tablespoon olive oil tablespoon olive oil
1.
teaspoon chopped fresh thyme teaspoon chopped fresh thyme
1.
teaspoon chopped fresh rosemary teaspoon chopped fresh rosemary
1.
teaspoon chopped fresh flat-leaf parsley teaspoon chopped fresh flat-leaf parsley
4.
chicken cutlets (about 3 ounces each) chicken cutlets (about 3 ounces each)
1.
teaspoon salt teaspoon salt .
teaspoon freshly ground black pepper teaspoon freshly ground black pepper .
cup cup Marinara Sauce Marinara Sauce .
cup shredded mozzarella cheese cup shredded mozzarella cheese
8.
teaspoons freshly grated Parmesan cheese teaspoons freshly grated Parmesan cheese
1.
tablespoon unsalted b.u.t.ter, cut into pieces tablespoon unsalted b.u.t.ter, cut into pieces
Preheat the Oven to 500 degrees F. In a small bowl, stir the oil and herbs to blend. Brush both sides of the cutlets with the herb oil and sprinkle with the salt and pepper. Heat a large, heavy ovenproof skillet over a high flame. Add the cutlets and cook just until brown, about 1 minute per side. Remove from the heat. to 500 degrees F. In a small bowl, stir the oil and herbs to blend. Brush both sides of the cutlets with the herb oil and sprinkle with the salt and pepper. Heat a large, heavy ovenproof skillet over a high flame. Add the cutlets and cook just until brown, about 1 minute per side. Remove from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 tablespoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Dot the tops with the b.u.t.ter pieces, and bake until the cheese melts and the chicken is cooked through, about 5 minutes.
CHICKEN PICCATA.
This is the lightest of the cutlet recipes, with the bright, acidic lemon juice perfectly complemented by the briny capers and the fresh parsley. Be sure to keep your dusting of flour light; you"re not making a thick egg-and-bread-crumb coating.
4 MAIN-COURSE SERVINGS.
4.
skinless, boneless chicken b.r.e.a.s.t.s, halved crosswise skinless, boneless chicken b.r.e.a.s.t.s, halved crosswise .
teaspoon sea salt teaspoon sea salt .
teaspoon freshly ground black pepper teaspoon freshly ground black pepper
All-purpose flour, for dredging
4.
tablespoons unsalted b.u.t.ter tablespoons unsalted b.u.t.ter
2.
tablespoons extra-virgin olive oil tablespoons extra-virgin olive oil .
cup reduced-sodium chicken broth cup reduced-sodium chicken broth
cup fresh lemon juice (from about 2 lemons) cup fresh lemon juice (from about 2 lemons) .
cup drained capers, rinsed cup drained capers, rinsed
2.
tablespoons chopped fresh flat-leaf parsley tablespoons chopped fresh flat-leaf parsley
Sprinkle the Chicken with the salt and pepper. Dredge the chicken in the flour to coat lightly. In a large saute pan, melt 2 tablespoons of the b.u.t.ter with the 2 tablespoons of oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate. with the salt and pepper. Dredge the chicken in the flour to coat lightly. In a large saute pan, melt 2 tablespoons of the b.u.t.ter with the 2 tablespoons of oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.
Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium-high heat, sc.r.a.ping up the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of b.u.t.ter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.
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CHICKEN SALTIMBOCCA.
Saltimbocca means "leap in the mouth"-as in, this traditional Roman dish is so good that surprisingly it will just leap into your mouth. In Italy they make this dish with veal, but I find that the delicate flavors of veal get lost amid the strong tastes of the spinach and prosciutto, and I end up feeling like the very expensive veal cutlets were a waste of money. So I use chicken. means "leap in the mouth"-as in, this traditional Roman dish is so good that surprisingly it will just leap into your mouth. In Italy they make this dish with veal, but I find that the delicate flavors of veal get lost amid the strong tastes of the spinach and prosciutto, and I end up feeling like the very expensive veal cutlets were a waste of money. So I use chicken.
6 MAIN-COURSE SERVINGS.
1.
(10-ounce) box frozen chopped spinach, thawed (10-ounce) box frozen chopped spinach, thawed
3.
tablespoons olive oil tablespoons olive oil 1 .
teaspoons salt, plus more to taste teaspoons salt, plus more to taste