Ingredients
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For the Tomato Frito
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1 cup extra-virgin Olive Oil
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2 medium Spanish Onion
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1 teaspoon Sea Salt
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2 cups crushed canned Tomatoes
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2 teaspoons chopped fresh Marjoram
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2 teaspoons chopped fresh flat-leaf Parsley
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Crushed Red Pepper Flakes
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1 tablespoon Unsalted Butter
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For the Chicken
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4 boneless, skinless Chicken
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4 large Egg
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1 tablespoon chopped fresh flat-leaf Parsley
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1 large Garlic
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¼ teaspoon freshly ground White Pepper
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1 cup all-purpose Flour
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4 cups panko Bread Crumbs
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Kosher Salt
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2/3 cup extra-virgin Olive Oil
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8 good-quality Spanish Anchovy
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4 thin slices Prosciutto
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4 slices Provolone Cheese
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2 tablespoons fresh chopped Marjoram
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¼ teaspoon crushed Red Pepper Flakes
Directions
Before reconnecting Spanish tapas with their authentic roots at her New York restaurants, Chef Alexandra Raij was a food-obsessed kid with Argentinian parents and a particular fondness for Milanese de Pollo a la Napolitana, a saucy breaded cutlet that is one of the many Italian-influenced dishes found in the Argentine kitchen. Raij calls this a “doped-up, Basque-tilting version” of her mom’s original dish, which was Raij’s annual birthday meal request as a child; now her own daughter, Maayan, is a fan as well. Raij’s simple tomato sauce, rich in olive oil and finished with a pat of butter for good measure, yields leftovers perfect for dressing pasta. (In a pinch, any good-quality store-bought tomato sauce can be subbed in for homemade.) Good-quality Spanish anchovies and Italian ham lend a salty edge, and a blanket of melted cheese cloaks the dish in crowd-pleasing comfort.
Steps
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1
Done
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Make the Tomato FritoIn a medium saucepan, heat the oil over medium-low heat. Add the onions and salt and cook, stirring often, until the onions are translucent and tender but not browned, 15 minutes. Raise the heat to medium, add the tomatoes, and simmer until slightly thickened, 10 to 12 minutes. Stir in the marjoram, parsley, red pepper flakes, and butter and simmer an additional 2 to 3 minutes. Cover and keep warm. |
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2
Done
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Make the ChickenPreheat the oven to 450°F. Arrange the chicken between 2 layers of plastic wrap. Using a mallet or empty, clean wine bottle, gently pound the chicken ⅓ inch thick. In a wide, shallow bowl, whisk together the eggs, parsley, garlic, and white pepper. Place the flour in another wide, shallow bowl and the panko in a third wide, shallow bowl. Season the chicken liberally with salt, then pass the chicken first through the flour, then through the egg mixture, then finally through the panko, shaking off the excess after each step. Arrange the chicken on a large plate or sheet tray. |
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3
Done
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Fry the ChickenIn a large skillet, heat the oil over medium-high heat. Fry the breaded chicken 2 pieces at a time until lightly golden, about 2 minutes per side (the chicken will be slightly undercooked at this point). |
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4
Done
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Finish the ChickenArrange the chicken on a baking sheet and drizzle 2 to 3 tablespoons of the tomate frito over each cutlet. Save the leftover tomate frito for pasta or other uses. Arrange 2 anchovies over each cutlet, then top each cutlet with 1 slice ham and 1 slice Provolone. Sprinkle the chicken with the marjoram and red pepper flakes and drizzle with olive oil. Place the baking sheet in the oven and bake the chicken until the cheese is melted and the chicken is cooked through, 5 minutes. Remove from the oven and let the chicken rest 1 minute before serving. |
