I got this in 2012 for the hostess
Chicken Parmigiana
1 lb chicken breast skinless and boneless
1 lb breadcrumbs
1 cup liquid eggs
Salt and Pepper to taste
Needed for single playing
2 oz tomato sauce
4 oz white wine risotto (recipe posted next)
2 tbsp bechamel
1 oz mozzarella cheese
Soak the seasoned chicken (salt and pepper to taste) in the liquid eggs and bread with seasoned breadcrumbs.
For serving place the breast on the grill with butter and cook both sides until golden brown.
place on a pan and top with tomato Sauce, bechamel and mozzarella, place under the salamander (you can use a broiler) until the cheese is melted and has some golden brown color serve over risotto.
White wine rissoto
1 lb Arborio/ carnaroli rice
4 ea Shallots finely diced
4 oz Mascarpone cheese
300 mil Heavy Cream
1 liter vegetable stock
100 mil brandy
4 oz salted butter cubed
Kosher salt to taste
Ground black pepper to taste
In a heavy bottom pan saute the died Shallots and add brandy and flambe.
Add the rice
Gradually add the hot vegetable stock, constantly stirring
After 2/3 of the stock has been added, add butter and Mascarpone, heavy Cream and continue to cook the risotto while stirring.
When the rice is al-dented remove risotto from heat and season with pepper and salt
