CHECK PLEASE!

CHECK PLEASE!Devon, Paul, and Wendys Favorite Chicago Restaurants!Wendys Favorite DishPollo Frances at Calo Ristorante Calo Ristorante 5343 N. Clark Street Chicago, IL 60640

Private Parties can be arranged!!

This is my favorite restaurant !The food is truly Italian, with a friendly, Ambience!

My Favorite Entree! Pollo Francesca

Now here is a recipe for Pollo Frances you can make at home..Not as Great as Calos..but ok

Pollo Frances

Ingredients4 skinless, boneless, chicken breasts (about 11/2 pounds)All-purpose flour, for dredgingKosher salt and freshly ground black pepper4 large eggs 3 tablespoons water1/4 cup extra-virgin olive oil1/2 lemon, with rind, cut in thin rounds1/2 cup dry white wine, such as Pinot Grigio1 cup chicken broth1/2 lemon, juiced2 tablespoons unsalted butter1/4 cup chopped flat-leaf parsley1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4 inch thick.2. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

3. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.4. Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.

5. Heat the oil over medium-high flame in a large skillet6. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

7. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant8. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly

9. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.10 . Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through

11. Season with salt and pepper and garnish with chopped parsley before serving.

12. Finished!

Pauls FavoriteKsesptzle at Julius MeinlSearching for Ksesptzle in Chicago

Ksesptzle 101

Kse: CheeseSptzleTraditional German dumplings/noodlesAssociated with Southern Germany and AustriaLittle Sparrows

Making KsesptzleFlourMilkEggsSalt(nutmeg/pepper)Emmentaler CheeseCaramelized OnionsBaconTraditional Sptzle Making Demonstration:http://www.youtube.com/watch?v=lkx_6OdE704

Ksesptzle in Chicago:Julius Meinl

Ksesptzle in Chicago:Julius Meinl

Devons FavoriteBread Pudding Pancakes at Southport GrocerySouthport Grocery3552 N Southport Ave, Chicago IL 60657

Grocery full of local treats, handpicked wines, canned goods and all the ingredients you need to make your favorite menu items at home

My Favorite Breakfast! Bread Pudding Pancakes

Bread Pudding PancakesIngredients14 slices of white bread2 cups of milk3 large eggs, beaten 1 tsp vegetable oil1 and 1/4 cup flour3 tbs sugar1 tbs baking powder2 tablespoons unsalted butter1 tbs salthttps://www.southportgrocery.com/2008/07/10/bread-pudding-pancakes/Place bread in a large bowl. Add milk. Let bread soak for about 10 minutes until softened. While bread is soaking, mix together in a small bowl the flour, sugar, baking powder and salt. Add flour mixture to the bread and gently fold until just about half incorporated. Add eggs and vegetable oil. Mix gently.To ReviewWendy recommends authentic Italian cuisine. Try Pollo Frances at Calo Ristorante Paul recommends a simple but masterfully done German Dish. Try Ksesptzle at Julius Meinl.Devon recommends a sweet tooths dream. Try Bread Pudding Pancakes at Southport Grocery