Classic Italian comfort food is always a crowd-pleaser, and these restaurant-worthy recipes are easy to recreate at home.
Chef Anthony Vitolo of New York City’s famed Emilio's Ballato joined "Good Morning America" on Wednesday to serve up some classic Italian favorites.
The chef shared his recipes for crispy chicken Milanese, cheesy chicken Parmesan and classic cannoli for dessert.
Check out the full recipes below.
Ingredients:
For the chicken:
8 oz chicken breast, butterflied and pounded thin
Salt and freshly ground black pepper, to taste
All-purpose flour, for dredging
2 eggs, beaten
Extra virgin olive oil, for frying
2 tbsp unsalted butter
For the seasoned breadcrumb mixture:
16 oz unseasoned, untoasted panko breadcrumbs
1/2 oz garlic powder
1/2 oz onion powder
1 oz grated Parmigiano Reggiano
1 oz grated Pecorino Romano
1 bunch fresh Italian parsley, finely chopped
Freshly ground black pepper, to taste
Salt, to taste (about 2 pinches, adjusting as needed)
For the arugula salad:
Baby arugula
1/2 red onion, thinly sliced
Cherry tomatoes, halved
2 oz extra virgin olive oil
2 oz balsamic vinegar
Salt, freshly ground black pepper, and dried oregano, to taste
For finishing:
Balsamic glaze
Shaved Parmigiano Reggiano
Directions:
In a shallow dish, combine the panko breadcrumbs, garlic powder, onion powder, Parmigiano Reggiano, Pecorino Romano, chopped parsley, black pepper and salt.
Mix until evenly combined.
Season both sides of the pounded chicken breast with salt and pepper.
Dredge the chicken in flour, shaking off any excess.
Dip into the beaten eggs, coating completely.
Press into the seasoned breadcrumb mixture, coating both sides evenly.
Place the breaded chicken on a wire rack set over a sheet pan while you heat the oil.
Heat about 1/2 inch of extra virgin olive oil in a large skillet over medium heat until it reaches approximately 350°F.
Add the chicken and immediately add 2 tablespoons of butter to the pan.
Fry for 2–3 minutes per side, or until golden brown and the internal temperature reaches 165°F.
Lightly season with a pinch of salt after frying.
Transfer to a wire rack to keep the coating crisp.
In a large bowl, combine the baby arugula, sliced red onion and cherry tomatoes.
Drizzle with the extra virgin olive oil and season with salt, pepper and oregano. Toss to coat.
Add the balsamic vinegar last and gently toss again.
Place the crispy chicken Milanese on a serving platter. Top with the arugula salad.
Finish with a drizzle of balsamic glaze and generous shavings of Parmigiano Reggiano.
Tips from Vitolo:
Instead of frying, bake at 425°F for about 15 minutes, or until the chicken reaches an internal temperature of 165°F.
This recipe works just as well with veal or pork cutlets using the same preparation method.
You can add herbs (rosemary, garlic or thyme) in the oil to give it more flavor.
You can use gluten free breadcrumbs.
Ingredients:
For the chicken:
2 (8-ounce) boneless, skinless chicken breasts, butterflied and pounded thin (makes 4 cutlets)
Salt and freshly ground black pepper, to taste
All-purpose flour, for dredging
2 eggs, beaten
Extra virgin olive oil, for frying
2 tbsp unsalted butter
For the seasoned breadcrumb mixture:
16 oz unseasoned, untoasted panko breadcrumbs
1/2 oz garlic powder
1/2 oz onion powder
1 oz grated Parmigiano Reggiano
1 oz grated Pecorino Romano
1 bunch fresh Italian parsley, finely chopped
Salt and freshly ground black pepper, to taste
For the san marzano tomato sauce:
1 large Spanish onion, diced
Extra virgin olive oil
2 garlic cloves, minced
2 bunches fresh basil
16 oz San Marzano tomatoes
Salt and freshly ground black pepper, to taste
For assembly:
Grated Parmigiano Reggiano
Buffalo mozzarella
Low-moisture mozzarella, shredded or sliced
Directions:
In a shallow dish, combine the panko breadcrumbs, garlic powder, onion powder, Parmigiano Reggiano, Pecorino Romano, chopped parsley, salt and black pepper.
Mix until well combined.
Season both sides of each chicken cutlet with salt and pepper.
Dredge each cutlet in flour, shaking off the excess.
Dip into the beaten eggs.
Coat evenly in the seasoned breadcrumb mixture.
Place on a wire rack while heating the oil.
Heat about 1/2 inch of extra virgin olive oil in a large skillet to 350°F over medium heat.
Add the chicken and 2 tablespoons of butter to the pan.
Fry for 2–3 minutes per side, until golden brown and the internal temperature reaches 165°F.
Transfer to a wire rack.
Heat a drizzle of extra virgin olive oil in a saucepan over medium heat.
Add the diced Spanish onion and sauté until softened and translucent.
Stir in the garlic and cook until fragrant and lightly golden.
Add the fresh basil and cook for about 1 minute, allowing it to wilt.
Stir in the San Marzano tomatoes and bring to a boil.
Reduce the heat and simmer gently for 1 hour.
Season with salt and pepper.
Using an immersion blender, blend the sauce until smooth.
Place the fried chicken cutlets on a baking sheet or oven-safe dish.
Spoon the warm tomato sauce over each cutlet.
Top with grated Parmigiano Reggiano, buffalo mozzarella and low-moisture mozzarella.
Place under the broiler for 2–4 minutes, or until the cheese is melted, bubbly and lightly browned.
Top with chopped Italian parsley and drizzle of extra virgin olive oil over the top
Serve immediately with your favorite pasta, roasted vegetables or a simple green salad.
Tips from Vitolo:
Use San Marzano tomatoes for a naturally sweet, balanced sauce with less acidity.
Use both Buffalo and low-moisture mozzarella: Buffalo mozzarella adds richness and freshness, while low-moisture mozzarella creates the classic gooey, browned cheese pull.
You can add herbs (rosemary, garlic or thyme) in the oil to give it more flavor.
You can use bake the chicken at 400°F for about 12-15 minutes.
You can use gluten free breadcrumbs.
Ingredients:
2 lbs ricotta impastata
12 oz powdered sugar
A splash of dark rum
About 4 oz whole milk (or as needed for desired consistency)
A handful of diced dried citron
Mini chocolate chips (optional)
Prepared cannoli shells
Directions:
In a large mixing bowl, combine the ricotta impastata and powdered sugar.
Add a splash of dark rum.
Gradually whisk in the milk until the filling is smooth, creamy and pipeable. You may not need the entire 4 ounces.
Gently fold in the dried citron. If using, fold in the mini chocolate chips.
Transfer the filling to a pastry bag fitted with a large round or star tip.
Pipe the filling into each cannoli shell, filling from one side to the center, then from the opposite side to ensure the shell is completely filled.
Dust with powdered sugar, if desired.
Garnish the ends with additional chocolate chips, chopped pistachios or candied orange peel.
Serve immediately for the crispiest texture.
Tips from Vitolo:
Use ricotta impastata for an authentic Sicilian cannoli filling -- it creates an exceptionally smooth, rich texture.
Adjust the milk gradually. The filling should be thick enough to hold its shape but smooth enough to pipe easily.
Fill the shells just before serving to keep them crisp and prevent them from becoming soggy.
For the best flavor, chill the filling for 30 minutes before piping into the shells.
Recipes reprinted with permission from Anthony Vitolo.
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