Austin Coe Butler
Among the incredible new offerings in our deli case, the first to be immediately loved (and devoured en masse) by the staff was the chicken cutlet. There are few pleasures greater than a really good, well-seasoned, crispy cutlet, especially when they’re right there and ready to eat. I often find myself craving them but not having it in me on a weeknight to butterfly chicken breasts, pound them out into cutlets, set up a three step dredging station, fry the cutlets, and then deal the mountain of dishes and leftover oil in the aftermath. But now I can live out my chicken cutlet fantasy anytime–chicken parmesan in the time it takes to boil pasta.
(feeds 2-4)
4 France 44 chicken cutlets from the deli case
12 oz. Prunotto tomato and basil pasta sauce
Half a package (200 g) Ma’kaira Chitarra pasta
1/2 lb. Calabro Mozzarella, grated
Cravero Parmigiano Reggiano to taste
Fresh basil to garnish
Bring a large pot of cold water to a boil. Add a generous palmful of salt to it, and, once the salt has dissolved, add the pasta. Cook until al dente (9 minutes for the Chitarra).
As the water comes to a boil, set your oven to broil. In a medium baking dish or sheet tray lay down the chicken cutlets and spread over about a spoonful of the Prunotto tomato sauce over each cutlet. Season with salt and pepper. Cover the cutlets the grated mozzarella and broil until the cheese is blistered and bubbling and everything is heated through, about 10 minutes, by which time your pasta should be ready.
Once the pasta is al dente, drain off the water and add the remaining tomato sauce to the pasta, along with a pinch of salt and a few cracks of black pepper, then toss to combine to heat the sauce.
Plate the cutlets with the pasta and grate over the Cravero Parmigiano Reggiano. Garnish with some fresh basil if you’re feeling fancy and dig in.