Tag Archives: chicken

Chicken Parmesan Redeaux

Chicken Parmesan Redeaux

Chicken Parmesan-001

If you’ve been vigilantly following Rampant Cuisine over the years you’ll know that this isn’t the first time we’ve featured Chicken Parmesan. However, we’ve been wanting to take another crack at the recipe and pictures for awhile now…we felt like both could be just a little better! When we came across the recipe below we knew we had a winner. There are several somewhat subtle differences in the recipe that take the dish to that next level. The most noticeable difference is that the baking step of our previous recipe is replaced with a quick broil that allows the chicken to stay crisper and the cheese to get that golden swoon worthy meltiness. This new recipe also boasts the addition of fontina cheese for more flavor complexity and the use of Panko breadcrumbs instead of the not-as-crispy fine bread crumbs from French bread. The other great thing about this recipe is that it’s more streamlined…the sauce is quick and simple and the chicken is done in about the same amount of time that the sauce takes to cook. Let’s just say that we won’t be looking for another recipe for chicken parm! It doesn’t get any better than this.

Chicken Parmesan-027 Katryn’s Wine Pairing: Santa Christina Toscana 2013
Rating: 9.25 out of 10.0

This wine was PERFECT for our chicken parmesan. It’s smooth and dry with ripe berry flavors and faint floral notes. It has a good depth and there are faint hints of tobacco while still being soft and harmonious. The flavors were completely complementary with the red sauce, chicken, and cheese. This is one of those pairings that just worked!

Chicken Parmesan-026 Nathan’s Beer Pairing: DC Brau, The Citizen, Belgian Style Pale
Rating: 8.0 out of 10.0

This Belgian style pale ale was great with the chicken Parmesan! The subtle sweetness from the malt complimented the tomato sauce while the hops cut through the oil and and cheese in the dish. The citizen is light enough that it is easily drinkable while still having enough body, hop flavor, and alcohol content to stand up to a rich dish like chicken Parmesan.

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Chicken Parmesan:
From this recipe

Ingredients

For the Sauce
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Kosher salt and pepper
1/4 teaspoon dried oregano
Pinch red pepper flakes
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
2 tablespoons coarsely chopped fresh basil

For the Chicken
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded ½ inch thick
1 teaspoon kosher salt
2 ounces whole-milk mozzarella cheese, shredded (½ cup)
2 ounces fontina cheese, shredded (½ cup)
1 large egg
1 tablespoon all-purpose flour
1½ ounces Parmesan cheese, grated (¾ cup)
½ cup panko bread crumbs
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon pepper
⅓ cup vegetable oil
¼ cup torn fresh basil

Directions

1. For the Sauce: Heat 1 tablespoon oil in medium saucepan over medium heat until just shimmering. Add garlic, ¾ teaspoon salt, oregano, and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 20 minutes. Off heat, stir in basil and remaining 1 tablespoon oil; season with salt and pepper to taste. Cover and keep warm.
2. For the Chicken: Sprinkle each side of each cutlet with 1/8 teaspoon salt and let stand at room temperature for 20 minutes. Combine mozzarella and fontina in bowl; set aside.
3. Adjust oven rack 4 inches from broiler element and heat broiler. Whisk egg and flour together in shallow dish until smooth. Combine Parmesan, panko, garlic powder, oregano, and pepper in second shallow dish. Pat chicken dry with paper towels. Dredge 1 cutlet in egg mixture, allowing excess to drip off. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Transfer cutlet to large plate and repeat with remaining cutlets.
4. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 1½ to 2 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 1½ to 2 minutes. Transfer cutlets to paper towel–lined plate and repeat with remaining cutlets. 5. Place cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface area as possible. Broil until cheese is melted and beginning to brown, 2 to 4 minutes. Transfer chicken to serving platter and top each cutlet with 2 tablespoons sauce. Sprinkle with basil and serve immediately, passing remaining sauce separately.

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Lamb Hashweh

Lamb Hashweh

This is the third installment in a series we’re calling “things Nathan ate in Saudi Arabia.” His trip proved to be very valuable for Rampant Cuisine as it inspired us to make Baklava, Sambousek, and now…Hashweh. Hashweh (our version at least!) is essentially rice seasoned with cinnamon, allspice, and nutmeg and then mixed with choppedContinue Reading

Cobb Salad

Cobb Salad

We don’t normally (or ever) post basic salad recipes on Rampant Cuisine because salads are pretty self explanatory. However, the Cobb salad, when done well, is salad perfection and a complete meal. I could, quite honestly, eat it every single day for the rest of my life. It has everything you could want on aContinue Reading

Chicken Cordon Bleu

Chicken Cordon Bleu

There are many ‘stuffed meat’ dishes in European cuisine. My world was just rocked, however, to learn that Chicken Cordon Bleu (so French sounding, no??) is actually not French. Most likely, it was developed by an unknown American chef back in the 1940’s who was simply inspired by French and other European dishes and namedContinue Reading

General Tso’s Chicken

General Tso’s Chicken

You know what food is as (or more) American than apple pie? General Tso’s Chicken! From Wikipedia: “General Tso’s chicken is a sweet, slightly spicy, deep-fried chicken dish that is popularly served in North American Chinese restaurants. The dish was unknown in China and other lands home to the Chinese diaspora before it was introducedContinue Reading