Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Strolghino (finely ground salami)
- 1/2 cup breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
Special equipment needed:
- Food processor or blender
- Meat mallet or rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the Strolghino in a food processor or blender and pulse until finely ground.
3. Place the flour in a shallow dish and season with salt and pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, mix together the ground Strolghino and breadcrumbs.
6. Place the chicken breasts between two sheets of parchment paper and pound them with a meat mallet or rolling pin until they are an even thickness.
7. Dredge each chicken breast in the seasoned flour, shaking off any excess.
8. Dip the chicken in the beaten eggs, then coat with the Strolghino-breadcrumb mixture, pressing the mixture onto the chicken to ensure it sticks.
9. Heat the olive oil in a large skillet over medium-high heat.
10. Add the chicken breasts and cook for 2-3 minutes on each side until golden brown.
11. Transfer the chicken to a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
12. Let the chicken rest for 5 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 375°F (190°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 25g
Protein: 40g
Sodium: 800mg
Substitutions for ingredients:
- Instead of Strolghino, you can use any other type of finely ground salami or cured meat.
- You can use gluten-free flour and breadcrumbs if you have dietary restrictions.
Variations:
- Add some grated Parmesan cheese to the breadcrumb mixture for extra flavor.
- Use chicken thighs instead of chicken breasts for a more flavorful and juicy result.
- Serve the chicken with a side of marinara sauce for dipping.
Tips and tricks:
- Make sure to pound the chicken breasts evenly so they cook evenly.
- Use a meat thermometer to ensure the chicken is cooked through.
- Let the chicken rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a bed of arugula or mixed greens for a colorful and flavorful presentation.
Garnishes:
Garnish the chicken with a sprinkle of chopped fresh parsley or basil for a pop of color.
Pairings:
Serve the chicken with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the Strolghino-breadcrumb mixture is not sticking to the chicken, try pressing it on more firmly or adding a little more egg to the mixture.
- If the chicken is not browning evenly, adjust the heat on the skillet or move the chicken around to ensure even cooking.
Food safety advice:
- Always wash your hands and any utensils or surfaces that come into contact with raw chicken to prevent cross-contamination.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
Food history:
Strolghino is a type of salami that originated in Emilia-Romagna, Italy. It is made from lean pork and is known for its delicate flavor and texture.
Flavor profiles:
The Strolghino adds a salty and savory flavor to the chicken, while the breadcrumbs add a crispy texture.
Serving suggestions:
Serve the Strolghino-Crusted Chicken with a side of roasted vegetables or a simple green salad for a complete and satisfying meal.
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Region: Italian