CHICK'N PARMESAN AND BLACK TRUFFLE OIL LINGUINE
- 2 cups canned tomatoes
- 1/4 cup sautéed Spanish onion
- 1/4 cup fresh basil, cut into strips
- 1/4 cup fresh oregano, cut intro strips
- Box of linguine
- Black truffle oil
- Fresh parsley
- 2 cups flour
- 2 cups oat milk
- 2 pieces of Gardein (or equivalent) chickn cutlets
- Bread crumbs
- Vegan mozz of your choice
- Salt and pepper to taste
- Pinch of sugar
Simmer tomatoes, onions, basil, oregano, salt, pepper, and sugar in a pot for 10 minutes, then blend in an immersion blender.
Cook the linguine al dente. Strain and rinse with cold water. Toss with 2 ounces of truffle oil and fresh parsley.
Lightly flatten the chickn and season with salt and pepper.
Mix the flour and oat milk together in a bowl until it forms a pancake batter-like consistency.
Blend the bread crumbs with salt, pepper, oregano, and parsley and then pour in a bowl.
Dip each chickn cutlet in the batter, then dip into the bread crumbs, and then fry for 2 minutes on each side.
Place a slice of mozzarella on top and douse with marinara.
Chef Reeky is a native of South Philadelphia. He was educated in the Philadelphia Catholic school system. After graduation, he enrolled in Community College of Philadelphia (CCP) where he earned his Associates Degree. After CCP he went on to Temple University, Fox School of Business where he earned is BA degree and next The Restaurant School where he studied Culinary Arts and earned a BS degree as well as the most prestigious award at graduation, “The Spirit of Industry Award.”
In his 22 years of experience he travelled across the globe, including Europe, so he can master his skills, techniques and experiences for Philadelphia and the surrounding suburbs to enjoy.