https://bit.ly/2QxFjgh
Katie Collier of Katie’s Pizza & Pasta shares a recipe for Chicken Parmigiano.
Katie’s Chicken Parmigiano
Ingredients
2 – 8 oz. chicken breast
5 oz. extra virgin olive oil
1 cup flour, pour onto a plate or into a pie pan
3 eggs, lightly whisk and pour onto a plate or into a pie pan
1 cup panko, mix with parmigiano and pour onto a plate or into a pie pan
½ cup grated parmigiano, mix with panko
16 oz. red sauce, warm
6 oz. fresh mozzarella, sliced and torn
2 cups frisee, torn
18 shishito peppers
1 lemon, juiced
Pinch smoked sea salt
Method
Preheat oven to 450 degrees.
Place a sizzle pan or small sheet tray in the oven.
Toss shishito peppers with 1 oz. extra virgin olive oil and a pinch of salt.
Butterfly chicken breast. Using a meat mallet, flatten chicken to desired thickness. Season with salt and pepper.
Bread chicken. First place chicken into flour, then egg, then panko and parmigiano mixture. Press chicken breast into panko and parmigiano mixture to ensure the chicken is completely coated.
Heat ½ cup extra virgin olive oil in large skillet over medium high heat.
Once oil is shimmering add chicken. Reduce heat to medium.
When chicken is golden brown flip to crisp the other side. Repeat with second chicken breast.
Place fresh mozzarella cheese onto the chicken and bake until cheese is melted and chicken is cooked through.
Place shishito peppers onto the preheated sheet tray. Roast for 5 minutes until blistered but still slightly crunchy.
Place frisee and shishito peppers into a mixing bowl. Add fresh squeezed lemon juice. Toss lightly.
Place red sauce into a large serving bowl.
Place chicken into the bowl, cheese side facing up.
Garnish chicken with frisee/shishito pepper salad and a pinch of smoked sea salt. Enjoy!
Katie’s Pizza & Pasta has two locations. Check out the entire menu at https://katiespizzaandpasta.com/.
source
