“Milano-Capri” of Auricchio Sharp Provolone
Thinly cut chicken breast is stacked with tomatoes and Auricchio. Serve with a light side salad and and glass of vino.
Ingredients
Method
- Pound chicken between 2 pieces of plastic wrap to get a larger, thinner piece of chicken. Dip chicken into the beaten egg, then into the breadcrumbs and fry them draining on absorbent paper towels. Cut Auricchio into thin slices. On a baking sheet, place alternating layers of chicken cutlet with the tomatoes, basil, pine nuts, and the thinly sliced of Auricchio. Bake in the oven for 2 minutes at 375°F and serve.
