Chicken-Mushroom Cutlets with Parmesan
- 1 ounce dried porcini or shiitake mushrooms
- 4 ounces Parmigiano-Reggiano (about 1 cup grated)
- 2 garlic cloves, peeled
- 1 teaspoon freshly ground black pepper
- Pinch salt
- 1½ pounds boneless, skinless chicken or turkey breasts, cut into large chunks
- 2 tablespoons extra virgin olive oil
Instructions:
Leave out the filler and skip the bun, and it becomes nearly pure protein and very contemporary.
- Put the dried mushrooms in a bowl and cover with hot water.
- Cut the cheese into chunks and put it in the container of a food processor along with the garlic; process until well grated. (If the cheese is already grated, just pulse the machine on and off a couple of times.)
- Add the pepper, salt, and chicken and pulse the machine on and off until the chicken is chopped, not puréed. Squeeze the excess water from the mushrooms but do not wring them completely dry. Add them to the machine and pulse 2 or 3 more times, until the mixture is more-or-less combined but, again, not pureed.
- Put the olive oil in a 12-inch nonstick skillet and turn the heat to medium. Shape the chicken mixture into eight small burger-shaped cakes. Cook for about 3 minutes per side, or until nicely browned. Do not overcook; when the cutlets are firm, they are done. Serve hot or at room temperature, with any condiment you like.