If you're looking for a different way to make
chicken cutlets, here's a great idea for you..and this will open up a new world of cooking meats as well.
Today's blogpost will give you the tips for making a Sicilian dish called SPIEDINI.  Simply put, Spiedini
is the Italian word for skewer, and any thin roll of meat threaded on a skewer is called spiedini.  They can
be made with pork, chicken, beef, or the more popular in Sicily, veal.  Spiedini di Pollo, or Chicken spiedini
is a great way to use a cutlet, and creates a fantatic meal.  Most of the meats are spread with a mixture
of onions, or garlic, cheese, meats, breadcrumbs, and herbs...another one of those no one true recipes, each
family or region makes these different..basic components all stay the same.  Most traditionally they are
grilled over fire...but since there is 3 foot of snow on top of the grill and we still can't open the back doors of
the house, I'm giving this recipe using the indoor oven and stove. 

   Rolled meats, then skewered are featured throughout the world, notably in Asia, particularly South-East
Asia, and all around the Mediterranean.  Many rolled meats are seared and braised, like the Southern
Italian Braciole and German Rouladen.  These dishes are tenderized in their braising liquids, rolled with
a variety of stuffings, then sliced for serving.  In this Spiedini di Pollo dish, each person gets at least two
spiedini.  Great dish.  Let's get started.

  2 sliced porcini mushrooms, 1 tsp. freshly chopped rosemary,
1/8 cup sliced pancetta 1 tbs. olive oil, 1 minced clove of garlic, salt, pepper, 2 tbs. breadcrumbs, 1 tbs.
pecorino.saute' the pancetta in the olive oil till it starts to crisp up, then add the mushrooms.  Let them
cook for about 8 minutes, salt and pepper...then add the garlic and the rosemary...cook for another
3 minutes, and add the breadcrumbs and cheese.  Mix well and let this rest.

Get four trimmed chicken cutlets.  With a sharp knife, holding on palm to the cutlet, slice as you would a
roll and you will have two thinner cutlets.  Pound between two pieces of plastic wrap and set aside.  Cut
8 sticks of caciotta , or caciocavallo.  2 Long Bamboo skewers works for this recipe. 
 Lay out the cutlet, smear some
of the breadcrumb mixture, and place the cheese about 1 inch in from the side. Tightly roll it up, and thread it
onto the skewer.  About 4 or so will fit on each skewer, thread a bay leaf inbetween each spiedino.
 Sprinkle both sides with olive oil, salt,
pepper, romano, and some bread crumbs to lightly coat the skewers.

Get your largest skillet out and add some nice olive oil setting it over medium-high heat.  When the oil is heated, takes
about 5 minutes, add your skewers.  Let them fry on one side for about 7-8 minutes, then turn them and give them
about 5 minutes on the next side.  This adds two levels of flavor to the dish, it sears the meat, making the meat
stay juicier, and the meat and breadcrumbs caramelize and crisp up.
 Take note that this meat is not
cooked before you go tasting one because the smell is so inticing!  Transfer the Spiedini to a baking pan you have
lined with Aluminum foil...helps with the clean up since there will be some leakage of the cheese...a nightmare
to wash.. In a pre-heated 375 oven, place the pan on the middle rack.  Drizzle some olive oil over them, and
let them bake for 25 minutes.  When they are done, this is what you should be looking at:
 These can be served as is, truly
tasty, or you can make a light gravy to pour over them when you serve your guests.  Here is a suitable gravy for
this dish: 1/2 cup sliced porcini,(button mushrooms, baby bellas), 1 minced clove of garlic, 1 tsp. fresh rosemary
1 tsp fresh chopped flat leat parsley, 1/8 cup white wine, 2 tsp. unsalted butter, olive oil...Heat 1/8 cup olive oil in
a pan, add the mushrooms and let them cook on medium for a good 10 minutes, then add the garlic, salt, pepper,
wine...bring to a boil, add the rosemary and parsley and let this reduce for 5 minutes..Cut the butter into small
cubes and whisk in at the very end...makes a light and creamy mushroom gravy.

 Any better than chicken, cheese, mushrooms, garlic, olive oil,
butter, bacon???  I don't think so....Some sunny Sicilian cooking coming to you from this snow-exhausted tired of the
winter blogger....