Italian restaurant preparations

i made a little guide

Cacciatore means "hunter" in Italian. In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken or rabbit.

Francese of course means "in the French manner," but it refers to a food that is dipped in flour and egg, then fried, then dressed with lemon juice or lemon sauce.

Marsala is marsala wine and mushrooms

Chicken Milanese is an Italian breaded chicken which is made by first butterflying the chicken so it's nice and thin, then dipping it in a breadcrumb and parmesan mixture to created the best breading for breaded chicken.

Saltimbocca is an Italian dish made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste.

scarpariello (uncountable) An Italian piquant sauce of crushed tomatoes, basil and cheese.

Chicken Sorrentino (Pollo alla Sorrentina) is a popular menu item in many Italian restaurants. It consists of a boneless chicken breast topped with eggplant (we roasted ours), prosciutto, provolone cheese and a fresh marinara.

Valdostana -- The chicken is lightly pounded into an even thickness, dredged in flour, and sautéed in butter. White wine is stirred in to make a sauce, and the browned chicken breasts are covered with slices of prosciutto and cheese before serving.

Picaaataaaaa

Thanks for that, rip. I've also had veal milanese, or in Argentina a "milanesa" which is a breaded & flattened steak.

pork milanese with some greens. So simple and amazing.

eggplant parm is like manna

Up until maybe six months ago, I'd have said parm and not walked. But I'm walking toward saltimbocca now.

Marsala for me, thogh here it is often referred to as scallopine as well, and the sauce sometimes has cream added to the mushrooms.

saltimbocca was a personal favorite for many years but in my old age i find it too darn salty!

the variation i always had was a chicken breast stuffed w/ prosciutto and fontina

it's a bit like italian cordon bleu, if you think about it

so many of these have bad boneless chicken breast iterations

Parm!!!

I cannot fuck with boneless skinless chicken breast anymore. I have not had one that isnt a dry rubbery lump no matter the cooking method.

haven't eaten meat in ages but i was never actually that crazy about most of these. cacciatore or saltimbocca would probably be the winners for me

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veal picatta chicken cacciatore

whither ‘deep-fried pizza’

Rip you missed in your guide that saltimbocca literally means 'jump in the mouth!

ha, interesting

in honor of amazing zabaglione i had tonight going w marsala

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