PARMESAN CHICKEN
6 boneless breasts, pounded 1/4 inch thick
1 cup flour
1 tsp salt
1/2 tsp pepper
2 eggs, whipped
1 1/4 cup seasoned panko breadcrumbs
1/2 cup grated Parmesan cheese
butter & EVOO
Combine flour S & P on plate. Combine breadcrumbs and Parmesan on another plate. Whisk eggs in bowl. PAY ATTN TO THIS ORDER!! I thought it was weird at first but I think it was the secret. 1) Dredge chicken in flour mixture. 2) Dip both sides of chicken in eggs 3) Dredge chicken in breadcrumb mixture. Pan fry in EVOO & Butter for @ 3 minutes per side.
SPRING GREEN RISOTTO
1 1/2 TBSP EVOO
1 1/2 TBSP butter
3 cups chopped leeks, white & green parts (2 leeks)
1 cup chopped fennel
1 1/2 cup Arborio rice
2/3 cup white wine
4-5 cups chicken broth
1 lb asparagus, sliced in 1.5 inch pieces
1 1/2 cup frozen defrosted peas
1 TBSP grated lemon peel (2 lemons)
2 TBSP fresh squeezed lemon juice
1/3 cup Italian mascarpone cheese
1/2 cup grated Italian Parmesan
3 tbsp. fresh chives
Heat butter & EVOO and sauté fennel and leeks @ 5-7 minutes in medium to large saucepan. Add rice and stir to coat in butter. Add wine and simmer until liquid is dissolved. Add chicken broth 1 cup at a time and frequently stirring, waiting for all to be absorbed before adding more. takes around 25-30 minutes before done with all 4 cups. Meanwhile blanch asparagus and peas 4-5 minutes and put in a ice bath. When risotto has been cooking around 15 minutes add in lemon zest, 2 tsp salt & 1 tsp pepper along with peas and asparagus to further their cooking. Continue adding stock until rice is soft and tender. Blend lemon juice, mascarpone and Parmesan cheese with chives and fold into risotto. You are good to go! You wont be disappointed!
