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Ingredient
Chicken Parmesan + Spaghetti
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Chef :
Daniel LimChicken Parmesan + Spaghetti
I dislike my chicken parmesan to be served on top of a pool of tomato sauce; the chicken will be soggy and loses it's crunch. Remember, less is always more. I am using the same tomato sauce from my previous grilled pizza recipe. I still have some leftover. Why not make a pasta dish outta it? As for the chicken parmesan, I am sticking with my "chikin katsu sando" recipe. Sorry, my Italian friends, but I find that the recipe I am using is way superior than the traditional one.
Ingredient
3 Cloves
Garlic Thinly Sliced,
Pinch
Sea Salt,
Pinch
Black Pepper,
1 TSP
Smoked Paprika,
Pinch
Nori Flakes,
Pinch
White Pepper,
1 Handful
Fresh Parsley Coarsely Chopped,
1 Handful
Fresh Basil Chiffonade,
Cooking instructions
* Step 1
Prepare the tomato sauce.
* Step 2
As soon as the garlic starts to brown, remove from heat and transfer into a large bowl.
* Step 3
Prepare the chicken parmesan.
* Step 4
Dredge the chicken with flour.
* Step 5
Add in the chicken.
* Step 6
In a shallow bowl, add cornflakes, panko, togarashi, nori, salt and pepper.
* Step 7
Dredge the chicken onto the cornflakes mixture.
* Step 8
Using a pair of tongs, gently drop the chicken into the oil away from you.
* Step 9
Top each chicken with mozzarella and parmigiano reggiano.
* Step 10
To plate.
* Step 11
Season with sea salt until it tastes like the ocean.
* Step 12
Adjust the amount of tomato sauce to your preference.
* Step 13
Toss to combine well and until the pasta is fully coated with the sauce.
* Step 14
Garnish with more basil and parmigiano.
Note: if there is a photo you can click to enlarge it
Tag
Alce Nero's Organic Extra Virgin Olive Oil,
garlic, thinly sliced
Alce Nero's Organic Tomato Sauce Napoletana,
sea salt
Black pepper
skinless boneless chicken breast
Egg Light Beaten,
smoked paprika
Nori Flakes,
white pepper
Alce Nero's Organic Durum Wheat Spaghetti,
Fresh Parsley Coarsely Chopped,
Fresh Basil (chiffonade)
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