May 8, 2014 Page 5 hen I was working in Austria in the W early 1980s we had a house version of Chicken Cordon Blue. This classic dish has nothing to do with the famous cooking school in Paris that Julia child studied at in the 50s. It is attributed to the Austrian or German culinary legend. At the Bristol hotel we had our own version of the dish “Gefullte Huhner Schnitzel Bristol” The Chef and how to bang them by Chef Shafer VALENTINO♥ S Pizza, Pasta & More “A Taste of Brooklyn” Catering Available $2 Beers 1 LARGE 16” PIZZA with one topping Plus Tax. Extra toppings additional cost. No substitutions, please. Please mention coupon when ordering. One per customer. Expires 5/22/14. Tuesday and Wednesday nights Dine In Take Out Catering and Free Home Delivery 310-335-0066 202 A. East Imperial Ave. El Segundo, CA 90245 LARGE PIZZA with 1 topping $1099 Plus Tax • Limited Time $1399 EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 Now Open Sundays Ample Seating DELIVERY IN LIMITED AREA AT BOTH LOCATIONS Stuffed Chicken Breast Bristol Stuffing: 1/2 a large red onion, diced fine 6 chicken breasts 6-ounce each, skinless 3 cloves of garlic, chopped and boneless 3 tablespoons olive oil 6 slices mozzarella cheese about 1.5 oz each 1/2 cup white wine 12 fresh basil leaves Salt and pepper 2 large tomatoes, diced into 1/4 inch size 2 cups vegetable oil for frying • Take each breast of chicken and place it on a clean surface then using a meat mallet flatten the chicken breast out till it is thinner by 1/2 the original size. Do not over beat it or it will tear. • Repeat for each breast. • Season the breast with salt and pepper. • In a hot sauté pan add the olive oil, onions and garlic. Brown off slightly 1 minute. • Add the tomatoes and wine. Let it reduce till almost dry. • Cool. • Layer each breast with a slice of cheese, 2 basil leaves a tablespoon of the tomato mixture. Fold in half. Make sure the chicken is touching chicken and the stuffing is all in the center Coating: 1/2cup flour 2 eggs 1.5 cups breadcrumbs • Take the eggs and beat the slight in a bowl. • Start by dredging the stuffed breasts in the flour then dipping in the eggs then coating thoroughly with the breadcrumbs to make sure the chicken breast is sealed at the folded edge. Set aside on a sheet pan with wax paper on it. Repeat. Sauce: 1 pound mushrooms, sliced 1/2 red onion chopped fine 3 tablespoons of olive oil 1/4 cup white wine 1 15 oz. canned dice tomatoes 3 tablespoons unsalted butter 6 to 8 basil leaves, chopped coarsely Salt and pepper to taste • In a 2-quart sauce pan sauté the onions and mushrooms in the olive oil about 2 minutes. • Add the wine and tomatoes and simmer for 10 minutes stir in the butter salt pepper to taste and basil leaves. Serve with your crispy chicken. How to Cook the Chicken: • Heat the 2 cups of vegetable oil in a high-sided fry pan or Dutch oven. The oil should be a medium heat. If too hot it will burn the chicken; if too cold it won’t cook quickly. Check the oil by dropping a drop of sliced bread in the oil if it toasts slowly its ok. Place the chicken breasts in the oil and brown carefully. Repeat till the all the breasts are browned off on all sides. Be gentle as to not open the side of the fold. Place on the sheet pan again and finish cooking in a 350 oven for 15 to 20 min. or till the breast is firm and bubbly. • Set cooked chicken on a platter and serve with the sauce. •
Lawndale 05_08_14
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