Weeknight Grilled Chicken Cutlets with Cherry Tomato Panzanella are simple and delicious. This summery recipe has a cherry tomato panzanella on top.
Ingredient
– 1 pound farfalle pasta– Salt for pasta water– 4 Tablespoons butter– 3 Tablespoons extra-virgin olive oil– 2 tsp lemon zest and juice– 1 cup whole fat ricotta– Sea salt for sprinkling– Freshly ground black pepper– ½ cup finely shredded Parmigiano-Reggiano cheese– 2 Tablespoons Italian parsley
Direction
1
Salt a large pot of boiling water. Add pasta.
The pasta should be about 1 minute less than al dente because you'll heat it in the skillet with the browned butter and lemon sauce.
2
In the last few minutes of pasta cooking, prepare the browned butter sauce. Add butter to a large skillet over medium heat. Let it melt and brown. When butter browns, add lemon juice and zest. Add a tablespoon of extra-virgin olive oil.
3
After draining the pasta, reserve ½ cup of the water.
Stir the pasta into the browned butter lemon sauce in the skillet.
4
Add ricotta and grated Parmigiano Reggiano (or pecorino) to a large bowl. Add salt and extra-virgin olive oil. Adding a tablespoon or two of reserved pasta water helps ricotta sauce stick.
5
Throw the pasta in the buttery lemon sauce into the ricotta cheese bowl. Mix everything. Ricotta sauce should be creamy. Additional pasta water or olive oil may be needed.
6
Adjust salt and add freshly ground pepper.
7
Serve the bowls with chopped Italian parsley and grated Parmiggiano-Reggiano cheese (optional). Enjoy!
also see
also see
Grilled Chicken Cutlets with Cherry Tomato Panzanella Recipe