Photo: Fried Chicken with Dipping Sauces: Cotolitta di Pollo con Salse Recipe
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
Directions
In a large, deep, heavy-bottomed saute pan, heat the canola oil to 350 degrees F.
In a bowl, toss the chicken with flour. In a separate shallow bowl, beat the eggs with the milk, Parmigiano cheese, Pecorino cheese, basil, mint, chives, tarragon, marjoram, salt, and pepper. Pour the bread crumbs onto a deep dish. Shake the excess flour from the chicken and dredge the chicken in the beaten eggs then in the bread crumbs. Dip the chicken in the eggs a second time and then again in the bread crumbs.
Fry the chicken in the heated oil until golden brown, about 5 minutes on each side. Drain on paper towels and season lightly with salt. Serve with the dipping sauces and Simple Iceberg Salad.
Spicy Gorgonzola Sauce:
- 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
Mix the cr�me fraiche, gorgonzola, cayenne pepper, paprika, and fresh chives in a bowl until they are smooth. There will still be some small chunks of gorgonzola.
Sundried Tomato & Roasted Garlic Aioli:
- 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
In a mixing bowl, whisk the egg yolks with half of the oil and half of the lemon juice. Add the mustard and garlic. While whisking, add the remaining oil and lemon juice. When the texture is smooth and creamy, stir in the chives and sundried tomatoes. Season the aioli with salt, and pepper, to taste. Keep the aioli refrigerated until ready to serve.
Simple Iceberg Lettuce Salad:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
- 1 head iceberg lettuce, shredded and chilled
In a small bowl, whisk together the oil, vinegar, salt, and pepper, to taste. Toss the shredded lettuce with the dressing just before serving.
Notes
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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