Cotolette al umido
Serves 6
  1. 3-4 skinless chicken breasts, sliced thinly horizontally
  2. 2 eggs, beaten
  3. 1/2 cup milk
  4. 1/2 cup grated parmiggiano reggiano
  5. 3/4 cup plain breadcrumbs (more if needed)
  6. Salt and pepper to taste
  7. 1 large can whole peeled tomatoes
  8. Olive oil for frying
  9. Potatoes & rosemary for the side dish
  1. In a bowl, mix the eggs, milk, and grated cheese.
  2. In another bowl, place the breadcrumbs with some salt and pepper.
  3. Dip the chicken breast in the egg mix, let excess drip off. Then dip in the breadcrumbs, coating evenly and patting them so they adhere well. Repeat again for all pieces of chicken, dipping in egg mixture and then breadcrumbs. Set aside on a large platter until you finish all the chicken breasts.
  4. In a large frying pan, put in about a 1/4 cup of olive oil, and heat over medium high heat. When the oil is hot, but not smoking, add the chicken breasts, 2-3 at a time, make sure you are not overcrowding them. Cook for about 4 minutes each side, so they are just golden brown.
  5. When you are done, carefully pour out 3/4 of the olive oil, leaving just a little in the bottom.
  6. Purée the canned tomatoes until smooth, and place the tomato purée in the frying pan that you cooked the chicken in, with the little bit of oil left. Carefully add all the chicken breasts so that they are all covered with the tomato sauce, add a little water if necessary. Add salt and pepper to taste, and cook, over medium low heat, for about 20 minutes.
  7. Serve with oven roasted Rosemary potato wedges.
Two Little Piggies by Miki Nava

Cotolette al umido

Carla is one of my closest friends since we were 16 and at boarding school together. We have both always loved good food but she's gone one step further and actually became an amazing chef! Whenever I throw parties, or attempting a difficult dish, Carla is either by my side helping me, or on the other end of the phone giving me advise. My first turkey never would have turned out as fantastic as it did, if she didn't answer the million phone calls I made to her while cooking my first christmas meal!

So when deciding what dish to make under this section for 'Italy', I decided to ask Carla for the recipe (she is part Italian). Italy is full of so many amazing dishes that there will be many more to follow, but this is a good one to start with. This is one of Carla's uncles recipes!

Cotolette al umido isn't exactly a pretty dish. But my god, it is a wonderful comfort meal, and all 4 kids and my husband loved it, which is a total success in my eyes! It is a super easy dish to make and most probably you have all ingredients already in the house. It goes amazingly with roasted rosemary potato wedges, so don't forget to make that together with it!

Hope you enjoy!