Fancy Chicken Parm

Your new “go-to” recipe when you want to impress. Get results that “wow”, even if you can’t cook.
Chicken Parm
4 to 6 boneless, skinless chicken breasts
1 c. all-purpose flour
1 t. kosher salt
1/2 t. freshly ground black pepper
2 extra-large eggs
1 1/4 c. seasoned dry bread crumbs
1/2 c. freshly shaved Parmesan
Unsalted butter
Good olive oil or Grape Seed oil

Pound the chicken breasts until they are 1/4-inch thick. 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. On a third plate, the bread crumbs. 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.
Heat about 3-4 tablespoons of grape seed oil in a large sauté 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 oil if needed and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with shaved Parmesan.

Lemon Vinaigrette
Mixed Baby greens or Arugula for 6, washed and spun dry
1/4 c. freshly squeezed lemon juice (2 lemons)
1 garlic clove finely chopped or pressed (use less if desired)
1/4 c. grape seed oil
2 T good olive oil
1 t. sugar
1/2 t. kosher salt
1/4 t. freshly ground black pepper

In a small bowl, whisk together the lemon juice, oil, sugar, garlic, salt, and pepper. Toss with Arugula or mixed baby greens.
Roasted Sweet Yam Puree
4 Yams peeled and large diced
4 Tablespoons Butter
1 T brown Sugar
½ T salt

Pre heat the oven to 375 degrees. Place yams, skin on, on a baking sheet lined with foil or parchment paper and roast for 1 hr. turn oven off and leave them in there to cool for another 30 minutes and they will continue to cook and soften more. Then peel the skins off and place the yams, butter, brown sugar and salt and whip using a hand mixer or an immersion blender for a smoother consistency. Then season to taste.

I am a Private Chef, caterer and teacher. Every month I hold a cooking Club that anyone can join or host their own class. You can invite your friends over to your home for a fun cooking class and I will bring everything to you and do the rest. First we will start with an appetizer then a main entree and then dessert. It’s a progressive meal with lots of hands on training and instruction. You can follow along with the recipes or participate in cooking with me. I post the Menus and dates of classes monthly on my Facebook page Or you can email me for more information.

Add comment