Challenge Two for June 2008 was a Parmesan chicken recipe, selected by Megan of My Baking Adventures. At first I had a less than gung ho reaction because I pictured breaded chicken in tomato sauce and cheese. But no, Ina's recipe is lighter and livelier (unusual for her!) and, as soon as I read it, I thought would make a wonderful little sandwich.
My contribution to the challenge is Sandwich de Parmesan Poulet avec Citron Vinaigrette Salade. I don't speak a lick of French, so that's a total affectation.
Away we go!
First, we're going to bread the chicken. I wanted thin, tender strips, so I just used two chicken tenders, and flattened them a bit more. I set up a small plate of flour, bread crumbs seasoned with Penzey's and fresh Parmesan, and a beaten egg. Dip the chicken in flour, then egg, and finally bread crumbs and Parmesan. In the pic below, I've already got my salad greens chopped and dressed, with a bit of extra lemon vinaigrette on the side.
Add the breaded chicken tenders to a pan with a pat of butter and a splash olive oil. Pan fry on each side until golden brown. These cooked very quickly due to the thinness. First one side ...
I had a toasted rosemary baguette ready, and I'd already made the lemon vinaigrette and chopped salad greens. I lightly dressed the greens, put them on the toasted roll, added a chicken Parmesan tender, and then sprinkled the chicken liberally with more vinaigrette. I put the remainder of a small portion in an egg cup.
Voila! A sandwich of Parmesan chicken with lemon dressed salad greens. It was QUITE good and I'm pleased I made it. I changed the original recipe by presenting it as a sandwich instead of an entree, however, the biggest adaptation I made was with the lemon vinaigrette. It's quite a simple recipe really, just olive oil, lemon juice, salt and pepper. When I read it, I thought "well you know, I *just* made Preserved Meyer Lemons (May 2008 issue of Gourmet magazine), which are loaded with salt and olive oil, so I thought why not use some of my newly preserved lemon? The ingredients are spot on.
I poured a splash of olive oil in a small blender cup, added 1/8 of a preserved lemon slice (half of a lemon quarter), the juice of half a lemon, lots of ground pepper, and a tiny smidgen of garlic aoili to emulsify it. No added salt because the preserved lemon was salty. I blended it up and it was just excellent. That salty preserved lemon contrasted nicely with the rich oil and tart lemon juice, and barely any was needed. I'll use that again for sure. Mmm, on fish!
Verdict: Simple and delicious
Skill: Not much of any, really