Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I did chicken breasts today... 145 for 90 mins (only because I had other things to do)
finished with panko breading (egg wash), pan seared to get a crust, then under the broiler with tomato sauce (leftover from yesterday) and thin layers of mozzarella and provolone just to melt.
I do this SV parmigiana at least once every two weeks I'd say
I did chicken breasts today... 145 for 90 mins (only because I had other things to do)
finished with panic breading (egg wash), pan seared to get a crust, then under the broiler with tomato sauce (leftover from yesterday) and thin layers of mozzarella and provolone just to melt.
I do this SV parmigiana at least once every two weeks I'd say
