Executive Chef Ryan McCormick demonstrates how to make Forno Bistro’s classic Pollo Panato

Pollo Panato
Tender breaded chicken breast, melted mozzarella, fontina, thinly sliced prosciutto

2 Chicken Breasts
Flour
Eggs
Bread Crumbs
Butter
Lemon
Rosemary
Mozzarella Cheese
Grana Padano Cheese
Prosciutto
Extra Virgin Olive Oil
Salt and Pepper

• Flour, Egg wash and bread each chicken breast evenly
• Sautee oil. Butter, rosemary, salt and pepper
• Pan Fry breaded chicken until golden brown
• Squeeze fresh lemon juice on chicken
• Top chicken with Mozzarella Cheese, Grana Padano Cheese and Prosciutto
• Finish in oven at 450 degrees for 7-10 minutes
• Garnish with fresh rosemary and olive oil