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Fried Chicken with Dipping Sauces: Cotolitta di Pollo con Salse

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Ingredients:

  • 1 (16-ounce) bottle canola oil, for frying
  • 4 boneless, skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour
  • 4 eggs
  • 1/2 cup milk
  • 1/2 cup Parmigiano cheese, grated
  • 1/2 cup pecorino cheese, grated
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh marjoram
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups bread crumbs with Italian seasoning
  • Dipping sauces, recipes follow
  • Simple Iceberg Salad, recipe follows
  • 8 ounces creme fraiche
  • 1 small wedge gorgonzola cheese, crumbled
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chopped fresh chives
  • 2 egg yolks
  • 1 1/2 cups extra virgin olive oil, divided
  • 1 tablespoon fresh lemon juice, divided
  • 1 tablespoon honey mustard
  • 1 tablespoon jarred roasted garlic
  • 1 tablespoon fresh chives, chopped
  • 1/4 cup sundried tomatoes, thinly chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head iceberg lettuce, shredded and chilled

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