Tratoira Da Luigi to host Gleaners Hunger Free Summer: Aug 3

- Tratoira Da Luigi will be having a fundraiser for Hungry kids on August 3rd.

The 'Dine out for Hunger' event will go from 4:00 p.m. to 8:00 p.m. at the Royal Oak restaurant. Part of the city's 2015 Hunger Free Summer campaign, this event is sponsored by Gleaners Community Food Bank. 

Traditionally the event provides $2 million meals to feed children who lose access to free and subsidized school meals over summer break.

Come on down to Tratoira da Luigi located at 415 S. Washington Ave., Royal Oak.

Reservations are recommended, which can be made by calling 248-542-4444. If you'd like any more information about the restaurant, click here. 

 

Below are ingredients for the prepared meal that appeared on air.

 

Chicken Tosca w/ White Wine Butter Sauce
Yield: 2 Servings

Mise en place:

All-purpose flour 1/3 c
Whole eggs 2 ea
Ground Parmesan cheese ¼ c
Italian parsley, chopped 1 T
Chicken breast, lightly pounded 2 ea
Cooking oil ½ c
White wine 2/3 c
Lemon juice 1/8 c
Butter, unsalted ¼ c
Heavy whipping cream 1/3 c
Kosher salt to taste
                        
                        
Method:
For Tosca Batter: Crack eggs into a bowl and whisk. Add Parmesan cheese and chopped parsley to eggs and whisk until thoroughly combined. It should be slightly thick in consistency.
For White Wine Butter Sauce: In a sauce pan, reduce wine and lemon juice  by half. Once reduced, add cream and reduce by half again. Turn heat down to below a simmer and whisk in butter until completely incorporated. Remove from heat and add salt to taste. Set aside somewhere near the stove so that it remains warm without getting hot or to cool so as not to "break" the sauce.
To Cook The Chicken: Put cooking oil into a sauté pan and allow the oil to get hot. Dredge the chicken breast in the flour, shaking off any excess flour. Place the floured chicken directly into the egg batter being sure to completely coat the breasts. By now the oil in the sauté pan should just be beginning to smoke. Shake any excess batter off of the breasts and place them into the hot oil, cooking them until both sides are golden brown. Remove the chicken from the pan and place directly onto the serving plate. Spoon the already-made sauce over the finished chicken and serve.


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