Chicken Parmesan

Parmesan-crusted chicken breast served with roasted garlic mashed potatoes, julienne vegetables, herb pan sauce. Whew that’s a long title, but quite self explanatory, this is delicious summer dish, packed with flavour and quite easy to make once you have your mise en place done.  Hope you try this one, enjoy!
Image courtesy Getty Image

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Cook time: 30 Minutes  / Difficulty: Easy / Serves: Four

INGREDIENTS

PROCEDURE

1-kg Chicken breasts, 8 halves 100-g Flour 1-tbsp. Garlic powder Salt and pepper 2 Eggs beaten 50-g Parmesan cheese, grated 30-ml Milk Dash of Worcestershire sauce Olive oil for cooking Lime wedges Roasted Garlic Mash: 500-g Potatoes, boiled 2-tbsp. Cream 1-tbsp. Butter 4 Garlic cloves, large Julienne veggies: 1 Carrot 1 Zucchini 1 Cucumber 1 Parsnip 1 Red bell pepper 1 Yellow bell pepper 1-tsp. Garlic, minced 1/2-tsp. Thyme, dried

1. Boil, skin and mash the potatoes in a large bowl, add cream and butter, mix well to make a smooth mash. 2. In a sauté pan pour a tablespoon of oil, add the 4 cloves of garlic with the skin on and fry until light brown and soft, do not burn the garlic. Once softened, remove from the pan, take off the skin and mash to a paste, add it to the mash potatoes and mix well. 3. Julienne all the veggies and place in a bowl with ice water to keep fresh. The thumb rule is make sure all the veggies are the same size and quantity. 4. Lightly flatten the chicken breasts with a mallet, especially the thicker part, so they’re all the same thickness, keep aside. 5. In a bowl, mix the flour, garlic powder, salt and pepper, keep aside. 6. Beat the eggs in a bowl, add milk, Worcestershire sauce and grated parmesan cheese, keep aside. 7. Add oil to the sauté pan, heat, now coat the chicken breast in flour first, dust off excess then dredge in the parmesan egg mix, place in the pan to fry. Do this at a medium heat and keep turning every minute to get even browning on all sides. Once done, in about 8-10 minutes place on kitchen towel to remove excess oil. 8. Once all the chicken is cooked, add the minced garlic and thyme to the same sauté pan, pour little oil if needed, turn up the heat, add the julienned veggies and stir fry for a minute, season with salt and pepper, remove immediately to plate up. 9. Serve the mash in the side of the plate, a portion of veggies in the centre and two chicken breasts on top of the veggies, garnish with a lime wedge.