Equipment:
– 2 platters for dredging the chicken
– Large saute pan for sauce
– Large saute pan for the chicken
Recipe: Bangin A** Chicken French
Yield: 2-3 servings
Prep cook time: 30-45 minutes
Ingredients for the chicken:
– TT salt
– TT black pepper
– 1 large chicken breast halved and pounded thin
– 2 cups flour
– 6 eggs, beaten
– 1 cup grated parmesan
Method:
1. Season the cutlets with salt and pepper, then add them to the flour.
2. Dredge the chicken in the flour until it’s all coated.
3. Mix the parmesan into the eggs then add the coated chicken to the egg wash.
4. Preheat the saute pan to medium-high heat and add enough oil to coat the pan about ¼ of an inch deep.
5. Test the oil with a little bit of flour, once there is a bubble, you’re good to go!
6. Add the chicken to the oil and cook for about 3-4 minutes on both sides.
7. Remove the chicken from the pan and let it rest on some paper towels.
Ingredients for the French sauce:
– 3 TBSP unsalted butter
– 2 shallots, sliced thin
– 3 cloves of garlic, sliced thin
– 2 TBSP olives, sliced
– ¼ cup white wine
– 3 TBSP lemons
– 2-3 cups warm chicken stock
– 3 TBSP all-purpose flour
– ½ bunch flat-leaf parsley picked and washed
– 1 lemon, zested and cheeked
Method:
1. Place a large saute to medium heat and add the butter.
2. Once foamy, add the garlic, shallots, and a pinch of salt.
3. Once the veg is translucent, add the flour.
4. Cook the flour while stirring for about 2-3 minutes (this is the roux).
5. Make a well in the middle of the pan and add the white wine – reduce by half.
6. Add the chicken stock and whisk until there are no lumps, cook for about 5-8 minutes.
7. Season with salt and pepper, remove from the heat.
8. Add in the olives, chopped parsley (“charsley”), lemon juice, and zest.
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TEAM:
Director: Mateo Marquez @mateo_marq
Animation: Carlos Valencia
Talent/Chef: Matt Migliore
Producer: Daniela Marquez