Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Chicken Cutlets with Asiago and Asparagi Print Email


Four fresh chicken or turkey breast cutlets, not breaded
12 spears fresh asparagus, boiled and shocked
2 TBS olive oil
2-3 cloves garlic, bashed
olive oil, butter, salt and pepper
Asiago Fresco cheese
Vermouth
Squeeze of fresh lemon
2-3 TBS butter

Have your butcher fashion chicken or turkey breast into four cutlets, and flatten them well with a cleaver. Preheat oven to 300 degrees. Blanch asparagus spears and shock in ice water. Set aside.

Season cutlets lightly with salt and pepper and set aside.

In a 12-inch stick free skillet, warm olive oil and slowly sauté bashed garlic – removing when lightly browned. Add chicken cutlets and cook over low to medium heat for about 2 minutes per side (depends on thickness – ideally cook to ¾ done). Remove from pan, place on serving plate, top with grated Asiago cheese and asparagus spears, and hold in warm oven.

Raise heat and add a splash of vermouth and a squeeze of lemon (and zest if you like) to pan - reducing slightly – then remove from heat and whisk in pats of butter. Pour sauce over prepared chicken and asparagus. Serves 2 with side dishes. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com
--
Search Site
 

only search Tony's Market
Ultimate Standing Rib Roast Ultimate Tenderloin Roast Brined & Roasted Turkey Gravy Made Easy
See Our Menus!
Tony