GIANT CHICKEN PARMESAN RECIPE - MICHAEL SCHLOW | FOOD & WINE
Chef Michael Schlow puts a bit of a spin on classic chicken Parm here. He pounds chicken breasts so they’re very thin and wide, then coats them in breadcrumbs before quickly pan-frying. The result is superjuicy and extra-crisp chicken, which gets topped with homemade tomato sauce and a combination of fresh mozzarella and Grana Padano cheeses. It’s superdelicious and, in this giant format, also crazy fun to see. Slideshow: More Chicken Parmesan Recipes
Provided by Michael Schlow
Categories Chicken Breast
Total Time 1 hours 20 minutes
Yield 4 to 6
Number Of Ingredients 22
Steps:
- Make the sauce In a medium saucepan, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 8 minutes. Add the tomatoes, crushed red pepper, 1 tablespoon of the basil, 1 teaspoon of the oregano and a generous pinch each of salt and black pepper and cook, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 20 minutes. Stir in the butter until melted, then stir in the remaining 1 tablespoon of basil and 1 teaspoon of oregano. Season the sauce with salt and black pepper.
- Make the chicken Preheat the oven to 350°. In a large baking dish, beat the eggs. Spread the flour and panko in 2 separate large baking dishes. Sprinkle the chicken breasts all over with the thyme and rosemary and season with salt and pepper. Dust the chicken in the flour, then dip in the beaten egg and dredge in the panko, pressing to help the crumbs adhere.
- In a very large skillet, melt the butter in the canola oil until shimmering. Add 1 piece of chicken and fry over moderate heat, turning once, until golden and cooked through, about 7 minutes. Transfer to paper towels to drain. Repeat with the remaining chicken.
- Transfer the chicken breasts to a large rimmed baking sheet. Spread the sauce evenly over them and top with the mozzarella and Grana Padano. Bake for about 10 minutes, until the cheese is melted and hot. Serve right away.
GIANT CHICKEN TAMALE PIE RECIPE | MYRECIPES
Prep and Cook Time: about 2 hours to assemble, 2 3/4 hours to bake. Notes: Look for frozen banana leaves in Asian markets, and dehydrated masa flour in well-stocked supermarkets and Latino grocery stores. Assemble casserole up to 1 day ahead.
Provided by MyRecipes
Yield Makes 12 to 15 servings
Number Of Ingredients 11
Steps:
- Rinse chicken and pat dry; trim off and discard excess fat. Cut thighs in half. In a large bowl, mix chicken, 4 cups chipotle sauce, olives, and corn.
- Rinse banana leaves and pat dry. Line a 12- by 17-inch roasting pan with 2 or 3 banana leaves so they extend above entire pan rim by 2 to 3 inches (if leaves aren't large enough, or if they split, overlap smaller pieces). Or omit leaves and rub pan with 1 tablespoon oil.
- In another large bowl, mix masa flour with baking powder and 1/2 teaspoon salt. Add broth and mix until evenly moistened. Spread a 1/4-inch-thick layer of masa dough over bottom and up sides of pan (using about 5 cups).
- Arrange chicken mixture evenly in pan and spread level.
- Drop remaining masa dough in small dollops evenly over chicken mixture; gently spread to cover filling, sealing masa at pan rim. Drizzle top with 3 tablespoons oil, and with your fingertips, spread to coat surface. Fold leaf edges over masa and cover top with another banana leaf. If making up to 1 day ahead, seal pan with foil and chill. Also cover and chill remaining chili sauce.
- Bake, covered with foil, in a 350° oven for 2 hours (2 1/2 hours if chilled). Remove foil; leave banana leaf in place (if used). Continue baking until masa is firm when pressed and a thermometer inserted in center of casserole registers 180° to 185°, about 45 minutes longer. Let stand at least 20 minutes.
- Heat remaining chili sauce in a microwave-safe bowl in a microwave oven at full power (100%) until steaming, about 3 minutes, or stir in a 2- to 3-quart pan over low heat until hot, about 5 minutes. Pour into a serving bowl.
- Lift banana leaf off top of casserole. Cut into portions and lift out with a wide spatula or use a large spoon to scoop to bottom of casserole. Add sour cream, salt, and extra chili sauce to taste.
- Note: Nutritional analysis is per serving.
Nutrition Facts : Calories 623 calories, CarbohydrateContent 86 g, CholesterolContent 126 mg, FatContent 14 g, FiberContent 6.5 g, ProteinContent 44 g, SaturatedFatContent 2.4 g, SodiumContent 2351 mg
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