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1
Place a rack in the center or upper third of the oven and preheat to 425.
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2
If the chicken breasts are whole, cut them in half.
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3
Trim off any bits of fat, skin, or tendon.
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4
Flatten each breast half with a mallet (or the flat bottom of a heavy pan) to an even thickness, about 3/4 inch.
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5
Trim the stem and blossom ends of the zucchini and wash well.
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6
Slice across the squash on a sharp angle, creating long ovals, 1/4 inch thick.
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7
You should have about twenty pieces at least 3 inches long, and a few shorter pieces from the ends.
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8
Put 3 tablespoons of the olive oil in the skillet, tilt to coat the bottom, and set it over medium heat.
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9
Toss about half the zucchini pieces in flour to coat well (set flour aside to use for chicken), pat off any excess, and lay them in the pan.
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10
Keep the heat moderate, and let the pieces caramelize slowly for about 4 minutes.
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11
Turn when the edges are nicely browned on the underside; fry for about 2 minutes on the second side.
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12
With a slotted spatula, lift the pieces to a plate or tray (no paper towels are needed here) and salt lightly.
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13
Fry the remaining zucchini ovals in the same way and salt them.
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14
While frying, monitor the heat, keeping it high enough to brown the zucchini but not let them burn.
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15
When the zucchini are done, turn off the heat but leave all the oil in the skillet.
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16
Have all of your gratinate and sauce ingredients handy to the stove.
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17
You should have at least 2 tablespoons of olive oil in the skillet (add a bit if needed).
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18
Add 1 tablespoon of the butter and set the pan over medium-low heat.
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19
Salt the chicken pieces lightly, flop them in the dredging flour to coat on both sides, and pat off excess.
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20
When the butter is just beginning to sizzle, arrange all six cutlets in the pan.
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21
Cook them gently for 1 1/2 minutes, then turn them over; they should be very lightly colored, with no browning.
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22
Maintain the gentle cooking while you assemble the gratinate.
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23
Sprinkle the chicken again with salt (using 1/2 teaspoon total for the dish).
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24
Spread a heaping tablespoon of tomato sauce on top of each cutlet.
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25
Arrange the zucchini slices on top of the sauced chicken, overlapping the ovals so each portion is neatly covered.
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26
Use all the zucchini.
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27
Now raise the heat a bit and begin to develop the sauce:
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28
Sprinkle the peperoncino onto an open hot spot where it will sizzle and toast briefly.
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29
Drop the remaining butter, in small pieces, in between the layered cutlets.
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30
After a few seconds, pour in 2/3 cup of the wine around the cutlets and let it heat briefly, 10 to 20 seconds.
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31
Spoon the rest of the cup of tomato sauce into the pan (not on the chicken).
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32
Bring to a simmer, then drop the mint into the sauce all around the pan.
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33
Give the pan a gentle shake or two, to mix and emulsify the sauce ingredients.
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34
Finally, sprinkle 2 tablespoons of grated cheese evenly over each zucchini-topped mound.
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35
At this point, the sauce should be about 1/3 inch deep in your pan or even higher, coming well up the sides of the chicken cutlets.
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36
If not, pour in the rest of the wine and as much hot vegetable broth or stock as necessary.
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37
Raise the heat again to bring the pan sauce to an active simmer.
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38
When the sauce is simmering, place the skillet in the oven.
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39
(Put the handle in front and the food in the back.)
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40
Bake for about 10 minutesand have thick pot holders or dry towels in hand before you touch the handle or the skillet!then open the oven and check the pan.
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41
Right on the rack, give the skillet another gentle shake.
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42
There should still be plenty of sauce, and the cheese should be lightly colored.
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43
If the sauce appears syrupy, or close to evaporating, add more vegetable broth, stock, tomato sauce, or wine to raise the level.
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44
Bake for another 8 to 10 minutes, until the chicken is fully cooked and tender and the gratinate top is deeply and evenly browned.
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45
If the cheese layer still appears too light, raise the heat in the oven as high as possible (turn on the broiler if it is top-mounted) and bake briefly until it is as dark and crispy as you like.
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46
Carefully remove the skillet from the oven, handling it with plenty of thick cloths.
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47
I carry it right to the dining table, where it makes a beautiful presentation (see the photo on page 286).
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48
While it is on the table, leave the cloths covering the hot handle.
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49
With a large, angled spatula, lift one portion of chicken-and-zucchini gratinate onto a dinner plate, then spoon over it some of the sauce.
