Tasty Tuesday: Make dinner more delicious with these ideas from Rocco DiSpirito

Need ideas on how to make dinner more delicious?
Celebrity Chef Rocco DiSpirito has some great ideas in today's Tasty Tuesday.
Check out the recipes below:


Number of Servings: 4
Estimated Cost: $17.75
1 cup canola oil
Fine cornmeal for dredging
3 eggs
Salt and freshly ground black pepper
4 thin chicken cutlets (about 1¼ pounds total)
¾ pound Taleggio cheese, cut into thin slices
1 tablespoon plus 2 teaspoons sherry vinegar
2 tablespoons extra virgin olive oil
1 (7-ounce) package baby arugula
1. Heat ½ cup of the canola oil in each of two large sauté pans.
2. Meanwhile, spread the cornmeal on a plate. Beat the eggs in a shallow dish.
3. Season the chicken cutlets with salt and pepper. Press a cheese slice firmly on top of each cutlet, covering it. Dredge the cutlets in the cornmeal, then dip into the eggs to coat, and then dredge again in the cornmeal.
4. Once the oil is hot, place 2 cutlets cheese side down in each pan. Cook for about 2 minutes, turn, and cook for 3 minutes on the other side. The chicken should be golden brown, crispy, and cooked through and the cheese completely melted.
5. Combine the sherry vinegar with the olive oil. Toss with the arugula in a bowl. Season the salad with salt and pepper, and serve a small pile along with each chicken cutlet.


Number of Servings: 4
Estimated Cost: $12.75
12 tablespoons (1½ sticks) butter, at room temperature
Flour for dredging
Salt and freshly ground black pepper
2 eggs
4 thin chicken cutlets (about 5 ounces each)
½ cup lemon juice
2 ounces capers, chopped
½ cup diced red onion
1. Heat 4 tablespoons of the butter in a large sauté pan over medium-low heat until hot and lightly foaming but not brown.
2. Meanwhile, spread the flour on a plate and season with salt and pepper. Beat the eggs in a shallow dish. Dredge the chicken in the flour and then dip in the eggs to coat.
3. Add the chicken to the hot butter and cook, turning once, until light golden brown on both sides and cooked through, about 2 minutes per side. Transfer the chicken to a platter and season with salt and pepper.
4. While the chicken is cooking, bring the lemon juice to a boil in another large sauté pan. Whisk in the remaining 8 tablespoons butter and simmer until the sauce is slightly reduced. Add the capers and season the sauce with salt, if necessary, and pepper.
5. Pour the sauce over the chicken and sprinkle with the red onion. Serve immediately.


Number of Servings: 4
Estimated Cost: $17.25
¾ cup corn oil
⅓ cup garlic oil
1½ cups fine cornmeal
1 cup grated Parmigiano-Reggiano cheese
3 eggs
4 thin chicken breast cutlets (about 1¼ pounds total)
Salt and freshly ground black pepper
8 ounces sliced provolone
1½ bunches broccoli rabe, washed and cut into 2-inch pieces
4 hero rolls
1. Put the corn oil in one large sauté pan, the garlic oil in another large sauté pan, and heat over medium heat.
2. Meanwhile, in a shallow bowl, mix ¾ cup of the cornmeal with the Parmigiano. Spread the remaining ¾ cup cornmeal on a plate. Beat the eggs in a shallow bowl.
3. Season the chicken breasts with salt and pepper. Arrange one-quarter of the slices of provolone on each chicken breast, and press the cheese firmly onto the cutlets. Dredge the chicken in the plain cornmeal, dip in the egg to coat, and dredge thoroughly in the cheese and cornmeal mixture. Place cheese side down in the pan with the corn oil and cook until golden brown on the first side. Turn the chicken and cook for another 3 minutes, or until the outside is crisp and golden, the cheese is melted, and the chicken is cooked through.
4. While the chicken cooks, add the broccoli rabe to the other sauté pan and season with salt and pepper. Cover and cook over high heat, stirring occasionally, until tender, about 4 minutes. Arrange the broccoli rabe on four heros, place the chicken on top. Serve.
Learn how to make a healthier chicken cutlet here.