'Milanese-Capri' with Auricchio piccante

Method

1. Cut the chicken horizontally so as to get thinner slices from it (if necessary, flatten it between two layers of oven paper or cling film). 
2. Dip the slices into the beaten egg and then into the crumbed bread (or breadcrumbs).
3. Fry them and then drain off excess oil on absorbent paper. 
4. Finely slice the tomatoes, wash and dry off the basil. 
5. Now take the Auricchio and cut it into thin slices. 
6. In an oven tray, alternate layers of chicken with the tomatoes, basil, pine nuts, and the thinly sliced mature Auricchio. 
7. Bake in the oven for 2 minutes at 190°C and serve.

Chef's tip

If you want to serve this to vegetarians, you can substitute the meat with seitan or tofu slices and treat them the same as chicken. Success is guaranteed!

Serving suggestion

Serve this dish after a light starter or as a main course together with some salad or vegetable side-dishes.

Wine selection

Chianti Classico DOCG, Ripasso Valpolicella Superiore DOC or Barbera dell'Oltrepò Pavese.

Family tip

If Auricchio piccante is too strong for you, you can replace it with the milder one.

Dish history

This dish is a combination of two of the most famous Italian recipes, 'Cotoletta alla Milanese' (Milan's well-known breaded cutlet) and 'Insalata Caprese' (Caprese salad, typical from the south of Italy). With this recipe north meets south, creating a real delight for your taste buds! Whilst 'Cotoletta' is traditionally served with lemon wedges, modern versions of this dish see it arranged on plates together with tomato slices and rocket: here we go with the idea of adding delicious provolone cheese and nuts to give it a new, original taste, while still keeping it 100% Italian. Enjoy it!