Chef Vic Rallo is here to help American families put away the gadgets, and spend quality time around the dinner table.

Related links: Locatelli

Locatelli Pecorino Romano Pesto
2 cups fresh basil leaves, packed
2 garlic cloves
1/3 cup pine nuts
½ cup Extra Virgin Olive Oil
½ cup Locatelli Grated Pecorino Roman Cheese
Kosher salt and pepper to taste
Combine the basil, garlic, and pine nuts in a food processor and pulse until combined. Add Extra Virgin Olive Oil in a stream and Locatelli Pecorino Romano cheese. Process until fully incorporated and smooth. Season with salt and pepper.
Auricchio Provolone Chicken Parmigiana
Prepared Tomato Sauce
2 eggs
2 tablespoons whole milk
1½ pounds chicken breast, pounded to about ¼-inch thickness
3 cups Italian-style bread crumbs
3/4 cup olive oil, divided
12 ounces shaved or grated Auricchio Provolone Cheese
Preheat the broiler.
In a bowl, whisk together the eggs and the milk.
Dip each of the chicken breast in the egg mixture and then the bread crumbs; make sure both sides are coated evenly. Place on a tray until you’re ready to use them.
Pour half of the olive oil into a large sauté pan and cook over high heat for about 2 minutes, until it starts to sizzle. Add half of the breaded chicken breasts and cook over medium heat, 1 minute per side. Place on a tray and repeat with remaining chicken breasts, adding olive oil as needed. Cover and keep warm.
Lay the fried chicken breast on a nonstick, 9×13 pan, and top each serving with 2 tablespoons of sauce and 2 ounces of shaved or grated Auricchio Provolone Cheese.
Broil in the oven until the cheese starts to brown, about 3 to 4 minutes.