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Chicken with Hats and Broccoli




Source of Recipe


Posted By: margeslp


Recipe Introduction


A friend and I had this at Georgio's. I hope I am doing the recipe justice from memory.



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