Friday, 15 September 2017

Parmesan Chicken

Parmesan Chicken

Okay I'm not too familiar with this Parmesan Chicken over on this side of the pond. I would assume this is name is popular over in the US. Over here it is called other things like chicken schnitzel or escalope. They may or may not have parmesan cheese but sure does make it very tasty. Some other variations of these involves brining the meat and also putting some tomato sauce and mozarella on top before grilling it for a few minutes. So those would be my next experiments in the mean time I leave you this recipe which I got from the lovely Ina Garten over at the Food Network.

Parmesan Chicken
(Chicken Escalope / Schnitzel)

2 chicken breasts
65 g  [1/2 cup] plain flour
1/2 tsp  fine sea salt
1/4 tsp  ground black pepper
1 large egg
1 1/4 cups  breadcrumbs
1/4 cup  grated parmesan cheese
olive oil
unsalted butter
  1. Butterfly each of the chicken breast into two thin pieces. Pound each piece so that it will be about 1/4-inch thick.
  2. Combine the flour, sea salt, and black pepper. Set aside.
  3. Beat the egg with a teaspoon of water.
  4. Combine the breadcrumbs and parmesan cheese. Set aside.
  5. Dredge the pieces in flour then dip in the egg and then finally coat it with the breadcrumb mixture.
  6. Heat 1 Tbsp of the butter and 1 Tbsp of the olive oil in a pan. Fry the battered chicken pieces in the pan on medium-low heat of about 2 minutes each side.
  7. Serve with green leafy salad with vinaigrette.

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