a simmer. Cook until wine is mostly reduced. Stir in tomatoes, tomato paste, stock, and bay leaf, then reduce heat and simmer for 1 hour, allowing flavors to meld.
Discard bay leaf, then gradually stir in milk. Cover with a lid slightly ajar and simmer, stirring occasionally, until milk is fully incorporated, about 45 minutes. Season with salt and pepper.