Fossil Farms is a mission driven company guided by a few core principles.
This means, consistently having the best quality products and the best service in the industry.
Chef Name: Antonio Prontelli
Title: Executive Chef
"It's a pleasure working with Fossil Farms - they consistently deliver on their promise of quality, sustainably-raised meats. I love that they butcher the chickens to order, so I know I'm getting the freshest ingredients for my guests."
-Antonio Prontelli / Executive Chef / NYC
Born in the Bronx to Italian immigrants from Tuscany, Antonio Prontelli has always been passionate for all things culinary. Prontelli received his degree from The Culinary Institute of America in 1992, and began his career at Restaurant Associates' Mama Leone's, where he created their signature pasta dishes. He then took a position at the American Festival Café, now Rock Center Café, and quickly rose to Executive Chef. In 2014, Chef Prontelli became the Executive Chef of Patina Restaurant Group’s Rockefeller Complex, overseeing Rock Center Café, The Sea Grill, and Cucina & Co.
1 each 3-3.5 lb. Fossil Farms Chicken
3 oz. all-purpose flour
2 each whole eggs
4 oz. Panko breadcrumbs
3 oz. Wild Arugula
1⁄2 head Frisee lettuce
2 oz. parmigiano reggiano
12 each grape tomatoes, split in half
Kosher Salt, to taste
Fresh cracked black pepper, to taste
2 oz. blended oil
2 oz. whole butter
2 lemon halves
1.5 oz. red wine vinegar
2 oz. olive oil
1 oz. Tomato Juice
6 leaves Fresh oregano, chiffonade
6 leaves Fresh basil, chiffonade
Kosher salt to taste
Fresh cracked black pepper to taste
In a bowl, mix the tomato juice, red wine vinegar and herbs, then slowly whisk in the olive oil till emulsified. Season with salt and pepper, then reserve on the side.