Executive Pastry Chef - Newport Restaurant Group
While his name might be familiar to many as the Fan Favorite from Season 2 of Top Chef’s Just Desserts, it’s Matthew’s pastries that have garnered accolades while working at an eclectic mix of top restaurants: Morimoto in Philadelphia, DB Bistro in New York, and most recently at CityZen and Sou’Wester in DC’s Mandarin Oriental. But the rising star is a simple family man at heart: if he could have one last meal with anyone, it would be with his wife Laura; they’d make BLT's on fresh ciabatta bread with arugula salad with chocolate chip cookie ice cream sandwiches for dessert. They currently live in Bristol, RI with their two children.
AVVIO'S CHICKEN MILANESE
6 oz. panko breaded chicken
1 oz. extra virgin olive oil (EVOO)
1/4 oz. shaved red onion
2 oz. halved grape tomatoes
1/4 oz. shaved grana padano
4 fz. canola oil
salt & pepper
1 1/2 oz. arugula
2 oz. lemon butter sauce (room temp. see below)
lemon butter sauce: 4oz. of butter with 2 oz. of lemon juice
Heat canola oil in a large saute pan.
Add chicken to hot oil and pan fry until it is golden brown on both sides.
Remove chicken from pan and onto a sizzle platter, finish in oven if needed.
In a stainless steel bowl, mix arugula, EVOO, salt, pepper, tomato, and red onion.
On large oval plate, add 2 oz. of lemon butter sauce (room temp).
Remove chicken from oven and place on large oval plate, place arugula salad over chicken.
Garnish with shaved grana..