CHEF DAN MAGGIPINTO / CAFFE NONNA
4 - 4oz. Chicken Breasts (pounded thin/breaded in flour, egg wash, breadcrumbs)
Olive Oil for sautéing
1 t Garlic (minced)
1/8 c Red Onion (sliced thin)
1/2 Red Bell Pepper (seeded/white cut out/cut in to strips)
10 Crimini Mushrooms (quartered, tossed in olive oil, s+p, roasted)
3 Cherry Peppers (stem pulled off, de-seeded and cut up)
12 Pepperoncini Pepper Rings
8oz. Italian Sausage (combo of sweet/spicy, cooked through)
2 T. Italian Parsley (chopped)
Amatriciana Sauce (packaged)
Heat a saute pan on medium heat. Add olive oil then the next 3 ingredients. Saute for 2-3 minutes, tossing to combine. Add next 4 ingredients and continue to saute for another 4-5 minutes, tossing to combine and heated through. Check seasoning.
Now, heat another saute pan on low - medium heat. Bread chicken in a seasoned flour (kosher salt, cracked black pepper), than egg wash (egg/little milk - whipped), and finally in the Italian herb breadcrumbs. Add olive oil to the pan and place the breaded chicken into the saute pan. Saute each side for 3-4 minutes. Place on paper towels to drain.
Put the sauce on the plate, next some of the pepper saute and top with a piece of chicken scallopini. garnish with the parsley.
Serves 4
