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Chicken and Broccoli with Hats




Source of Recipe


My recollection of delicious dish at Georgio's in Utica


Recipe Introduction


Of course restaurant refused to give recipe. It was a delicious, delicate meal


List of Ingredients




Boned chicken breasts butterflied lengthwise
Milk
Egg
Parmesan cheese
Bread crumbs
Seasoned flour (paprika, garlic powder, oregano, parsley, salt)
Olive Oil
Provolone
Hats (orichiette)
1 head broccoli flowerets, broken into small flowers
2 cups rich Chicken stock (cooked with onion, garlic and celery) and reduced to 1/2
1 T margarine
1 T flour


Recipe




Pound cutlet as flatly as possible.
Dust with seasoned flour.
Dip in egg/milk mixture
Drip residue off and cover with mixture of bread crumbs and Parmesan cheese.
Heat oil in frying pan.
Brown breaded cutlets evenly on both sides, approximately 5 min. per side until done.
Drain on paper toweling.
Place in warm oven; cover with Provolone.
Melt margarine in clean frying pan.
Add 1 T flour to pan and stir till absorbed.
Add chicken stock and stir until thin gravy formed.
Set aside.
Blanch broccoli in boiling water for 2 min.
Remove from water.
Cook pasta hats in same water returned to a boil according to directions.
Drain.


To assemble, mix “hats” and broccoli on dinner plate.


Top with chicken cutlet and small amount of gravy.