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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
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,
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