Hello friends,
Finally there was some time to read a four pound (I weighed it) book that I received for Christmas from our oldest son Charles. When you are used to reading books on I-pads it become a real challenge to lift a four pounds book. The book was All About Roasting by Molly Stevens. Molly was an English major, and wrote like one, with very well constructed sentences. There was a lot of repetition, which was good if your goal was to teach the content of the book. Anyway it was a good and informative read. The recipe for Baked Butterflied Chicken that I developed from information given to me by Charles probably had it genesis from the recipe in this book on page 287. The words Baking and Roasting seem to be interchangeable in most recipe books. Much was learned.
Last night for dinner we had Sous Vide Chicken Cutlets Parmigiana. The result was excellent but following the directions as a challenge. The recipe followed was a mess and needed modification, mostly in form rather than content. . Sorry no pictures, I had the camera but just forgot to use it. The modified recipe follows this blog.
Á bientôt,
Mr Nut
Sous Vide Chicken Cutlets Parmigiana
Original recipe; but inspired by in the book titled Modernist Cooking made easy by Jason Logsdon
revised in blog of 4-21-16
Cutlet Ingredients:
2 chicken cutlets about 1 lb.
Salt and pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dry crushed rosemary
Ingredients for the Marinara Sauce OR just use 1/2 a jar of Ragu Italian (or any style) style Spaghetti sauce.
1 tablespoon olive oil
1/2 teaspoon minced garlic
1/4 yellow onion, diced
1/2 red pepper, diced
1 tablespoon tomato paste
1 14.5 ounce can diced tomatoes,
Ingredients for coating cutlets (use a Pastry Brush)
1/3 cup dried Italian style bread crumbs
1/8 cup grated parmesan or Italian style cheese
1 teaspoon dried parsley flakes
1/4 cup plain yogurt
Ingredients for Pasta
6 ounces wheat based pasta (non wheat tends to breakdown when warmed up in leftovers).
Ingredients for finishing Chicken Cutlets
4 to 8 slices mozzarella cheese (1/4inch thick)
1/2 teaspoon dried basil
2 tablespoons grated parmesan cheese
Dried oregano, (sprinkle on top of the plate before serving
1 tablespoon balsamic vinegar
Directions
(At least 3 to 5 hours before serving)
Sous Vide the Cutlets
- Preheat a water bath to 138 °F in a stock pot
2. On both sides; salt and pepper the chicken then sprinkle with 1/2 teaspoon thyme and 1/2 teaspoon rosemary and 1/2 teaspoon garlic powder.
3. Place in a Ziploc bag with the and seal.
4. Sous Vide the cutlets for 2 to 4 hours
Make the Marinara Sauce (make it now while the chicken is cooking) OR just use 1/2 a jar of Ragu Italian (or any style) style Spaghetti sauce.
- At least 30 minutes before serving Add the 1 tablespoon olive oil to a pot and heat over medium medium-high heat.
2. Cook the 1/2 onion until it begins soften and turn translucent.
3. Add the 1/2 minced garlic and the 1/2 red pepper and cook for 2 to 3 minutes.
4. Add the 1 tablespoon tomato paste and cook while stirring for 2 minutes.
5. Add the the 14.5 ounce can of diced tomatoes including the juices, along with the 1 tablespoon balsamic vinegar and let it simmer for several minutes until thickens.
Coating the cutlets before going under the oven broiler
30 minutes before serving, once the chicken is cooked
- Remove the chicken from the sous vide bag and pat dry.
2. Then combine the 1/2 cup bread crumbs, 1/8 cup grated parmesan cheese, and 1 teaspoon parsley flakes in a pie tin.
3. Using a pastry brush coat the cutlets with plain yogurt.
4. Coat the cutlets with the bread crumb mixture.
5. Preheat a non stick skillet to medium-high heat.
6. Add olive oil to the preheated non stick skillet, enough to cover the bottom of non stick skillet to a depth of about 1/4 inch.
7. Sear the dredged chicken cutlets until the crust becomes golden brown flip and repeat on the other side.
8. Remove the cutlets from the skillet and place them on a jelly roll pan.
Pasta
Cook the 6 ounces of wheat pasta according to the directions on the pasta package
Finishing the cutlets
- Preheat the broiler on the oven.
2. Top each chicken cutlet with the basil and cover with the mozzarella and parmesan cheeses.
3. Broil on the jelly roll pan in the oven until the cheese is browned and bubbly.
4. Remove from the oven and place the chicken on a plate,
5. add the pasta and top it with the marinara sauce.
6. Sprinkle the oregano over everything and serve.
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