CREATOR SPOTLIGHT - MATTHEW PETERSEN
EXECUTIVE PASTRY CHEF NEWPORT RESTAURANT GROUP
From his beginnings in the Castle Hill kitchen under Chef Casey Riley to working with Iron Chef Morimoto and James Beard-winning Chefs Daniel Boulud, Eric Ziebold and Jean-Marie LaCroix, Matthew comes full circle to the benefit of our kitchen and guests alike.
With an immense pastry knowledge from some of the best kitchens in the world, Chef Matthew looks forward to elevating the end of every guest's experience, with his artfully crafted and deliciously satisfying desserts.
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..