MAIN COURSE: CHICKEN MILANESE SERVED WITH CREAM OF FETTUCINI

FOR 2 PERSON

FETTUCCINI WITH PARSLEY

Ingredients

90 g            Fettuccini (dried type)

800 ml         Water

15 ml           Oil

30 g            Clarified butter

2 g               Parsley (chopped until fine, the juice squeezed out and dried under running fans)

Salt and white pepper powder as needed

Procedure

1. In a stock pot or sauce pan, boil the water first.

2. Then add in the salt and the oil, followed by the dried fettuccini.

3. Boil the pasta for 12 – 15 minutes and stir constantly with a wooden spoon to prevent the pasta from sticking to one another or to the bottom of the sauce pan.

4. Once the pasta has reached its al dente stage, remove it from the water. Drain well by using a colander.

5. Pour in the clarified butter, and sprinkle with the chopped parsley.

6. Season with salt and pepper and serve hot.

CHICKEN MILANESE

Ingredients

300g	boneless skinless chicken breasts (pounded)
2nos	eggs, beaten
113g	breadcrumbs
5g	Salt (as needed)
1.3g	freshly ground black pepper (as needed)
60g	Clarified butter
30g	olive oil
1no	Red capsicum (for garnishing)
1no	lemons, cut into 6 wedges (for garnishing)

Procedure

1.    Separate the chicken into individual breasts. Butterfly the breasts by cutting into the center but not completely through, until, when opened, the breast lies flat. Place the butterflied chicken breasts in a large rectangular baking dish. Pour in the eggs and completely coat the chicken. Cover and let stand in the refrigerator for at least 1 hour but up to 12. Periodically rotate the chicken breasts in the egg mixture.

2.    Put the breadcrumbs on a large plate and mix in the salt and pepper. One by one remove the chicken breasts from the eggs and lightly coat both sides in the breadcrumbs. Place the pieces on a rack while you continue with the remaining chicken breasts.

3.    In a sauté pan over medium-high heat, pour 30mL clarified butter and 15mL of the olive oil until bubbling but not browning. You will have to cook the chicken in two batches.

4.    Cook until golden brown, 3 to 5 minutes. Turn the chicken over and cook 3 to 5 minutes more. Transfer the chicken to a baking sheet and keep warm in the oven (if needed) while you cook the second batch by using remaining clarified butter and olive oil. Garnish with a wedge of lemon and a sprinkling of salt and pepper. Serve with cream of fettucini.

CREAM CHEESE

Ingredients

113g	butter
224g	Cream cheese (PREGO)
2nos	Fresh garlic (finely chopped)
500mL	Fresh milk
90g	Grated parmesan cheese
10g	Grated parmesan cheese (for garnishing)
0.6g	Grounded black pepper

Procedure

1.    Melt butter in a medium, non-stick saucepan over medium heat.

2.    Add cream cheese and finely chopped garlic, stirring with wire whisk until smooth.

3.    Add fresh milk, a little at a time, whisking to smooth out lumps.

4.    Stir in grated parmesan and pepper. Remove from heat when sauce reaches desired consistency.

5.    Sauce will thicken rapidly, thin with fresh milk or whip cream if cooked too long. Serve with hot pasta to serve.

CHICKEN MILANESE SERVED WITH CREAM OF FETTUCINI

Resepi di atas adalah resepi yang telah di "modified" atas sebab-sebab tertentu..
Resepi asal chicken milanese diambil disini.

Kos untuk masak menu ini diantara RM25-RM30 sahaja.. kalau pandai cari barang, tak sampai pun RM25 :)

Selamat mencuba.

thanks.