Chicken Parmesan

Chicken Parmesan is a Felice favorite and I am surprised I had not tried to make this before. This was a fun process from start to finish. Also, pounding out meat is really good for getting aggression out. 

       

Ingredients

2 pounds boneless, skinless chicken thighs (could use turkey or pork cutlets too)

½ cup all-purpose flour

3 large eggs

2 to 3 cups panko bread crumbs, as needed

Kosher salt, as needed

Black pepper, as needed

Olive oil, for frying

5 cups Tomato Sauce

1 cup finely grated Parmesan, preferably Parmigiano-Reggiano

½ pound shredded mozzarella

Directions

Heat oven to 400 degrees. Place chicken thighs between two pieces of parchment or plastic wrap or sandwich nag. Using a kitchen mallet or small sauce pan (like I used), pound meat to even 1/4-inch-thick slices.

Place flour, eggs and panko into three wide, shallow plates or bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.

Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry chicken in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place chicken over the Parmesan and top with the mozzarella. Top with remaining sauce, sprinkle with another third of the Parmesan.

Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 30 minutes. Let cool a few minutes before serving.

Enjoy with a salad, side of pasta, or in a sandwich. Makes some delicious leftovers too!

Sinigang

Sinigang is one of my favorite Filipino comfort foods. It is a sour, sometimes spicy, soup with vegetables and meat or fish or shrimp. Traditionally, the soup is tamarind-based, and that is what gives it its distinct sour flavor. However, there are other ways to develop the sour flavor using calamansi, unripe mango, or guava. I have not tried these methods yet but I plan on experimenting soon. I currently use the powered soup mix but I know I should try to use more organic ingredients.

As far as how I like to make this dish, my favorite meats or fish to use are: pork (butt/shoulder cut or spare ribs), salmon, milkfish (bangus), or shrimp. I usually end up using the pork butt/shoulder – it’s the same cut of meat from the shoulder of the animal but both names are used – because it is the most affordable. I add a TON of vegetables because I love vegetables. In addition to the vegetables photographed, I also often add in kangkong (water spinach), eggplant, daikon radish, gabi (taro root), and chili peppers (siling labuyo) to spice up the dish. Also if you choose, you can leave out the meat and this dish would be a great vegetarian option too.

I have found that most of these ingredients are now easily available at any local grocery store in the Asian aisle but they do not stock a lot of the products. So, my suggestion would be to hit up a local Asian market. In the Sacramento area, check out Koreana Plaza in Rancho Cordova or Seafood City in South Sacramento. Both are huge Asian marketplaces that have some of the best stuff and typically aren’t too expensive.

Sinigang na Baboy (Pork Sinigang)

2 pounds Pork Shoulder/Butt

2 Tomatoes, diced

1 medium onion, diced

3 bunches baby bok choy, leaves separated

1 bunch yard long beans (sitaw), cut in 2 inch length

2 packets Knorr Sinigang mix (yes, I use 2!)

Directions:

Pressure cook pork for 40 minutes until tender

Stew pork, tomatoes, and onions on medium high heat, 10 minutes. Add Sinigang mix and bring to boil. Add in bok choy & long beans and simmer for about 15 minutes

Serve with freshly cooked rice and enjoy!

 

Let me know what you think!

- F