Pizza Today Feature

Recently featured in Pizza Today, you will find Del-Dio’s mentioned in this Gotcha Covered article illustrating how Pizzerias and Italian Restaurants incorporate beaded chicken into their menus.

Breaded chicken runs the gamut across menus

Think breaded chicken, and the ubiquitous chicken tender may come to mind. Yet many pizzeria operators find that breaded chicken also fits nicely in entrées and salads — and even as specialty pizza toppers.

At Casa Del-Dio Pizzeria and Italian Kitchen in Orlando, Florida, breaded chicken appears in traditional dishes such as chicken parmigiana and over salads. Guests also enjoy entrées such as chicken Del-Dio, which is a breaded chicken cutlet layered with ham, ricotta and mozzarella that is baked in a casserole dish, del-dio orlando chickengarnished with fresh parsley and served with pasta.

Casa Del-Dio Pizzeria and Italian Kitchen, says the best way to prepare breaded chicken is to pound out the cutlets, making sure they are not too thin. Then dip the cutlets in an egg wash made out of a mixture of egg and heavy cream. Then, drench the cutlets into seasoned breadcrumbs and deep-fry the cutlets until golden brown.


Read the entire article by Melanie Wolkoff Wachsman

 

 

Melanie Wolkoff Wachsman is a freelance writer in Louisville, Kentucky.

She covers food, business and lifestyle trends.

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