You may be surprised to find recipes with chicken, veal, and pork cutlets in my vegetable chapter. But the inspiration for this distinctive group of dishes is the vegetables that cover and surround the small portions of meat. When zucchini, eggplant, and (especially) tomatoes are at their best in the summer—and when I’ve an abundance of fresh tomato sauce in the refrigerator and freezer—I cook these beautiful one-pot dinners. I call these “skillet gratinati” because a large skillet or sauté pan is an essential part of the cooking. First you sauté your vegetables (in some instances) in the skillet; then you gently brown the meat cutlets in the skillet; then you layer lovely individual servings in the skillet; and then you develop your sauce in the skillet. Finally, you place the whole skillet in a hot oven, where the meat and vegetables cook until tender, the sauce thickens, and the crowning layer of grated cheese turns into a golden, crisp gratinato. (The whole cooking process takes little more than half an hour.) The first stage, on top of the stove, is the most fun, when you create your main dish and sauce in one pan in minutes. Having all your components ready and staying close to the pan will ensure success with this simple dish. The gratinati here are similar in technique but offer different ideas for ingredients. The most detailed instruction is in the main recipe that follows, with briefer descriptions in the equally delicious variations (page 315 and page 317). Once you understand the process, do experiment, using different meats, vegetables, herbs, and sauces—make the skillet-gratinate technique your own.
*I recommend 3 small whole chicken breasts, or 6 breast halves, weighing 2 pounds. If you have only larger breast halves (some are 8 to 10 ounces), you can slice each in 2, on the bias, to make 2 portions.
