March 26

Crown City Cooking | Uncle Matt’s Chicken Parm

Uncle Matt will put your mom’s chicken parm to shame.
As far back as I can remember, my Uncle Matt has always been a king among chefs. He practices simple, easy to do recipes that leave you craving more. Now, for the first time ever, we want to share one of his crown jewels with you: a simple chicken Parmesan recipe that will satisfy the entire family!
Ingredients:

-Four to Six Chicken Cutlets

-Breadcrumbs (I prefer San Giorgio brand)

-Fresh Sliced Mozzarella Cheese

-Three Eggs

-Tomato Sauce (dealer’s choice)

-Salt and Pepper

-Grated Parmesan Cheese

Instructions:
  1. Brine your chicken a minimum of one hour.
  2. Remove chicken from brine using paper towels to dry them off.
  3. Butterfly the chicken and use a meat mallet to pound the chicken until it’s good and flat.
  4. Crack the eggs in a bowl and whisk until the yolks are thoroughly beaten. Add a pinch to two pinches of the grated Parmesan to the egg mix, whisk one final time. In a separate bowl, combine the breadcrumbs with salt and pepper.
  5. Prep your cast iron pan (or any regular pan), this way you can go from dredging directly to cooking.
  6. One by one take your chicken cutlets and dredge them: dipping first in the yolk (allow the excess egg wash to drip back into the bowl before proceeding) and then the breadcrumbs and then place directly in the hot pan. If you flattened your chicken, the cooking process should take between 10 and 15 minutes.
  7. There are two schools of thought when it comes to sauce: you could either cook the sauce in the pan with the chicken or cook it in a separate pot all together. If you choose the former, make sure the chicken has been flipped at least once on both sides. You want the chicken to be near done before adding the sauce to the pan since the sauce won’t need much time to heat up.
  8. Add slices of mozzarella cheese last, allowing a few second for it to melt on top of the chicken before removing it from the pan.

Enjoy!

-CCC

Be sure to follow me on social media:

Instagram and Twitter | @CrownCityCook

MTR the Network | @MTRpodcasts

Category: Blog, Crown City Cook | Comments Off on Crown City Cooking | Uncle Matt’s Chicken Parm
March 14

Crown City Cooking Recipe | Teriyaki Chicken

This Recipe’s Secret is in the Marinade.

One of my favorite things to cook is chicken. While I have a recipe for every poultry fueled occasion, it’s teriyaki I go back to most often. This is a quick and easy recipe you can make at home any time!

Ingredients:

4 to 12 pieces of chicken (dealer’s choice)

Teriyaki sauce

4 to 6 cloves of garlic

Instructions:
  1. Before you do anything… brine your chicken! I don’t know the true science behind it but I’ve watched enough cooking shows to know you brine your chicken (and some sea foods) in a bucket of salted water for an hour at the very least.
  2. After the brine process, remove the chicken from the water and dry with paper towels. Line the chicken in a large baking pan (glass preferred). Set aside.
  3. Chop or dice the cloves of garlic, putting all of the chunks in a bowl.
  4. Add teriyaki sauce to the contents of the bowl and stir. Let the sauce meld for five minutes before pouring all over the chicken.
  5. Wrap the baking pan with saran wrap and refrigerate for three to six hours. For best results, marinate in the fridge for twelve to twenty-four hours.
  6. Set your oven to 350 degrees. Place the chicken on an aluminum foil covered baking sheet before putting in the oven.
  7. Cook for one hour. Your chicken should come out plump and full of flavor.

 

Enjoy!

-CCC

Be sure to follow me on social media:

Instgram and Twitter | @CrownCityCook

MTR the Network | @MTRpodcasts