Executive Chef - Hemenway's
Fall River, Massachusetts native Max Peterson has cooked from coast to coast in the kitchens of Flemings, the Pink Door in Pike Place Market in Seattle, and the Zephyr Grill in California under the apprenticeship of Nick Musser. Upon his return to New England, Max became Executive Chef of West on Centre in Massachusetts before joining the Newport Restaurant Group as Executive Sous Chef at the Boat House. He currently helms the kitchen at Hemenway’s, a Providence seafood classic.
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..