Hi everybody, how are you doing? This is John McCormack here at the Trois Estate Fredericksburg, Texas. Now, I’m going to show you how to prepare the chicken for a chicken parmesan dish.
What I have here is a nice seven to nine ounce chicken breast, nice and dried. I’ve got an egg wash here that I’m going ahead to beat two eggs together. What we’re going to do is place it in the egg wash. We’re going to give it a good coating and we’re going to wipe the excess off. After we do that, we’re going to put in our breadcrumbs. Our breadcrumbs here are the ones that we prepared earlier with a little parmesan and parsley and a nice dale baguette. Set it aside on the side here in our parchment paper and let it sit while we prepare the sauté pan with the oil.
Now that we’ve prepared our chicken just come over here to the sauté section, we’re going to put our pan down, remember earlier like I told you, you’ve met the procedure techniques is to get a good nice hot pan. Get your pan hot, add our olive oil just enough to sauté. We’re not frying. When you sauté, you just want to put enough oil down to coat the bottom of the pan. Let it come up, the temperature, we’re going to cook this two chicken parmesans right here that I’ve already breaded. Remember safety tip, when you’re adding the hot oil, always lay away from it. Lay the presentation side down first, in this case, it really doesn’t matter because it’s going to be coated. But that’s a good tip when you’re frying a fish or anything else that you want to mark.
Now, as you got your chicken in your sauté pan, you want a good temperature on it, you don’t want to burn it, you don’t want to brown, you don’t want to make the crust a little bitter by over browning it. So you want a good temperature, watch out, watch it, look at it, check it, look at the bottom layer. We’re going to turn it over and here’s what you want, a nice golden brown on both sides. Let it give a good head start, do the other side just as well.
Now when you have a chicken breast that’s this thick, you probably could finish it on the stove top. If not a little thicker, you want to go ahead as not to overcook your breadcrumbs on the outside, you want to go ahead and finish it in the oven at a good 450 for good four to six minutes. It’s probably been about a good four and a half minutes, that should be fine with these size breast. Oh yeah, keep them nice really good golden brown flavors on the golden brown color and it’s going to have a nice flavor.
So what do we want to do after we pull it out, let’s go ahead and just set and let it rest a minute just for a few seconds. Because also, you are cooking in a frying type of method, which is a method of cooking that uses concentration. And what it did by putting the egg wash on it and dropping it in the oil, it did seal it, it sealed all its juices in a little pocket and then all of the juices do concentrate to almost at the center of the breast. Just like we need to let it rest a little bit so you’re chicken won’t be dry and you won’t lose the other great juices that are inside.
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