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Chicken Martini Recipe

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This recipe for Chicken Martini is from The Spendley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package of THIN sliced chicken cutlets 4-6 cutlets
1 cup KRAFT grated parmesan cheese
1 cup regular flour
2 eggs
½ cup vegetable oil
¼ stick butter
½ cup very good Pinot Grigio
1 Lemon
1 bunch Asparagus
½ lb Fresh Mozzarella
Directions:
Directions:
Make sure chicken is thin cut. Dry cutlets with paper towel and lay out on plate. Salt, pepper, and Garlic salt both sides of cutlet and let sit for 15-20 mins. Coat cutlets in Flour, dredge in beaten eggs and coat generously with the Parmesan cheese. Pour oil in frying pan and turn to high heat, once oil is hot, 350 to 400 degrees, fry cutlets until golden brown on each side and approximately 90-95% cooked. At the same time boil up the Asparagus for 5-7 mins until tender. Remove cutlets and drain on paper towel. Drain frying pan of EXCESS oil, but DO NOT clean out pan, only the EXCESS oil. Return pan to stove on medium heat, add butter and wine and half the lemon (squeezed) and let reduce for 3-5 mins. The cooked cutlets should be laid out in a Pyrex type dish that can go into oven. Squeeze other half of lemon on the cutlets. Once the sauce is ready, pour over top of cutlets. Put a few pieces of Asparagus on each cutlet, and top with Fresh Mozzarella. DO NOT substitute with the grated bagged mozzarella from the cheese section of Shop Rite, you MUST have Fresh Mozz from your local Italian deli or else you are forbidden to make my recipe. Put Pyrex dish in oven preheated to 350 degrees and cook for approximately 8-10 mins. The Mozz should be melted but not browned. Make sure to pour sauce over Chicken once it has been plated.

Personal Notes:
Personal Notes:
Serve with Pasta or Potato, either one works. Enjoy

 

 

 

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