This recipe is based on Ina Garten's famous dish, although it's really just a variation on the classic Pollo alla Milanese which I've posted previously. Still, everyone wants Ina's recipe, which you will find below.
 |
| Julian's Chicken Parmesan |
The main difference is the famous Barefoot Contessa doesn't use pine nuts in the breading mixture. Truth be told, I make this frequently without using a recipe, and like Ina, I don't include the pine nuts either as I rarely have them on hand.
Ingredients
4 boneless, skinless chicken breast halves
1 cup all-purpose flour
2 teaspoons salt
4-5 grinds of fresh black pepper
2 large eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup finely grated Parmesan cheese, plus extra for serving
Unsalted butter
Olive oil
Arugula or baby salad greens for 4, washed and spun dry
Cherry tomatoes, washed and sliced in half
Mustard vinaigrette (recipe follows)
4 boneless, skinless chicken breast halves
1 cup all-purpose flour
2 teaspoons salt
4-5 grinds of fresh black pepper
2 large eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup finely grated Parmesan cheese, plus extra for serving
Unsalted butter
Olive oil
Arugula or baby salad greens for 4, washed and spun dry
Cherry tomatoes, washed and sliced in half
Mustard vinaigrette (recipe follows)
Instructions
Place a piece of chicken between two sheets of plastic wrap. Pound the chicken breasts until they are ¼-inch thick, using a meat mallet or a rolling pin. Do the same with the remaining three pieces of pounded chicken. Set aside.
Combine the flour, salt, and pepper on a dinner plate or pie pan. In a second plate or pie pan, beat the eggs with 1 tablespoon of water. On a third dinner plate or pie pan, combine the bread crumbs and Parmesan cheese. Assembly line fashion, coat the chicken breasts on both sides with the flour mixture, dusting off the excess, then dip both sides into the egg mixture and finally the breadcrumb mixture, pressing lightly. Place on a wired rack set over a baking sheet. Do this with the remaining three pieces of pounded chicken.
Preheat oven to 250F using convection bake setting if available.
Heat 1 tablespoon of butter and 1-2 tablespoons of olive oil in a large (12-inch) sauté pan over medium-low heat and cook 1-2 chicken breasts at a time for 2 to 3 minutes on each side, until well browned. Remove the cooked chicken to an other rack fitted over a baking sheet. Add more butter and oil and cook the rest of the remaining chicken breasts. When all are cooked and on the baking sheet, place in the oven and bake for 10-15 minutes, or until an instant read thermometer shows the internal temperature of 155F-160F. Remove from oven and let rest for 5-10 minutes. Temperature will continue to rise to approximately 165F.
While the chicken is baking, make the dressing and toss the salad greens with the vinaigrette (below). Place each chicken breast on a plate and pile mound of salad greens on top. Serve with shaved or grated Parmesan on top.
Vinaigrette Dressing
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
Pinch of salt and freshly ground black pepper
Measure the ingredients into a glass measuring cup and whisk together until combined.
Comments
Post a Comment