Bite with Belkys: Chicken Milanese and Roasted Portobello Stack with Roasted Tomatoes and Gorgonzola

The Chef: Andrea Landini
Ice Box Cafe
1657 Michigan Ave.
Miami Beach
305 538-8448

The Dish:
Chicken Milanese and Roasted Portobello stacked
with Roasted Tomatoes and Gorgonzola

The Ingredients:

Chicken Milanese
1 8-10 oz. chicken breast
1 egg
1 cup bread crumbs
1/2 cup flour
Salt and Pepper

Portobello
1/4 cup rosemary
1/4 cup basil
3 small portobello caps
1 tsp. garlic
1/4 cup olive oil
Salt and Pepper

Roasted Tomatoes

1 plum tomato, cut into quarters
1/4 cup olive oil
Salt and Pepper
Handful Gorgonzola cheese

Pomodoro sauce
1 can tomatoes
Garlic to taste
1/4 cup olive oil
1/4 cup basil
Salt and Pepper

Pesto sauce
1 cup extra virgin olive oil
1/4 cup walnuts
1 tsp. garlic
Salt and Pepper

The Steps:

Method of Preparation

Chicken Milanese
Slice breast into 3 thin pieces and pound with a mallet until thin. Flour and dip chicken pieces into beaten egg. Cover with bread crumbs. Sauté in a hot pan with olive oil and garlic until browned and cooked thoroughly. Set aside.

Portobello
Drizzle mushroom cap with olive oil, chopped and rosemary and basil, salt and pepper and a dash of white wine. Bake at 350 degrees for about 8 minutes or until tender when tested with a fork. Set aside to cool then slice.

Roasted Tomatoes
Cut plum tomatoes into quarters and lay on a baking pan. Drizzle with olive oil. Sprinkle with salt and pepper and roast in a 250 degree oven for about 1 1/2 hours until tender and brown.

Pomodoro Sauce
Sauté garlic in pan with olive oil. Add canned tomatoes. Add salt and pepper to taste and allow to simmer until sauce begins to boil. Set aside.

Pesto Sauce
Blend walnuts, garlic, and olive oil in a food processor. Add salt and pepper to taste.

To Serve:

Place one breaded chicken cutlet on plate topped with slices of portobello cap. Crumble gorgonzola cheese on top of mushroom cap and then lay a couple of slices of the roasted tomatoes on top. Repeat by placing another chicken cutlet, mushroom cap, gorgonzola and roasted tomatoes. The stack is complete by placing the final third chicken cutlet on top. Pour red sauce on the plate around the stack and drizzle pesto on top of pomodoro.

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