Lunchbreak: Centro chef Joseph Farina makes chicken and rapini
6 W. Hubbard
Chicken and Rapini
One 12 oz. airline chicken breast (pounded and panko breaded )
4 cups of seasoned panko bread crumbs
6 oz. olive oil, and 3 oz. of butter
5 oz. of broccoli rapini
salt and pepper
1 clove of garlic
2 oz. shaved aged provolone
flour for dredging
Dredge the chicken in flour. Dip in egg mixture. Bread with panko bread crumbs. Pan fry in skillet with olive oil and butter.
Blanch in boiling salted water until tender. Remove and shock in ice water to stop cooking. In a hot sautee pan, use 2 to 3 ounces of olive oil, one clove of sliced garlic and toast your garlic in the olive oil about 30 seconds on high heat. Add drained broccoli Rapini, season with salt and pepper.