Chicken Cutlets

Chicken Breats - 4, (about 2 lb.)

AP Flour - 1 cup

Salt and Pepper

Garlic powder - 2 tsp

Onion powder - 2 tsp

Red pepper flakes - 1 tsp

Egg - 3

Panko breadcrumbs - 2 1/2 cup

Pecorino-Romano - 1/2 cup grated

Butter - 1 stick

Olive oil - 1/2 cup

Lemon wedges, for serving

Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 F.

Cut the Chicken breasts in half lengthwise making 8 roughly equal pieces. Place one sheet of plastic wrap on a clean cutting board. Put one Chicken piece in the center of the plastic wrap and top with another sheet. Pound the Chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the Chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining Chicken.

Set up a standard breading station: mix AP Flour, Salt, Pepper, Garlic, Onion powder and Red pepper flakes in a shallow dish.

Beat the Eggs with 1 tbsp. Water in a second shallow dish.

Mix Panko, Pecorino-Romano, Salt, Pepper, Garlic, Onion powder, and Red pepper flakes in a third shallow dish.

Dredge one piece of Chicken in the Flour mixture, turning to coat evenly. Shake off any excess, then dip into the Egg mixture, turning to fully coat it on both sides. Let the excess Egg drip off, then press the Chicken firmly into the Breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the Chicken back to the baking sheet and repeat with the remaining Chicken pieces.

Line a clean baking sheet with a clean wire rack. Heat 2 tbsp. of the Butter and 2 tbsp. of the Olive oil in a large skillet over medium-low heat. Add 2 pieces of Chicken and cook until the breading is golden-brown and crisp and the Chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with Salt and hold in the oven at 200 F to keep warm. Wipe the skillet clean and repeat with the remaining Butter, Olive oil and Chicken.

Serve with Lemon wedges, if desired.

Orecchiette with Spinach and Veggie Balls

Olive Oil - 1/4 cup

Garlic - 8 clove, minced

Red Pepper Flakes

Veggie Balls - 1 pkg

Spinach - 1 bunch, chopped

Orecchiette - 1 pkg, cooked as per package directions

Salt

Pepper

Parmigiano Regiiano

Heat Olive Oil in a medium pan.

Add Garlic and Red Pepper flakes, cook until the Garlic softens.

Add Veggie Balls and cook closed for 5 min stirring occasionally.

Stir in Spinach. Cook closed for another 5 min.

Add Pasta, Pasta Water along with required Salt and Pepper. Toss to combine.

Garnish with Cheese and more Olive Oil.

Marry Me Chicken

2 tablespoons olive oil 4 (5-ounce) boneless, skinless chicken cutlets 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons unsalted butter 5 medium garlic cloves, finely chopped (about 5 teaspoons) 1/2 cup dry white wine 3/4 cup chicken broth 1/4 cup sun-dried tomatoes (from 1 [7-ounce] jar), chopped 1/2 cup heavy cream 2 tablespoons crushed Calabrian chili peppers in oil, drained (from 1 [10-ounce] jar) 1 ounce freshly grated Parmigiano-Reggiano cheese (1/4 cup) 1 (4-ounce) log goat cheese, sliced into 4 even medallions Basil leaves, for garnish Lemon wedges, for serving

Heat oil in a large stainless steel or cast-iron skillet over high heat. Season chicken cutlets evenly with salt and pepper. Place in skillet; cook, undisturbed, until golden brown on first side, 3 to 4 minutes. Flip chicken and continue to cook for 1 minute. Transfer to a large plate (chicken will not be cooked through).

Preheat oven to broil with oven rack in upper third position. Pour off and discard oil from skillet; wipe skillet dry. Place over low heat, and add butter and garlic. Cook, stirring often, until butter is melted and bubbling, and garlic is fragrant, about 2 minutes. Increase heat to medium-high. Add wine; cook, stirring occasionally and scraping up any browned bits on bottom of skillet, until wine has reduced slightly, 2 to 3 minutes. Add broth and sundried tomatoes; cook, stirring occasionally, until tomatoes have softened and liquid has thickened slightly (a spoon should leave a streak through liquid in skillet), about 3 minutes. Reduce heat to low; add cream and Calabrian chilis. Cook, whisking vigorously and constantly, until slightly thickened and creamy, about 2 minutes. Remove from heat; add Parmigiano-Reggiano; stir until incorporated.

Nestle reserved chicken into sauce in skillet; spoon some of sauce over chicken. Place goat cheese medallions on top of each chicken cutlet. Broil until cheese has started to brown in spots, sauce is bubbling, and chicken is cooked through, about 5 minutes. Remove from oven, and gently stir sauce around chicken. Garnish with basil leaves. Serve immediately with lemon wedges.