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haresfur

haresfur


cheese

I have a new favourite way of making chicken parma, based on the baked chicken katsu recipe here. The key is in pre-toasting the panko breading with a little oil.

 

20210715_172225.thumb.jpg.52af584a1e737ab7d4d67a10993552d9.jpg

 

20210715_173341.thumb.jpg.e14996f11f235132c4fa73fa9854db85.jpg

 

Butterfly the chicken and pound flat with the bottom of a pan. Then do the usual flour, egg (with a little water), panko breading. I put Serrano between the breading and the sauce to keep things crispy. The sauce was from tomatoes I canned last autumn with a little tomato paste, sage and oregano from my container garden then cooked down to thicken. I cooked on a wire grill rack at 190 C for about 20 minutes. Served with spaghetti.

20210715_190720.thumb.jpg.8bc6779e1768371d0bdfa569688a36de.jpg

 

20210715_192629.thumb.jpg.633ba460693d5487758298fbeee8b036.jpg

 

I'll have to try with sous vide chicken but I don't think it will add anything.

 

ETA: Cheese was 1/2 mozzarella 1/2 Jarlsberg

haresfur

haresfur

I have a new favourite way of making chicken parma, based on the baked chicken katsu recipe here. The key is in pre-toasting the panko breading with a little oil.

 

20210715_172225.thumb.jpg.52af584a1e737ab7d4d67a10993552d9.jpg

 

20210715_173341.thumb.jpg.e14996f11f235132c4fa73fa9854db85.jpg

 

Butterfly the chicken and pound flat with the bottom of a pan. Then do the usual flour, egg (with a little water), panko breading. I put Serrano between the breading and the sauce to keep things crispy. The sauce was from tomatoes I canned last autumn with a little tomato paste, sage and oregano from my container garden then cooked down to thicken. I cooked on a wire grill rack at 190 C for about 20 minutes. Served with spaghetti.

20210715_190720.thumb.jpg.8bc6779e1768371d0bdfa569688a36de.jpg

 

20210715_192629.thumb.jpg.633ba460693d5487758298fbeee8b036.jpg

 

I'll have to try with sous vide chicken but I don't think it will add anything.

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