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The name Chicken Scallopini sounds fancy, but it’s actually one of the easiest Italian dishes to make. Thinly sliced chicken fillets are gently pounded, lightly coated in flour, then you pan-fry them until they transform into a beautiful golden brown colour. As the chicken cooks, the butter melts into the meat, keeping it incredibly juicy…
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Alison Roman's Creamy Cauliflower Pasta | NYT Cooking
Get the recipe: This creamy cauliflower pasta with pecorino bread crumbs is too delicious not to publish. Alison Roman’s latest NYT Cooking recipe captures what you really want to eat – a big bowl of comforting pasta. Bonus: It’s vegetarian. —————————————— VISIT NYT COOKING: SUBSCRIBE to NYT COOKING: A paid subscription gets you full access…
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