Chicken alla red pepper

Chicken alla Red Pepper.

INGREDIENTS
*Makes 3–4 servings

CHICKEN
+ 1.5 lb chicken breasts, sliced thin
+ Neutral oil

FLOUR
+ 1/2 C all-purpose flour

WET MIX
+ 2 eggs
+ 1/3 C milk

DRY MIX
+ 1.5 C panko
+ 2 cloves garlic, minced
+ 1/4 tsp Italian seasoning
+ 1/2 C Parmigiano Reggiano, grated (45 grams)
+ 1/4 tsp salt
+ 1/2 tsp black pepper

RED PEPPER SAUCE
+ 3 red bell peppers
+ 1/2 white onion, diced
+ 3 cloves garlic, minced
+ 1/4 tsp fennel seeds
+ 3/4 tsp crushed red pepper flakes
+ 2 TBSP olive oil
+ 1 TBSP butter
+ 1/2 C heavy cream
+ 1/3 C chicken stock
+ 1/3 C Parmigiano Reggiano, grated (30 grams)
+ 2 TBSP fresh basil, sliced
+ Salt and black pepper to taste

FINISH
+ Mozzarella, low-moisture and shredded
+ Fresh basil, sliced
+ Hot yellow chilies

DIRECTIONS

+ STEP 1: CHAR
Char peppers over flame or broil until blackened. Cover to steam 15 minutes, then peel and deseed.

+ STEP 2: BASE
Saute onion in olive oil until translucent. Add peppers. Add garlic, fennel, and chili flakes and cook until fragrant.

+ STEP 3: BLEND
Transfer mixture blender and blend until smooth.

+ STEP 4: COOK
Return sauce to pan, add stock, cook 2–3 min.

+ STEP 5: SIMMER
Add butter and cream. Simmer 3–5 min until glossy. Remove from heat and stir in Parm and basil.

+ STEP 6: BREAD
Dip chicken in flour, then wet mix, then press firmly in dry mix.

+ STEP 7: FRY
350°F until golden and crisp.

+ STEP 8: MELT
Cover sauce with mozzarella, then broil 2–3 min until browned.

+ STEP 9: PLATE
Slice cutlet, pour sauce, finish with basil and serve with hot yellow chilies.