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Chicago-Style Chicken
For this comforting Windy City classic, Chef Adriana pairs crispy breaded chicken cutlets with thick ribbons of al dente pappardelle swirled in a luscious Pecorino cheese–infused cream sauce. And the crowning glory is her deliciously vinegary housemade giardiniera (AKA traditional Italian pickled vegetable relish), a combination of carrot, cauliflower, celery, fennel, and pepperoncini, jalapeño, and sweet bell peppers. “The vegetables still have a bite, and they’re a little zesty and spicy to round out the dish,” she says.
Nutritional facts
Protein
64g
Carbs
106g
Calories
1310
Fat
74g
Ingredients
Pink Peppercorn, Pecorino Cheese, Canned Pepperoncini, Spice, Parsley, Dried, Canola and Olive Oil Blend, Bay Leaf, All Purpose Flour, Butter, Oregano, Carrots, Celery, Garlic Powder, Celery Seeds, Black Pepper, Castelvetrano Olives, Garlic, Egg, Oregano, Heavy Cream, White Pepper, Kosher Salt, Jalapeno Peppers, White Vinegar, Chicken Base, Apple Cider Vinegar, Green Bell Pepper, Crushed Red Pepper, Chicken Breast, Fennel, Panko Breadcrumbs, Pappardelle, Red Bell Pepper, Canola Oil, Whole Milk, Cauliflower, Parmesan Cheese, Paprika
Reviews
3.7
Based on 170 reviews
Richard Duncan · 03/29/25
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About Adriana Herrera
Chef Adriana Herrera's first culinary experience was butchering live catfish in her father’s pescadería at the age of 14. It wasn’t love at first butchering, but it did spark an awakening of self and a passion for food. Classically trained in French cuisine, Chef Adriana began her career at the Four Seasons in Chicago and later worked under Eric Ripert in Miami. Her main culinary inspirations come from three epic places: Chicago, Miami, and the sea. Chef Adriana focuses on global vegetarian dishes, seafood, classic cuisine, and New American fare. She believes that everything is better when it’s whisked together. Let’s eat!
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