I realized a long time ago that I look at recipes a little differently. Any recipe I see or read the first thing I think about is exactly what it consists of. Chicken parmesan is another recipe that I make often and is a good example of my playing with what it consists of. Over the years I have probably made it with 10 different things. Different cheeses, tomato sauces, and different breading.
The first time I had it was in a restaurant, and since I liked it, my mind went to what it was. It is a very simple thing really. Chicken breast, breading, cheese and tomato sauce. Yes the classic recipe specifies exactly what bread crumbs, cheese and tomato sauce. Being the goofball I am for me the classic is just a suggestion. Baking has strict rules that have to be followed, cooking doesn’t. I really like breaking the suggested rules with cooking and that is what I did yesterday.
Rather than italian bread crumbs, I made my own rye bread crumbs and added some spices to it. The cheese I kind of left alone, mozzarella,, but I did add a little finely grated asiago. Rather than using some kind of tomato sauce I decided to use sliced tomato. Did I make classic chicken parmesan, no, made something else but it still had the flavours. Chicken, bread crumbs, cheese and tomato makes it sort of chicken parmesan.
Cooking is just that putting things together to create a taste profile you like. All recipes that you find were created by someone playing with things and getting a good result. Other reason I play with food is that it is just pure fun, and that is a capital FUN.
1 and 1/2 cups rye bread crumbs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
mix everything together in a bowl and set aside
1 egg whisk together with 1 tablespoon water and set aside
3 tablespoons flour in a bowl
2 flattened chicken breasts
salt and pepper to taste
1 tablespoon butter
2 teaspoons olive oil
sliced mozzarella cheese, enough to cover the chicken breasts
slice tomato to cover the breasts
2 tablespoons finely grated asiago cheese
Set up a breading station, flour, egg bread crumbs. Salt and pepper the breasts, bread each chicken breasts packing the bread crumbs in. Refrigerate for at least 1 hour, 2 is better.
Preheat a frying pan with butter and olive oil on medium heat. Add the breaded chicken breasts and cook for about 4 minutes until bottom is golden brown. Turn the breast and cook until golden brown. Remove to a sheet pan, top each breast with 1 tablespoon asiago cheese, then mozzarella and then tomato slices. Pin the tomatoes with toothpicks and bake in a preheated 350 for 15 minutes, remove and serve