How To make Chicken Scallopine Dgp
3 ea Whole breasts chicken
1/2 c All-purpose flour
1 ts Salt
1/2 ts Pepper
3 tb Butter
1 ea Whole Squeeze lemon juice
1/4 c Chopped parsley
1 c White Wine
2 tb Capers
3 tb Virgin Olive Oil
Bone and pound chicken breasts. In a bowl mix flour, salt and pepper. Dip cutlets in mixture and press firmly to coat. Shake off excess. Chill. In a large skillet heat butter until it sizzles. Saute' cutlets, 3 or 4 at a time, 2-3 minutes per side. Drain on paper
towels and keep warm until all are cooked. Stir lemon juice and wine into drippings and scrape bottom to loosen particles. Heat but don't boil. Add capers. Spoon pan juices over cutlets on serving platter and sprinkle with chopped parsley. This dish tastes especially good served with Fettucine and garnished with slice lemon twists and watercress. -----
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Veal sauté à la provençale - Bon appétit with Chausson #1
CHAUSSON is a leading brand of motorhomes manufactured in France.
As you can well imagine, motorhomes and gastronomy have always been symbols of enjoyment for us.
Look in each month on Bon Appétit with CHAUSSON and learn how you can cook in a CHAUSSON motorhome by discovering French cuisine that's simple, easy to prepare, authentic and tasty.
We've looked for recipes that are easy to make without an oven, featuring easy-to-find ingredients from French and most European markets.
Chef Alexandre Lecomte will guide you in creating mouth-watering dishes, with or without a motorhome!
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Today, we suggest a veal sauté à la provençale.
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Cooking time: 40 min - For four
✔ 800 gr cushion of veal
✔ Two red onions
✔ One garlic head
✔ Three zucchini
✔ Two eggplants
✔ 100 gr pitted black olives
✔ 100 gr butter
✔ Two tablespoons tomato concentrate
✔ Flour
✔ Salt and white pepper
✔ 50 cl dry white wine
✔ One container of cherry tomatoes
✔ 50 cl water
► Peel and chop the red onions.
► Separate the garlic cloves, keeping their skin.
► Heat the butter.
► Add the meat and salt and pepper it.
► Add the garlic cloves.
► Dice the zucchini and eggplant.
► Mix in the onions.
► Add the tomato concentrate.
► Lightly flour the meat to thicken the sauce.
► Deglaze with the white wine.
► When the white wine has boiled down, add the water.
► Halfway through cooking time (20/25 min), add the vegetables and let simmer for 20 min.
► Five minutes before cooking is finished, add the cherry tomatoes and black olives.
► Stir well and cook for five more minutes.
► Your veal sauté à la provençale is ready to eat.
???? I suggest a Crozes-Hermitage made with Syrah grapes, a very good wine from the Rhône Valley.
???? Bon Appétit with Chausson ????
Cicily Drinking Lemon Juice
So I am making chicken scallopini and Cicily went with me to the store. She saw me get lemon juice, and in the store she tried to open it to drink it, and in the store and all the way home, it was But I like lemon juice. Its my FAVORITE. Me being the good dad I am, I was happy to oblige. On video.
FEGATO CON CIPOLLE A MODO MIO | FoodVlogger
Il mio fegato con cipolle è molto simile al fegato alla veneziana, io lo faccio con le cipolle ramate di Montoro e non con quelle di Chioggia, metto la farina e non metto salvia e burro, ma comunque resta una ricetta facile e veloce, un secondo di carne molto gustoso e genuino, vi consiglio vivamente di farlo!
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SEGUI LA RICETTA SUL MIO BLOG DI CUCINA:
INGREDIENTI PER 4 PERSONE
Fegato di vitello 550 g
2 Cipolle bianche di Chioggia o ramate di Montoro
3-4 cucchiai di farina 00
1 tazzina di aceto di vino bianco
Pepe nero macinato q.b.
Sale fino
Olio evo q.b.
Acqua
Sbucciate e lavate le cipolle, poi tagliatele a fettine sottili (si usano le cipolle di Montoro o di Chioggia in quanto sono cipolle abbastanza dolci che vanno a smorzare il tono forte del fegato). Mettete un paio di cucchiai di olio evo in padella, aggiungete le cipolle, regolate di sale e fate rosolare per qualche minuto, poi aggiungete un bicchiere d'acqua e fate cuocere fino ad asciugare. Ora aggiungete l'aceto di vino bianco e fate sfumare (occorreranno 4-5 minuti). Nel frattempo sciacquate il fegato sotto acqua corrente fredda, poi asciugatelo bene con della carta assorbente da cucina. Infarinate i pezzetti di fegato, poi metteteli in padella insieme alle cipolle e fateli cuocere a fiamma media per circa 3-4 minuti per lato. Passati in totale 6-7 minuti, spegnete ed impiattate subito. Fate questa ricetta e fatemi sapere cosa ne pensate! Ciao a tutti e buon appetito!
#ricettetradizionali
N.B. Il fegato freddo riscaldato diventa durissimo, quindi vi consiglio di preparare questa ricetta poco prima di mangiare!
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DIVENTA MIO AMICO!
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Pasticceria La Bomboniera su Lidia's Italy
La pasticceria La Bomboniera nel programma Lidia's Italy
????????Are you sick? Cook this Italian recipe!????#italianfood #italianrecipes #wintercooking