CHECK PLEASE!

1. CHECK PLEASE! Devon, Paul, and Wendy’s Favorite Chicago Restaurants!

2. Wendy’s Favorite Dish • Pollo Frances at Calo Ristorante

3. Calo Ristorante –5343 N. Clark Street Chicago, IL 60640

4. Private Parties can be arranged!!

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

6. My Favorite Entree!Pollo Francesca

7. Now here is a recipe for Pollo Frances you can make at home…..Not as Great as Calo’s..but ok 

8. Pollo Frances • Ingredients • 4 skinless, boneless, chicken breasts (about 11/2 pounds) • All-purpose flour, for dredging • Kosher salt and freshly ground black pepper • 4 large eggs • 3 tablespoons water • 1/4 cup extra-virgin olive oil • 1/2 lemon, with rind, cut in thin rounds • 1/2 cup dry white wine, such as Pinot Grigio • 1 cup chicken broth • 1/2 lemon, juiced • 2 tablespoons unsalted butter • 1/4 cup chopped flat-leaf parsley

9. 1. 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.

10. 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.

11. 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.

12. 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

13. 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

14. 11. Season with salt and pepper and garnish with chopped parsley before serving.12. Finished!

15. Paul’s Favorite • Käsespätzle at Julius Meinl

16. Searching for Käsespätzle in Chicago

17. Käsespätzle 101 • Käse: Cheese • Spätzle • Traditional German dumplings/noodles • Associated with Southern Germany and Austria • “Little Sparrows”

18. Making Käsespätzle • Flour • Milk • Eggs • Salt • (nutmeg/pepper) • Emmentaler Cheese • Caramelized Onions • Bacon • Traditional Spätzle Making Demonstration: http://www.youtube.com/watch?v=lkx_6OdE704

19. Käsespätzle in Chicago:Julius Meinl

20. Käsespätzle in Chicago:Julius Meinl

21. Devon’s Favorite • Bread Pudding Pancakes at Southport Grocery

22. SouthportGrocery–3552 NSouthport Ave, Chicago IL 60657

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

24. My Favorite Breakfast!Bread Pudding Pancakes

25. Bread Pudding Pancakes • Ingredients • 14 slices of white bread • 2 cups of milk • 3 large eggs, beaten • 1 tsp vegetable oil • 1 and 1/4 cup flour • 3 tbs sugar • 1 tbsbaking powder • 2 tablespoons unsalted butter • 1 tbs salt https://www.southportgrocery.com/2008/07/10/bread-pudding-pancakes/

26. 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.

27. To Review • Wendy recommends authentic Italian cuisine. Try Pollo Frances at Calo Ristorante • Paulrecommends a simple but masterfully done German Dish. Try Käsespätzleat Julius Meinl. • Devon recommends a sweet tooth’s dream. Try Bread Pudding Pancakes at Southport Grocery