|Cutlets w/ Gnocchi Gorgonzola
1 TBS Butter
1 TBS Flour
1 cup milk
gorgonzola cheese, to taste (approx. 4 oz.)
14-16 oz. Gnocchi (Italian potato 'pasta')
2 boneless, skinless Chicken Breasts
6-8 broccoli florets
2 roasted peppers, red and/or yellow
6-8 crimini mushrooms
sea salt, pepper, olive oil, flour, minced Italian parsley,
Start 4 quarts of salted water to a boil, preheat oven to 400 degrees.
Split boneless, skinless chicken breasts, butterfly and pound to approx. 1/2 - 1/4 inch thick. Dredge in flour seasoned with sea salt, dip in beaten egg and then into cracker or Japanese Panko bread crumbs (Panko preferred, very light and exceptionally crisp). Drizzle or mist both sides of breaded cutlet with oil and place on a cookie sheet.
Wash mushrooms and broccoli, cutting to bite sized pieces. Slice roasted red and/or yellow peppers into 1/4 inch strips. Place in glass pie plate and drizzle lightly or mist with extra virgin or an herb infused olive oil, seasoning with a touch of sea salt, pepper and dried Italian herbs - toss to coat.
Roast both cutlets and vegetables uncovered in a 400 degree oven for approximately 15-20 minutes, tossing vegetables once or twice. Rotate pans half way through cooking time. The roasting times will be close, use your best judgement. Heat a loaf of crusty bread at the same time. (For extra-crispy cutlets, pan fry 2-3 minutes per side rather than roasting.)
Meanwhile, in a heavy stick-free pan, blend Italian butter and flour. Cook over medium heat for a few minutes to cook the raw taste from the flour. Stir in the milk slowly and simmer, stirring regularly until the sauce thickens. Crumble in gorgonzola to taste, stirring to melt. Season with salt to taste. Boil gnocchi for a couple minutes, until floating and hot. Drain and toss with gorgonzola sauce, 1 Tbsp. minced parsley, and fresh grindings of black pepper.
Serve: Cut hot cutlets into fingers. Place gnocchi on plate first, then place chicken cutlets and vegetables.