#Fresh mozzarella how to

Place the finished cutlets on a wire rack to drain and repeat for the next 1-2 batches. Flip the cutlets and fry for another 3 minutes or until they are golden.To achieve 370f on a 14k BTU gas stove it normally takes about medium heat. If you are unsure if your oil is ready, an oil thermometer can be used to get the temp just right. Note: Check that the oil is ready by placing the end of a wooden spoon into the oil and looking for tiny bubbling, or cut off a tiny piece of chicken and see if it bubbles when added to the oil. Once the oil hits 370f, gently place the cutlet into the oil – facing away from you– and fry for 3-4 minutes on the first side. Now that the chicken cutlets all breaded, the frying will be much easier.Repeat for all the cutlets and place them on a baking sheet. Shake the pan a bit to coat, then flip the cutlet and bread the other side. Let the egg drip off into the bowl then place the cutlet into the seasoned breadcrumbs.Take that floured cutlet and coat it in egg on both sides. Season the chicken cutlets with salt and pepper on both sides then take 1 cutlet and dredge it in the flour and shake off the excess for the first step. Set up a breading station with the pounded chicken cutlets, a bowl of 4 beaten eggs, another bowl with 1 cup of flour, and finally the tray of seasoned breadcrumbs.You will be left with a very large flat piece of chicken. Take the butterflied chicken breasts and with plastic wrap on both sides or even better in a large gallon Ziploc bag, pound them out to a 1/4-inch or slightly thinner piece.Don’t worry if you do cut all the way through though! You want to open the chicken up without cutting all the way through so that it can be pounded out into a large piece. While the oil is heating up, butterfly 4-5 chicken breasts (or approximately 2 pounds worth) as shown in pic 3 below. Heat a ½ inch of olive or vegetable oil in a large heavy pan to 370f.In a large bowl or tray, mix together 2 cups of Italian seasoned breadcrumbs with a 1/4 cup of grated Pecorino Romano and 3 tablespoons of minced fresh Italian parsley.Finally, if you can’t find fresh mozzarella, block mozzarella cut into cubes could certainly be used. You could also use pearls that won’t require any cutting or you could use large fresh mozzarella balls and cut those into cubes. Note: We used “ciliegine” mozzarella balls.

Season with salt to taste then set aside for at least 30 minutes before frying the cutlets. In a large bowl, mix together the tomatoes, mozzarella, red onion, and a 1/2 cup of your best extra virgin olive oil. Slice 3 pints of cherry tomatoes and 1 pound of fresh mozzarella balls in half.

#Fresh mozzarella how to

How to make chicken Milanese with tomato, mozzarella, and basilĮach number corresponds to the numbered written steps below. I also sometimes top chicken Milanese with a salad of chickpeas, arugula, lemon, and parmesan – simple and delicious! We’ll sometimes top it with a balsamic glaze to add extra flavor and texture. Chicken Milanese with tomato, mozzarella, and basil is perfect in that everyone seems to enjoy it, and they can top it which as much tomato and mozzarella as they like, or simply eat it on the side.