This recipe is an adaptation of a dish our friend Dina came up with
Now when I say adaptation I mean it
My wife wrote this recipe down years ago and when I came across it there wasn’t a ton of information or measurements
So we had to work things out as we went
As the great Emeril Lagasse says “This isn’t rocket science!”
At the end of the day, this came out delicious and I think Dina would agree!
We are starting with 4 boneless skinless chicken breasts, around 3 pounds
Trim and remove any excess fat from the chicken
Then we are going to filet them in half and cover them in cling wrap. Lightly tenderize both sides with a meat mallet
The cling wrap will keep the raw juices and meat particles from flying around your kitchen
Next, we will need 1 cup of flour, 1/2 cup of grated Romano or Parmesan cheese, 1 teaspoon each of kosher salt and ground black pepper
Mix all of these ingredients together
Next, we will need 3 eggs and 1/4 cup of milk
Add the eggs and milk to a bowl and whisk together
Preheat your oven to 350 F
Add 2 tablespoons of butter and 2 tablespoons of olive oil to a large oven proof pan over medium heat
We like to use a large sheet pan as a dredging station
Dip the chicken in the eggs, then the flour making sure to coat both sides
Shake any excess flour off and set aside
I only do the amount I can fit in the pan at a time
I don’t like the chicken to sit too long coated in the flour as it gets kind of gummy
Once the butter is melted and the oil is hot, add a few cutlets to the pan
Be sure not to overcrowd them
Cook for 2-3 minutes then flip and cook 2-3 minutes more
These will cook more in the oven
Remove these to a rack to allow the excess oil to drip off
Sprinkle with some kosher salt
Repeat until all of the cutlets are browned
Next up, we will need 1 cup of heavy cream, 1/2 cup of milk, 1 cup of grated Parmesan cheese, 1 large sprig of fresh rosemary and 2 tablespoons of butter
Remove the rosemary leaves from the stem
Discard the stem and chop up the leaves
Add the butter and rosemary to the pan
Scrape up the browned bits from the bottom as the butter melts
Whisk in the heavy cream, milk and Parmesan cheese until incorporated
Nestle the chicken into the sauce and place into the oven
Cook for 30 minutes or until the sauce thickens and you can easily pierce the chicken with a knife
Remove from the oven and allow the dish to rest a few minutes
Sprinkle with a little fresh parsley and crushed red pepper flakes
Enjoy!!!
Rosemary & Parmesan Chicken
Ingredients
3 pounds of boneless, skinless chicken breasts
1 cup of flour
1/2 cup of grated Romano or Parmesan cheese
1 teaspoon each of kosher salt and ground black pepper
3 eggs
1/4 cup of milk
2 tablespoons of butter
2 tablespoons of olive oil
For the sauce
1 cup of heavy cream
1/2 cup of milk
1 cup of grated Parmesan cheese
2 tablespoons of butter
1 large sprig of fresh rosemary
Directions
Trim and remove any excess fat from 3 pounds of boneless, skinless chicken breasts. Filet them in half and cover them in cling wrap and lightly tenderize both sides with a meat mallet
In a pie plate, combine 1 cup of flour, 1/2 cup of grated Romano or Parmesan cheese, 1 teaspoon each of kosher salt and ground black pepper
In a bowl, whisk together 3 eggs and 1/4 cup of milk. Preheat your oven to 350 F. Add 2 tablespoons of butter and 2 tablespoons of olive oil to a large oven proof pan over medium heat
Dip the chicken in the eggs, then the flour making sure to coat both sides. Shake any excess flour off and set aside. Dredge only what will fit in the pan at a time
Once the butter is melted and the oil is hot, add a few cutlets to the pan. Do not overcrowd them. Cook for 2-3 minutes then flip and cook 2-3 minutes more. These will cook more in the oven. Remove these to a rack to allow the excess oil to drip off. Sprinkle with some kosher salt. Repeat until all the cutlets are browned
For the sauce
Remove the leaves off of 1 large fresh sprig of rosemary. Discard the stem and chop up the leaves. Add the rosemary to the pan along with 2 tablespoons of butter. Scrape up the browned bits from the bottom as the butter melts
Whisk in 1 cup of heavy cream, 1/2 cup of milk and 1 cup of grated parmesan cheese until incorporated. Nestle the chicken into the sauce and place into the oven. Cook for 30 minutes or until the sauce thickens and you can easily pierce the chicken with a knife
Remove from the oven and allow the dish to rest a few minutes. Sprinkle with a little fresh parsley and crushed red pepper flakes
Architec Gripperwood Cutting Board
OXO Good Grips Meat Tenderizer
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Pyrex Bakeware Scalloped Pie Plate
Cooks Multi-Ply Clad Stainless Steel Tagine
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