Do you like to go out for Italian food?
I’m just wondering…cause I don’t. I have two exceptions – and they are local – Joe’s and Nino’s. I guess I should have asked you if you liked Italian chain restaurants…that would have made more sense. I will not name names.
I just hate those heavy meat and cheese laden pasta-with-grease-lining-the-plate type dishes that are so typical in those joints. You know, the type of restaurant that makes you feel like you want to go home and drink ipecac and pop two or, I don’t know, maybe ten Dulcolax just so you can breathe.
I mean, seriously, they start by serving you endless amount of bread with dipping oil while you’re ordering appetizers. Then, here come the salads – and when you’re just about comfortably full – they bring out the entrees that look like an entire 9×9 casserole dish of overflowing pasta covered in about 8 pounds of beautifully browned mozzarella/provolone cheese.
For the Love of God.
I could make that shit at home if I wanted to.
However, I don’t. My Italian dishes are heavily seasoned with herbs, made with good quality meats and cheeses, and my goal is not to drown my pasta with more fat/oil/cheese that is actually needed.
Well, ok fine, sometimes I might use a good bit of cheese.
Don’t count that as a fat. Just count it as your dairy for the day. Everybody needs daily dairy. Has this just been a ranting post for me? If so, please forgive me. I may or may not be hormonal.
Now, let’s move on, shall we?
Here’s my take on Chicken Scaloppine. My husband loved it, which makes me proud. The only thing different I will do next time is add prosciutto. This was fantastic, but I know that would make it even better.
Combine flour, salt, pepper and cayenne in a large mixing bowl. Begin by dredging chicken breasts in flour mixture; set aside. Heat oil in large fry pan over medium high heat. Add chicken breasts about 3 at a time, turning after about 2-3 minutes depending on how fast they brown. This will depend on your stovetop; they all cook differently. I say this all the time, but I feel like I need to reiterate it because it’s so true. Some heat differently than others.
Remove chicken from the pan when cooked throughout and cover with aluminum foil, but save the oil. If there’s more than about 3/4 cup, pour some out.Put the pan back over heat, reducing to medium. Add garlic and mushrooms. Saute for about 5 minutes, stirring consistently. If this gets too thick add a tablespoon or two of water to thin it out – but if it’s not thickening turn the heat up a little. Add butter through flour and bring to a slight boil; whisking constantly to make a roux to the consistency you want.