Yay! Let this be my first post for my brand new food blog. For my first recipe, I decided to share with you my version of Chicken Parmagiana. I love this dish. It's perfect for people who are on a low carb diet (like me), so I cook this every chance I get.
Yield: 2-3 Pax
3 pcs. Chicken Breast Fillets
1 pc. lemon
2 Tbp Mirin
8 Tbp Olive Oil (for pan frying)
1/8 cup grated Parmesan Cheese
3/4 cup Marby's Bread Crumbs
Fresh Ground Pepper (Pepper Mills work best)
1 small pack of Baby Arugula
1 large salad tomato
1 small red onion
1. Prepare your chicken. Even though the pack looks clean, it doesn't mean it is.
If it's frozen, run the pack under tap water until you are able to "peel" away 3 pieces. Remember, if you defrost the whole pack, you have to use all of it.
I like using Magnolia over Bounty Fresh but there wasn't any available.
2. In a small bowl, season your chicken fillets with salt and pepper and squeeze a whole lemon to give it a good zing.
3. Whisk 2 whole eggs together. No need to make it fluffy as you would with an omelet, as long as the egg white and the yolk are well infused then you are good to go.
On a big plate, place 3/4 cup of all purpose flour and set aside.
4. On a separate plate, place the bread crumbs. I like using Marby's bread crumbs. It gives the coating a slight sweet taste and the batter isn't too thick. I don't like thick coating, but if you want the extra crunch, you can use those Japanese bread crumbs.
5. Add the 1/8 cup of grated parmesan cheese to the bread crumbs.
6. Add a palm full of dried basil.
7. Add a palm full of dried thyme.
8. A pinch of dried rosemary. I only use a pinch because rosemary's aroma is pretty strong so you only need a pinch.
9. I love Oregano. I think this is the key ingredient to making Italian dish smell so... Italian. Hahaha!
This is why I use fresh ones. Make sure that the leaves are not damp, because grinding damp leaves will only make a big mush.
10. One piece at a time, coat a fillet in all purpose flour first, then dip in egg, and then coat with the bread crumbs mixture.
11. Heat 8 tablespoons of olive oil. I cook the chicken in low heat so that the batter doesn't burn right away and leaves the chicken uncooked. By pan frying in low heat, you get to cook the chicken through and through, and the batter will have a nice golden brown coating.
12. In a chopper, place the onion and salad tomato and grind them together until they have a light texture, just like salsa.
13. I like using mirin because sugar gives a grainy texture in the salsa and that isn't always pleasant. Mirin also is not also THAT sweet. It's more a little sour than it is sweet so it brings out the flavor of the tomatoes.
14. Wash your arugula leaves well and put it in a salad spinner to rid of the water. Remember to wash well because you will be eating this raw.
15. On a serving plate, top your fillets with the arugula. Then top that with your salsa. Make sure that you serve immediately because the greens and the salsa will absorb all the heat of the chicken very fast.