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Parmesan Panko Crusted Chicken with Arugula Walnut Pesto and Sweet Potato Wedges

Parmesan is one of those few ingredients that I believe can take many plates, and your taste buds, to an entirely different level. This dish’s extremely traditional style of breading meat dates back to many of your grandmother’s and great grandmother’s ways of cooking. Instead of using flour in the dredging process, substitute in cheap, powdered parmesan for a recipe your guests will be begging for.

Servings: 1

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients:

For the Chicken:

  • 2 Thin Sliced Chicken Breast Fillets
  • 1/4 Cup Powdered Parmesan
  • 2 eggs
    • 1 Tsp Half & Half
  • 1/2 Cup Panko
  • 1/4 Cup Grapeseed Oil

For the Wedges:

  • 1 Sweet Potato
  • 2 Tsp. Olive Oil
  • 1 Tsp. Butter
  • Salt & Pepper to taste

 

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Instructions:

For the Chicken:

  1. On two separate plates pour out the powdered parmesan, and panko.
  2. Beat the two eggs with the half & half into a bowl.
  3. Dredge the chicken in this order: parmesan, egg, and panko.
  4. Once breaded set aside until you’re ready to fry.
  5. In a shallow pan, heat the Grapeseed Oil and fry each side of the chicken until golden brown and crispy. Each side should cook for about 3-5 minutes. The purpose of buying the thinly sliced breast fillets is to allow for quicker cooking. If you can’t find thinly sliced- be sure to double-check the doneness of the chicken before serving- if need be finish in the oven so that you don’t need to fry it for so long.
  6. Once ready, spoon a dollup of Arugula Walnut Pesto on top of the Chicken and enjoy.

For the Wedges:

  1. Pre-heat the oven to 425°F
  2. Slice Sweet Potato into 1/4-inch thick wedges.
  3. In a oven safe pan(with a fitted lid) fan the wedges out, drizzle the Olive Oil, spoon the Butter, and season generously.
  4. Cover with lid, and place on middle rack in oven.
  5. Roast for 30 minutes covered. Using tongs, be sure to rotate wedges every 10 minutes. Uncover and continue cooking for another 10-15 minutes until wedges are browned and crispy.
  6. Bon Appetite!

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