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Pork & Chicken
Parmesan Chicken
Serves: 4-6
4-6 boneless, skinless chicken breasts
8 oz all-purpose our
4¾ grams kosher salt
2 grams freshly ground black pepper
2 extra-large eggs
15 ml water
10 oz seasoned dry bread crumbs
4 oz freshly grated parmesan, plus
extra for garnish
½ oz unsalted butter
½ oz olive oil
Salad greens, washed and spun dry
Directions:
1. Using mallet or rolling pin, pound
chicken breasts until they are ¼-inch
thick and set aside.
2. Combine our, salt, and pepper
on dinner plate.
3. Beat eggs with water and transfer to
second dinner plate.
4. Combine bread crumbs with
parmesan on third plate.
5. Coat chicken breasts with our
mixture, then dredge in egg mixture,
then coat in bread crumb mixture.
6. Heat butter and olive oil in large
sauté pan on Medium-Low (80°C).
7. Add 2-3 chicken breasts and cook
for 2-3 minutes per side.
8. Repeat step 7 with remaining
chicken breasts, adding more butter
and oil if necessary.
9. Top each chicken breast with
parmesan cheese and serve with
salad greens.
Tip: Toss the salad greens in 2 oz
freshly squeezed lemon juice,
4 oz olive oil, 4 oz kosher salt
and 60 grams black pepper.
Fried Chicken PIC Style
Serves: 1-2
1/3 kilogram bone-in chicken pieces
(breasts, thighs, and drumsticks)
16/24 oz all-purpose our
14 grams poultry seasoning or paprika
14 grams dried basil or marjoram
5 grams garlic powder
5 grams onion powder
5 grams salt
5 grams black or white pepper
56 oz canola or vegetable oil
Directions:
1. Combine our and all spices in
4-liter plastic container. Shake to
evenly mix ingredients.
2. Add canola or vegetable oil to
medium stock pot.
3. Heat over Medium-High (190°C)
for 12-15 minutes, until oil
reaches 180˚C.
4. Add chicken pieces to seasoned
our, shaking plastic container each
time to coat.
5. Cook chicken 10-12 minutes
per side.
6. Cook chicken until internal
temperature reaches 74-80˚C.
Tip: Be careful not to overcrowd pan.
If necessary, cook in two
or three batches.
• This recipe can be altered to fry
2 kilograms of chicken. To do so,
double the dry seasoning and
increase our to 24 oz.
• Ideal oil temperature for chicken is
180˚C and should be checked with
a digital thermometer.
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