Page 72 - Robeson Living Fall 2017
P. 72
FAMILY FEATURES
talian cuisine has
influenced food culture
around the world, and
Iis often viewed as an
art form that includes the
freshest, most authentic
ingredients, prepared with
passion and served with
love to family and friends.
Mealtime is a celebration,
captured by the classic
Italian proverb, “You never
grow old at the table.”
Americans have
celebrated Italian food for
decades. Classic Italian
dishes have been joined by
refreshing, modern twists on
tradition that help keep the
love affair alive and well
with this simple, colorful,
flavorful, healthy cuisine.
Born in Lucca, Italy, in
1867, Filippo Berio Olive
Oil celebrates 150 years of
culinary passion and artistry
by combining traditional
ingredients in contemporary,
unexpected recipes that can
help you savor the moment.
For more recipe creations,
visit FilippoBerio.com/
recipes.
Chicken Cutlet Broccoli Rabe Sandwich
Simply Timeless
MEALS
Chicken Cutlet Broccoli Rabe freshly ground black with 1/4 teaspoon salt and pepper, to taste;
Sandwich pepper, to taste stir in olives, if desired. Transfer mix ture
Recipe courtesy of 6 oil-cured black olives, to bowl; cover and keep warm.
pitted and diced (optional)
In small paper or plastic bag, combine
Chef Mary Ann Esposito 1/3 cup all-purpose flour flour and remaining salt. One at a time,
Prep time: 17 minutes 4 chicken cutlets (about add chicken cutlets; shake to coat each
Cook time: 13 minutes 1 pound total) cutlet in flour then transfer to plate. Dip
Servings: 4 1 egg, beaten cutlets in egg then bread crumbs and return
4 tablespoons Filippo 1/2 cup bread crumbs, toasted to plate. Set aside.
Berio Olive Oil, divided 8 slices bread, toasted In skillet over medium-high heat, heat
1 small onion, diced 4 slices provolone cheese remaining olive oil. Working in batches,
1 pound broccoli rabe, (optional) brown chicken, cooking 2-3 minutes,
stems removed and In 10-inch saute pan, heat 2 table spoons or until golden on each side and no longer
leaves cut into 2-inch pieces olive oil over medium heat; saute onion 3 pink inside.
1/4 teaspoon red pepper minutes, or until translucent. Stir in To serve: Top each bread slice with one
flakes broccoli rabe and red pepper flakes; cover chicken cutlet; spread with broccoli rabe
1/2 teaspoon fine sea salt, and cook over medium heat 2-3 minutes, mixture. Top with slices of provolone, if
divided or until broccoli rabe is wilted. Sprinkle desired. Top with remaining bread.
Page 72 Robeson Living ~ Fall 2017
