ingredients for the pasta (makes about 1 lb of pasta):
2 cups all purpose flour
3 large eggs, beaten
directions for pasta:
1. pulse the flour and eggs in the work bowl of a food processor. process the dough until it forms a rough ball, about 30 seconds. if the dough resembles small pebbles, add water 1/2 tsp at a time. if the dough sticks to the side of the bowl, add flour 1 Tbs at a time.
2. turn out the dough ball and small bits onto a dry work surface; knead until smooth, 1 to 2 minutes. cover with plastic wrap and let sit for 15 minutes or up to 2 hours.
3. using a manual (or kitchen aid) pasta machine, roll out the dough, folding over itself in order to smooth completely (run it through the machine about 5 times to flatten). cut the pasta into long strands for fettuccine. or use the fitted attachment of your choice. ingredients for the chicken (serves 4):
4 boneless, skinless chicken breasts
1/2 cup kosher salt
1/2 cup sugar
ground blk pepper
1 1/4 cups bread crumbs
1/4 cup finely grated Parmesan cheese
3/4 cup unbleached all purpose flour
2 large eggs
1 Tbs plus 3/4 cup olive oil
lemon wedges for serving
**we just used TJ's tomato sauce (spaghetti sauce)... instead of making our own :)
directions for chicken (milanese!):
1. use a meat pounder or the bottom of a pan to pound the chicken in 1/2 inch thickness. disolve the salt and sugar in 1 qt cold water in a gallon sized zipper lock bag. add the chicken to the bag. seal it and refrigerate until the cutlets are fully seasoned, about 30 minutes. line a baking sheet with a triple layer of paper towels.
2. remove the chix and lay them in a single layer baking sheet. cover with another triple layer of paper towels to soak up all the moisture. allow the chix to dry for 10 minutes. sprinkle the chix with pepper to taste.
3. adjust an oven rack to the lower-middle position, set a large heatproof plate on the rack, and the heat the oven to 200 degrees. combine the bread crumbs and the Parmesan cheese in a shallow dish (pie pan). spread the flour in a second dish. beat the eggs with 1 Tbs oil in a third shallow dish.
4. working with one at a time, dredge the chix thoroughly in the flour, shaking off the excess. using tongs, dip both sides of the chix in the egg mixture, taking care to coat them thoroughly and allowing the excess to drip back into the dish to ensure a very thin coating. dip both sides in the bread crumbs mixture, making sure you press the chix into the crumbs. place the breaded chix in a single layer on a wire rack over the baking sheet and allow to dry for 5 minutes.
5. meanwhile, heat Tbs of the remaining oil in 10-inch skillet over med-high heat until shimmering not smoking, about 2 minutes. lay two chix gently in the skillet and cook until deep golden brown and crisp on the first side, gently pressing down on the chix with a wide metal spatula to help ensure even browning about 2 1/2 minutes. using tongs, flip the chix, reduce the heat to med, and continue to cook until the meat feels firm when pressed gently and the second side is deep golden brown and crisp 2 1/2 to 3 minutes. line the warmed plate with a double layer of paper towels and set the chix on top; return the plate to the oven.
6. discard the oil in the skillet and wipe the skillet clean with paper towels. repeat step 5, using the remaining 6 Tbs oil and the now clean skillet to cook the remaining chix. serve immediately.sorry for any typos :P