Chicken Cutlets with Broccoli Rabe

• You will need 3 clean bowls. In the first bowl put flour, in the second bowl crack the eggs. Season the eggs with Kosher salt, crushed black pepper, Italian parsely and Parmigiano cheese and wisk together. Place breadcrumbs in 3rd bowl
• Working on chicken cutlet at a time, lightly coat the chicken cutlet in the flour, then dip in the egg wash and then in the bread crumbs. When all the cutlets are finished, let them rest in refrigerator for an hour or so
• Fill a pan a quarter full with extra virgin olive oil and heat. When the oil is hot, fry the cutlets over medium heat. Get them nice and brown on both sides

Broccoli Rabe (Bitter Greens)

• Saute extra virgin olive oil and smashed garlic cloves
• Brown the garlic, then add some red pepper flakes
• Add the Brocccoli Rabe to the pan and saute until tender
• Season with Kosher salt and crushed black pepper and serve on top of the chicken cutlets
• Finish with extra virgin olive oil and top with imported sharp provolone and toasted bread crumbs

Bucatini Amatriciana - Guanciale and Onions

• Take guaciale slices and cut into thin slices. If you can't get guanciale you can subsitute pancetta (Italian bacon). Then slice a red onion the same way. Saute some garlic and guanciale together with extra-virgin olive oil
• When the guanciale begins to render, add the onions and some crushed red pepper flakes. Cook until the onions are soft
• Add San Marzano tomatoes and season with Kosher salt, black pepper and fresh basil
• When the sauce is done, you must use Pecorino-Romano cheese