The Red household (which consists of Mr & Mrs. Red and Charlotte Mae) was rather shaken up last week with my accident. As the result of my accident, I have been ordered to skip driving while the smart folks at the hospital are running a bunch of tests on me. I have also been asked to limit my activity and stay safe in my activity, so I guess I have to cancel my appointment for the sky diving lessons and trek to the Great Wall of China.
With all of these restrictions, Red has been in charge of the cooking this week. We wanted to use up the chicken breast we have on hand, so thought that we should try this. This is a comfort food, that has been beaten up to death by so many different variations of the recipe.
The key here is have thin, juicy chicken breast with crispy skin -- and we think this recipe did it.
Red took Ina Garten's recipe and modified the technique slightly using the one suggested on Cook's Illustrated magazine, which is an amazing publication for all of us who are trying to improve our home cooking skills! We had this with spinach salad & Lemon Vinaigrette dressing.
Ingredients
- 4 to 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- Unsalted butter
- Good olive oil
- Salad greens for 6, washed and spun dry
- 1 recipe Lemon Vinaigrette, recipe follows
Directions
Pound the chicken breasts until they are 1/4-inch thick, or if the breast is to thick, slice the pieces into two thin pieces. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan.
Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Leave the breaded chicken breast pieces on top of rack placed on a baking sheet. Let stand for approximately 20 mins.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Serve immediately with extra grated Parmesan.
Yield: 6 servings
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