The Secret Ingredient is always CHEESE!

Parmigiano Reggiano cheese is made by a collective of farmers and producers in Italy. Not all parmesan is Parmesan. The word Parmesan means from Parma, so shouldn’t yours actually come from that area? Parmigiano Reggiano is made in the areas in and around the province of Parma. Look for the pin-dots on the rind to make sure you are getting the real deal.

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We were lucky enough to be given a chance to sample one of the most buttery and tastiest cheeses from our friends at Parmesan.com! Of course my mind went racing what we should prepare… so of course why not create an entire meal around Parmesan?!?

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The first thing I thought of was Parmesan Chicken Milanese and of course adding peppery Arugula to the meal was a must! Since we cook with seasonal ingredients in my household, having squash as a side went perfectly. Just needed to come up with a parm dessert… so, I absolutely had to bring in my Baking & Pastry counterpart into the mix. I definitely did not have to twist her arm when I told her we were creating a Parm Feast! We were in PARM HEAVEN!

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Check out this easy recipe from Food52 to try your hand at this yummy feast!

Parmesan Chicken Milanese with Creamy Parmesan Tossed Arugula
Makes 4 servings

for the parmesan chicken milanese
2 – 2.5 pounds boneless, skinless chicken breast
2 eggs (whisked)
1 cup AP flour
1 – 1.5 cups Italian breadcrumbs
3/4 cup Parmesan (grated)
salt and pepper
cooking spray (olive oil or coconut oil)

creamy Parmesan dressing over arugula
1 bag arugula
1/2 lemon (juice)
2 tablespoons Dijon mustard (stone ground)
2 tablespoons olive oil
1/4 – 1/2 cups Parmesan (grated)
pinch salt

  1. Preheat oven to 425 degrees. Line a baking sheet with foil, and put a wire rack on top.
  2. Take the chicken out about 30 minutes in advance to bring to room temp. Carefully slice the chicken breast in half horizontally, so that you have two thinner pieces of chicken per breast. Pat dry.
  3. Place one chicken breast in a ziplock bag and pound it with the flat side of a meat pounder until quite thin. Repeat until all pieces of chicken are pounded thin.
  4. Now create your assembly line. Have 1 empty plate, 1 plate with flour, 1 shallow bowl with 2 whisked eggs, 1 plate with Italian breadcrumbs and Parmesan mixed together. Salt and pepper each side of the chicken, and then bring the pieces of chicken through the assembly line, one at a time. Coat completely in flour, shake off excess. Dip in egg, completely coat. Pat in breadcrumb mixture and then move to the wire rack.
  5. Once all chicken is coated, spray both sides of the chicken with cooking spray. Pop into the oven for 15 minutes, on the middle rack. After 15 minutes, turn on the broiler and let one side broil for 3 minutes, flip and let the other side broil for 3 minutes (keep it on the middle rack to broil). This will get the crust nice and golden. Just pay close attention. You really, really don’t want to burn this one.
  6. As the chicken is finishing up in the oven, whisk together the vinaigrette. Mix lemon juice, Dijon, olive oil, Parmesan and salt together. Pour over a bowl of arugula and toss to coat.
  7. Serve 1 or 2 pieces of chicken with a healthy heap of that yummy salad on top. Do yourself a favor and pour a delicious glass of wine to go with it.

If you’d like more great Parmesan recipes, check out Parmesan.com!

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HAVE FUN WITH PARMIGIANO REGGIANO AT EVERY MEAL!

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