For their January issue, Food and Wine focused on the top food trends for 2011 with complementary recipes per month such as gourmet ice-pops in July and and DIY sodas in August. One trend is the General Store Redux which is a good old fashioned general store with a locavore focus. A recipe featured from one of these new types of stores, Seattle’s Take 5 Urban Market, was the Chicken Parmesan with Pepperoni. I followed this to a “T” and I said to David after we were done eating that it’s the easiest and best chicken parm crust I can recall making in quite some time. The crust is PERFECT and the chicken was still moist and delicious. We loved the sauce, pepperoni and cheese on top and I served this with their superfast salad idea which is simply mixing roasted bell peppers (I used jarred) with fresh basil and toasted pinenuts and then dressed with red wine or we used white balsamic (David’s idea!) vinegar and olive oil, plus a little salt and pepper.
Chicken Parmesan with Pepperoni (Photo by Quentin Bacon)
I cut the chicken breasts in half and baked off two halves in the oven without any cheese, sauce or pepperoni. For some schuper sandwiches today I brolied the leftover breaded chicken halves, cheese, sauce and pepperoni until the cheese was bubbly and melted on whole wheat rolls.
There was one point of confusion as I made the dish. Check out the recipe picture and then read the instructions for cooking the chicken. Doesn’t it look like they plated it backwards from the instructions? I followed the recipe instead of how the picture looks i.e. chicken, with pepperoni, then sauce then the cheese but hey, if you want it to look like the beauty shot for your guests I think it would still turn out delicious no matter how you stack it! Tonight is the Slow Cooker Puerto Rican Chicken with Green Sauce, I can’t wait to try it lambs. UPDATE I made the Puerto Rican chicken last night and let me tell you, you can pass this one up – meh.
Chicken Parmesan with Pepperoni
Food and Wine magazine, January 2011
2 large eggs
1/4 cup milk
1/2 cup all-purpose flour
2 cups panko (Japanese bread crumbs), finely crushed in a food processor
Four 8-ounce skinless, boneless chicken breast halves, pounded 3/4 inch thick
Salt and freshly ground pepper
3/4 cup canola oil
1 1/2 cups tomato sauce
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 cup shredded mozzarella
2 ounces sliced pepperoni
2 tablespoons chopped flat-leaf parsley
1. Preheat the oven to 450°. In a pie plate, beat the eggs with the milk. Spread the flour and panko in 2 separate pie plates. Season the chicken all over with salt and pepper and dust in the flour. Dip the chicken in the egg mixture and then in the panko; press to help the crumbs adhere.
2. In a large skillet, heat the oil until shimmering. Add the chicken and fry over moderately high heat, turning once, until cooked through, about 7 minutes. Drain the chicken on paper towels, then transfer to a rimmed baking sheet. Top the chicken with the tomato sauce, Parmigiano, mozzarella and pepperoni.
3. Bake the chicken for about 15 minutes, until the cheese is melted and bubbling. Transfer the chicken to plates, sprinkle with the parsley and serve.