Pollo Antonio

Tony Bastardi

This original recipe is a good choice for a dinner party in the fall or winter when comfort food is so appealing. It is so easy to make that it is also a doable choice for a weeknight. This is my original recipe.

Pollo Antonio

 Ingredients:

8 thin chicken cutlets

3 oz. lemon juice

2 medium onions, chopped

8 garlic cloves, finely chopped

4 oz. red wine (can use cooking wine)

½ cup flour

½ cup Pecorino Romano cheese finely grated

½ cup unflavored breadcrumbs

7 tablespoons of butter and 7 tablespoons of olive oil

Pollo Antonio

 Preparation:

Combine the flour, cheese, and breadcrumbs.  Dip the chicken in the lemon juice and then coat in the flour, cheese, and breadcrumb mixture.

Melt half of the butter and olive oil in a pan, and sauté the garlic and onions until brown.  Remove from pan and set aside.  Melt the remaining butter and olive oil and partially sauté the chicken in the same pan (approximately 5 minutes on each side).

Lay the chicken in a shallow baking pan and put the garlic and onion mixture on top of each piece of chicken.  Mix wine into the pan drippings, scraping the bottom of pan.  Pour over the chicken.  Bake at 350° for 30 minutes.  Serves 8 people.