I love Escarole and Garlic. So this dish is just fabulous and light but very tasty. My father in law has made this dish many times for us. It is such a nice light meal and it has such great flavor.
Here is what you'll need:
- 1 - 2 lbs boneless, skinless, chicken cutlets
- 1 - 2 heads Escarole, washed. (this amount depends on how much chicken you are using...)
- 1/2 lb - 1 lb of Fresh Mozzarella sliced thin
- 1 cup Chicken Broth
- 1 cup White Wine
- 5 cloves Garlic, minced
- 1 tbsp Olive Oil
- flour for dredging
- 2 eggs mixed with a small amount of milk
- 1 tbsp Lemon Juice
- 2 tbsp fresh chopped Parsley
- freshly grated Parmesan Cheese
Using a meat tenderizer pound the meat on both sides. I place the chicken in between two pieces of plastic wrap and then tenderize the chicken.
Place the chicken cutlet into the beaten egg and coat.
Now dredge the egg coated cutlet into the flour and coat the cutlet on both sides.
Now place the Chicken into a skillet with some heated olive oil. You want to sear the Chicken on both sides. The chicken should be brown and crisp and mostly cooked through.
Place the crisp chicken cutlet into a casserole dish.
Now in a skillet heat some olive oil and the chopped garlic. Next add the cleaned and dried escarole as well as the fresh parsley. I only ran the knife through the Escarole once. I like large pieces of Escarole for this dish, but it is completely your choice.Saute the Escarole until it begins to wilt and then add the chicken broth, lemon juice and white wine. Let simmer for a few minutes.
Now spread the cooked escarole over the chicken and then pour the remaining liquid around the chicken as well.
Next place the sliced fresh mozzarella cheese over the Escarole and the Chicken.
Bake on 350 for 20 - 25 minutes.
The mozzarella should have melted and slightly browned.
I like to serve this dish with angel hair pasta, drizzled with some Olive Oil and fresh Garlic.
Freshly grated Parmesan cheese as well as some fresh ground pepper are great to top this dish off with!