We all know Cleveland has an amazing food scene and if you are looking to be a part of it then you don’t want to miss out on Cleveland Restaurant Week! David Culi, Training & Development Chef from the Hyde Park Restaurant Group, joined Hollie and Michael today to kick it off and shared just a taste of this amazing deal!
Here is everything they talked about:
Before we get into the details~ please tell us about the delicious dish you are preparing for us today?
Tell us about Cleveland Restaurant Week and how you are participating!
Why would you suggest this promotion to anyone watching?
What is coming up for Spring at Hyde Park?
Will you be participating in Cleveland Restaurant Week? Which restaurants will you be trying? Tweet us @LIVEONLakeside or find us on Facebook/Instagram at LIVE on Lakeside and let us know!
For More Information:
Cleveland Restaurant Week
March 18th – 30th
3 courses for $33
Over 40 participating restaurants!
ClevelandRestaurantWeek.com | HydeParkRestaurants.com
See Recipe Below!
CHICKEN MILANESE
Ingredients:
(4) 2.5 oz Medallions of Breaded Chicken Breast
(pounded to ¼”, cut in half evenly, flour, egg wash and romano breadcrumbs)
4 oz Crystal Citrus Sauce (see recipe)
2 Tbls. Capers
2 Grilled lemon Wheels
1/8 C. Parmesan Cheese
3 oz Canola Oil
Procedure:
1. Place breaded chicken in a hot saute pan with canola oil and fry until golden brown.
2. Finish in a 350° oven until internal temperature is 165°.
For Service:
1. Shingle chicken from left to right 9 o’clock to 3 o’clock on a plate.
2. Top with grilled lemons then sauce.
3. Sprinkle with capers and parmesan cheese.
CRYSTAL CITRUS SAUCE
Ingredients:
1 C. Heavy Whipping Cream
14 Limes, juiced (or 1 C. lime juice)
¾ C. White Wine
1 C. Honey
2 Sprigs Fresh Rosemary
3.5 Lbs. Unsalted Butter
Procedure:
1. In a saucepot reduce cream by 50%\
2. In a separate saucepot reduce lime juice, wine, and honey with rosemary sprigs and reduce by 25%.
3. Combine cream with lime juice, wine and honey and discard the rosemary sprigs.
4. Whisk in butter a little at a time then strain.