Chicken Parmigiana Light | Here I'm cooking one of my all-time favorites - Chicken Parmigiana Light - a version of the famous Chicken Parmigiana made with chicken thighs topped... | By Lidia Bastianich | Polo a la parmigiana. Chicken parmigiana. Everybody loves chicken parmigiana but this one is a little different my way a little lighter and I use chicken thighs. I like chicken thighs. They stay moisture when you cook them whether it's in the parmigiana whatever. I'm going to just stretch them out a little bit and what I will do is it's always good so it doesn't run all over the flat part of the mallet kind of just stretching it out. And you know the chicken thighs sometimes they're not all the same shape as you would a chicken breast. But that's okay. Good. So the chicken is ready now. So the next thing is to bread them. The way to start is first you do the flour. Then you do the eggs. Eggs with a little bit of salt and you whisk them well okay that's that and then there is the bread let's start with the let's do two at the time because once you get your fingers in the egg mixture and then in the bread you're going to get your fingers spreaded and then you won't be able to work so notice I am pulling it up with the fork draining excess. You're just laying it flat right in here. I'm going to do the same with this one. And Lay it right in here. Turn it in the bread with that. Let's repeat this. Okay. So, while I'm doing this, I want the oil to heat up and I'm going to use vegetable oil to fry. I always tell you vegetable oil reaches a high temperature and it's good for frying. So, now we can begin and I'm pressing in with my fingers like this so the bread really adheres to the parmigiana So this is a nice size parmigiana. You know, you say parmigiana. Parma is a city in Italy and if you go to parma, you will never get a parmigiana at least not like this. This is more of an Italian American recipe shall we say. In parma, they do cook with cheese but usually what they do their meat, they're sauteed in the pan or kind of cook it lightly and with the sauce and then on top of that, they sprinkle their their cheese and then they put it in the oven just a minute to get nice and crispy. So their rendition of parmigiana is quite different. Let me just get the bread in there nicely. Now we can test it. Okay. And the meat will tighten up a little bit. Uh do not overcrowd it but you know, move it around a little bit so that it settles in that everything has its space. Let's clean it all up. A little bit of water with some bleach in it. Let's check on the chicken. So, when do you know that the chicken is done? Here pretty much you have to cook the chicken thoroughly because then it stays in the oven. It kind of finishes up but you don't want to leave it a raw chicken to go. If it's a little thing, it'll kind of cook into position but you do want to cook it and how do you know when a breaded cutlet or chicken is done. It sort of tensens up a little bit. It's no more pliable if you will. So, that's a good sign. So, if you see like this one, you know, looks like this one is done so let's put it on some of the paper towels to absorb the excess oil this one too also when it's dried it kind of feels a little lighter when it's complete what it is is actually the water inside the meat moving at high temperature cooking the meat on the inside and then evaporating out I think it's it's done now okay so now let me cut just 10 slices of fontina cheese which I'm going to put on top I think that's enough cheese. So I don't put anything on the bottom. You know one would say oh you don't put any sauce? No because another question that you ask me out there is oh how can I keep my parmigiana crisp that is not soggy. Well this is one of the way. If you put a lot of sauce on the bottom and all around it well then that's the end of the crunchiness. So I'm going to do a nice fresh sauce while this is baking but I'm not going to put a lot of sauce here. Actually, I'm not going to put any sauce. We didn't salt it. Let's do just a little bit of salting. To give it freshness, I'm going to use slices of tomato. You get the tomato feeling, the tomato flavor but it's fresh. It's nice, fresh tomatoes. So, you're putting the tomato first just like that you can see 23 slices of tomato on each that's nice and refreshing so then we will put the cheese so the cheese just on top like that so you can see that actually the chicken the parmigiana is going to get even crispier in the oven I didn't put any salt on the tomatoes the cheese is has a nice saltiness but if you use mozzarella which sometimes is not salted most of the time then maybe salt a little bit the tomatoes so to give it that little crust let's put a bit of the grated cheese right on top like that. The cheese will have melted and in the meantime, we'll make the sauce to go with it. Let me put it in the oven. There's certain dishes that just say Italy and there's no two way about it. Take chicken parmigiana. Everybody loves it and you know, connects to Italy. The vegetables, broccoli diape. You know, it was unknown maybe five, six years ago. Now, all of America is eating broccoli dirape with some sausages, bruschetta. That's the new wave, you know, piece of grilled bread. You can put anything on it and it comes very Italian. So today, let's have fun and honor those dishes. So, the parmigiana is in the oven. Uh it's cooking, bubbling, whatever. Let's make a quick sauce. Fresh tomatoes, those nice roma tomatoes you just saw me slice. I cube them, remove all the seeds, use the juice, and let's make the sauce. So, let's slice some garlic and this is a great fresh sauce for you to make especially when the tomatoes are beautiful in the summertime. The Roma tomato or the Samarsano, those media tomatoes are much better for a sauce like this. So, just get a little bit of golden color. Let's put in some salt to that, a little pepperoncino, you know, I like a little zest and you let that cook the tomatoes just break down sort of halfway and you get that kind of taste of fresh raw cooked tomatoes which is really really delicious so let this simmer away Mm. So here we are. The chicken parmigiana is ready. The sauce is ready. Maybe I'll put some fresh basil in the sauce. Just the last minute to give it just a little bit of that fresh basil. The sauce is ready just as it is. But let me show you how I would like to plate it for my guests. So And again not overly sauced. Just like that. I would like also to serve it with a little bit of basil on top. The aroma of the basil is coming right into my nose now. Let me just cut into it a little bit of the tomato from the top. A little bit of the tomato sauce Mm. It's delicious so it's crunchy. Uh you know, breaded. Everybody likes that crunchiness but then, there's the complexity of the Fontina cheese which takes it into another direction and then, the freshness of the tomatoes on top Bonisima. To learn more about Lydia, access to videos, and to get recipes, tips, techniques, and much more. Visit us online@LidiasItaly. com. I
33K views · 455 reactions | Mutton Beliram Recipe | How To Make Gosht Beliram | Meat Beliram | chef Smita Deo | Indulge in a taste of history! Mutton Beliram, a Punjabi delicacy created by Maharaja Ranjit Singh of Patiala’s head cook, will surely delight your taste... | By Get Curried | Muttonbeliram as the name suggest is curated by chef Beliram who was the head cook in the kitchens of Maharaja Ranjit Singh of Patiala. The recipe is quite interesting, unique and very simple to make. So let's quickly get on to with the recipe. So I have a kilo of mutton over here and I have crushed six cloves of garlic and two inches of ginger with ten peppercorns. So I'm going to add that. Five green chillies that are finely chopped. We going to add this to the mutton, one inch of cinnamon stick, eight green cardamoms, one table spoon of red chilli powder, half a teaspoon of turmeric powder, a teaspoon of coriander seed powder, a teaspoon of cumin seed powder, a teaspoon of kasuri methi, three sliced onions and three cups of yogurt. Let's add some salt as well to this and now simply mix all these ingredients together and marinate the mutton with this. So let's this aside for at least 2 hours. So I have already heated a vessel. I am going to add three table spoons of ghee to this. Some coriander seeds. I am going to add a table spoon of whole coriander seeds to this. And now immediately we are going to add the marinated mutton. Just let's sear the meat for three to four minutes on a high flame. To And now what we are going to do is simply reduce the flame to a medium low and we are going to cover this and cook till the meat is done. We'd kept the meat to cook on a medium to low flame for almost an hour and a half. Just let's check if the meat is cooked. What an amazing aroma. And the curry is looking absolutely delicious, lovely thick and as you can see the meat is falling off the bone. So let's switch off the flame and remove this in a serving bowl. Let's garnish this with some ginger juliennes. And very finely chopped fresh coriander. And our Beliram mutton is ready to be served. You can have it with parathas or any bread of your choice. So do try this interesting simple recipe.
2.1K views · 6.6K reactions | Shamu Datshi : Mushroom Chilli Cheese 🫕 🍄 This Bhutanese comfort dish features tender mushrooms, creamy cheese, and just the right kick of spice. Ingredients 300 grams mushroom ( I am using Oyster Mushroom ) 1 Chopped Onion 10 garlic cloves 10 green chillies ( you can use any other variety of chillies) Any variety of regular cheese ( I have used a combination of cheese cubes, cheese slices and local cheese ( soft chhurpi) 1 tsp salt 2 tbsp Oil or Butter 1/4th Cup Water Soak mushrooms in warm water for 2 minutes, then squeeze out the excess. In a pan, cook mushrooms, onion, garlic, chilies, and cheese (I’m using soft churpi), with a bit of salt, oil, and water. Cover and cook for 6-8 minutes. Serve hot with rice for the ultimate cozy meal. Quick, simple, and totally satisfying !! #shamudatshi #emadatshi #mushroomdatshi #mushroomchillirecipe #mushroomcheesechilli #mushroomcheese #cheesecurry #bhutanesefood #viralfood #deepikapadukone #deepikapadukoneviralrecipe | Rinzee Bhutia | Facebook
83K reactions · 509 shares | Aditi Rao Special Half Moon moon moon egg Recipe Recipe credits @aditiraohydari #eggrecipes #aditirao #aditiraohydari #bibbojaan #telangana #andhrafood #spicelover #spicyfood #ellipayakaram #eggmasala #eggfry #tamiltrending #viralvideos #eggcurry #EasyRecipes #tamilrecipes #shakshuka #dinnerrecipes | viyo food | Facebook