Tuesday, November 24, 2009

Chicken Cutlets Milanese with Butter Beans and Gnocchi

I think this came from a Rachel Ray magazine. I'm trying to make some of the recipes I have in my no-cookbook recipe stand, and this was on the list, so we had it tonight. I have to say, I thought it was tasty and easy (and fast), which makes for a good weeknight meal in my book. And it was pretty. I even had The Big Geek take a picture, which hardly ever happens around here.

Two 8-oz boneless, skinless chicken breasts (I cooked 3 breasts, but they were from a package so I don't know their individual weights)
2/3 cup instant polenta or cornmeal
3/4 cup grated parmigiano-reggiano cheese (I believe mine was just Parmesan, but I am not positive. I didn't have quite enough grated so I used shredded for the gnocchi.)
Flour, for dredging (about a handful)
1 large egg
2 Tbsp EVOO, plus more for drizzling (add a Tbsp for every additional breast you cook)
12 oz gnocchi pasta
3 Tbsp butter, cut into small pieces
One 15-oz can butter beans, drained and rinsed
2 springs rosemary, leaves chopped (or some dried rosemary--maybe 1 tsp?)
1 pint cherry tomatoes, halved (I forgot to halve them, then thought, "this would be better if the tomatoes were halved")
2 cups arugula leaves
Juice of one lemon

First, fill a large pot with water and put it on the stove to boil.

While that's warming up, place the chicken breasts on a work survace and, slicking with a knife parallel to the chicken, cut in half to make 4 cutlets. Pound the cutlets between 2 sheets of plastic wrap.

On a plate (or in a shallow dish, like a pie plate), combine the polenta with half of the cheese. Fill another plate with flour. In a shallow bowl, beat the egg with a splash of water. Season the chicken with salt and pepper. Set up your assembly line: chicken, flour, egg, polenta mixture, clean plate.

In a large skillet, heat 1 Tbsp EVOO over medium-high heat.

Dredge each cutlet in the flour, then the egg, then the polenta mixture.

About this time your water is probably boiling. Add the gnocchi to the boiling water (salt the water).

Place 2 cutlets in the heated skillet and cook, turning once, until crisp and golden, 6 to 7 minutes.

Before these are done, your gnocchi will be floating. Drain them into a bowl and return the empty pasta pot to the stove. Place the butter in the pasta pot and melt over low heat.

While that's melting, remove the first cutlets, add another Tbsp of EVOO, and put 2 more cutlets into the skillet.

Stir the butter beans and rosemary into the melted butter. Add the gnocchi adn remaining cheese and season with salt and pepper.

Flip your 2nd batch of cutlets and, when cooked, remove them from the skillet. If you're cooking more, add another Tbsp EVOO and repeat.

In a bowl, toss the tomatoes with the arugula, lemon juice, and a drizzle of EVOO. Season with salt and pepper.

To serve, place cutlet on plate. Top with the salad and serve butter beans and gnocchi on the side.


This would have been good with white wine. Damn, why am I only just thinking of that??

The little geek and baby geek liked the gnocchi and chicken. Actually, so did The Big Geek. He thought the butter beans were "chalky" and he doesn't like cherry tomatoes. I, however, thought the entire thing was delicious. I'm sure we'll have it again, and they can just pick around the butter beans.

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