Last night were the Emmy Awards and in it's honor, we invited our friends Mark and Sarah to our home. Mark is a writer/director and Sarah is an incredibly talented interior designer. (You can see her work at: www.spi-design.com) I love Sunday dinners! I feel like it's the last cheat of the weekend! So, I decided to make a Italian dinner. It was all inspired by a trip to the Italian Import store; where you can get the best ingredients!
Here was the menu:
Pita round with Quince Paste and Brie.
And (unbelievable) Parmesan Cheese drizzled with Truffle Honey
Broiled Figs and Arugula Salad (see below blog for recipe)
Well…that was the intended menu. I don't know what was going on, but last night taught me that whatever goes wrong in the kitchen you just have to keep going! First, I put too many eggs in my cheesecake mixture and had to start over. Then I forgot the semolina flour at the store, so I couldn't make pasta! And then I forgot the garlic bread in the oven and turned it into charcoal! Aaah! But, I kept it together. I re-made the cheesecake, I had a package of penne and I scrapped the garlic bread. (just more carbs anyway, right?!) Oh well! And, I won the Emmy contest! Meaning I guessed the most winners! (this is shocking because I always lose!) Today I thought I'd give you the recipes for the chicken parmesan and the cheesecake parfait. Apparently for a vegetarian, I make a good chicken parm (who knew?) Now, if you are a vegetarian and working with meat creeps you out, just make eggplant parmesan; it will satisfy any meat eater.
Chicken Parmesan (this is also for eggplant parm, just substitute the word "chicken" for "eggplant" and you are good!)
What you'll need:
3 Chicken Breasts, butterflied and pounded lightly (now if this grosses you out, like me, the wonderful butchers at the grocery stores are more than willing to do this for you : )
2 cups Flour
2 cups Italian Bread Crumbs
1/4 cup Panko Bread Crumbs (these are japanese bread crumbs and are a bit bigger for a little more crunch), optional
1/4 cup Parmesan Cheese, grated
Salt and Pepper
1 ball of fresh Mozzarella
What you'll do:
Make a dredging station. Place a large pan on the stove. Next to it in a row line up the flour on a plate, the eggs, whisked in a bowl, and the bread crumbs mixed with parm and salt and pepper. Turn the pan on medium to medium high heat. Do a couple rounds of olive oil in the pan. Dredge your first piece of chicken in the flour (make sure it's completely covered in all ingredients), then the egg, then the crumbs. Lay it in the pan. Fry until golden color. About 5 minutes on each side (time depends on how thick the pieces are.) When done, place them on a paper towel lined plate and continue with the rest of the chicken. You don't want to over cook the chicken, remember you are going to bake it after this. Fry it just till the inside is white, with a tiny hint of pink. Place some tomato sauce in a 9 X 12 inch baking dish to cover the bottom. Lay the chicken breasts in the pan, not overlapping. Cover with a little more sauce and place a slice of fresh mozzarella on each one. Sprinkle with more parmesan. Bake in a preheated 375 degree oven till the cheese melts and bubbles. You can bake at once or cover, refrigerate up to a day.