Chicken Milanese with Garbanzo Purée
Click anywhere on the background to reveal ingredients and preparation.
Click anywhere on the background to reveal ingredients and preparation.
Soak garbanzo beans overnight, then boil with garlic, bay leaf, black peppercorns, and olive oil until tender. Blend with lemon juice, garlic, parmesan, and olive oil to make purée.
Blanche cauliflower and toss with parsley and olive oil. Roast, peel, and blend red bell pepper into a sauce. Blanche zucchini and sauté carrots until shiny.
Bread the chicken with flour, egg wash, and panko. Fry in canola oil at 180°F for 10 minutes, then finish in the oven until fully cooked.
Pair with Villa Bucci Riserva Verdicchio 2017
