I have a new family of Cast Iron skillets that I am so excited to use! This was my first experiment: Chicken Parmesan. I started with Smitten Kitchen's Milanese recipe and went from there.
halloumi and fall vegetable roast
13 hours ago
Subscribe to:
Post Comments (Atom)
Mostly from Smitten Kitchen's Chicken Milanese ( smittenkitchen.com/2009/01/chicken-milanese-an-escarole-s... but I changed it a bit:
ReplyDelete1 cup all-purpose flour
2 eggs, beaten with 1 tablespoon of water
1 1/2 cups panko bread crumbs
1/2 cup grated pamesan
1 tsp italian herbs (I added this)
Chicken tenders
Kosher salt and pepper
Extra-virgin olive oil, for frying
2 cloves of garlic added to the oil (I added this)
Make the chicken milanese: Set up a standard breading procedure in three wide deep plates. Fill one with flour, one with the beaten eggs, and one with the panko and grated cheese. Season the chicken breasts with salt and pepper. Using one hand for dry things and one hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for at least one hour. [Do ahead: You could even prep these the night before, to save time. Cover them loosely with plastic wrap in the fridge.] (E: I didn't refrigerate, I put in the freezer for a few minutes)
Pour olive oil and garlic into a large saute pan until it reaches a thickness of about a half an inch – better a little more rather than a little less. Bring to a medium-high heat. Test the oil by flicking flour or bread crumbs into the oil. If it doesn’t sizzle, wait! When the oil is hot, test it again by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a lovely golden brown color and is crispy, about four to five minutes on the first side and three to four minutes on the second. Do not crowd the pan or the chicken will become very greasy and soggy. When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt.
~~~~~~~~~~~~~~~~~~~~~~ All my recipe from here:
Place the chicken back into the cast iron skillet (pour out the oil) and cover the chicken with Parmesan and Mozzarella cheese, a coat of spaghetti sauce and more cheese. Bake in the oven at 350* for 30 minutes or until the cheese has browned a bit.
Serve over pasta.
I am definitely making this sometime this weekend.. yummy!
ReplyDelete