Pollo Pepperoncino Recipe
Chicken breast breaded and lightly fried topped with yellow, red banana peppers and broccoli rabe.
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Ingredients
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Chicken Preparation
Vegetable Topping
Method
Chicken Preparation
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and black pepper.
- 2
Bread the Chicken
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, then dip in the egg, and finally coat with breadcrumbs.
- 3
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side until golden brown and fully cooked. Transfer to a paper towel-lined plate to drain excess oil.
Vegetable Topping
- 4
Prepare the Vegetables
Remove the stems from the broccoli rabe and chop into manageable pieces. Slice the yellow and red banana peppers into rings, and mince the garlic.
- 5
Cook the Vegetables
In the same skillet used for the chicken, add a bit more olive oil if necessary. Add minced garlic and sauté for 1 minute until fragrant. Add broccoli rabe and cook for 3-4 minutes until tender. Then, add the sliced banana peppers and red pepper flakes, cooking for an additional 2-3 minutes.
- 6
Finish the Topping
Remove the skillet from heat, and stir in lemon juice. Adjust seasoning with salt and pepper to taste.
Assembly
- 7
Assemble the Dish
Place each fried chicken breast on a plate and top generously with the sautéed banana peppers and broccoli rabe mixture. Serve immediately.