4.3M views · 7.4K reactions | Everyone who tries this chicken breast asks me to give them the recipe! Ingredients: chicken breast: 1 pc flour: 450 g (16 oz) eggs: 3 pc salt: 3 g (0.1 oz) black pepper: 3 g (0.1 oz) parsley: 30 g (1.1 oz) garlic: 30 g (1.1 oz) parmesan: 50 g (1.8 oz) | Appetizing.tv | Facebook
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128K views · 3.9K reactions | SAN CHOY BOW 🥬🐷 also known as Chinese lettuce wraps, is a quick, easy, and fresh recipe perfect for entertaining.
Stir-fry Sauce - 1 tbsp cornstarch - 2 tbsp water or chicken stock - 1 1/2 tbsp light soy sauce - 2 tbsp oyster sauce - 2 tbsp Chinese cooking wine - 1 tsp sesame oil - 1 tsp white sugar Filling - Vegetable oil, to cook - 2 clove garlic, minced - 1/2 tsp ginger, minced - 300g pork mince - 1/2 onion, finely chopped - 5 baby corn, finely chopped - 1 small carrot, finely chopped - 100g lotus root, finely chopped - 5 shiitake mushrooms, finely chopped To Serve - 10 - 12 lettuce cups - Spring onion, chopped, to serve - Roasted peanuts, chopped, to serve To make the sauce, mix the cornstarch with water or chicken stock in a small bowl until smooth. Stir in the light soy sauce, oyster sauce, Chinese cooking wine, sesame oil, and sugar, then set aside. Heat 2 tablespoons of vegetable oil in a wok over medium-high heat. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant. Add the pork mince and cook for 3 - 5 minutes, stirring frequently, until browned and slightly crisp around the edges. Stir in the chopped onion, baby corn, carrot, lotus root, and shiitake mushrooms, and cook for another 2 minutes, or until the vegetables soften slightly and the pork is cooked through. Pour in the sauce and stir to combine, cooking for 1 - 2 minutes until the mixture thickens and becomes glossy, coating the filling evenly. Transfer the mixture to a serving bowl and allow it to cool slightly. To serve, arrange the lettuce leaves on a platter and spoon some of the filling into each leaf. Garnish with chopped spring onion and roasted peanuts before serving. #SanChoyBow #LettuceCups #PorkMince #LettuceWraps #Chinese #Cooking | Brendan Pang | Facebook
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1.7M views · 15K reactions | 🎄 A festive twist on a classic dessert! Try this indulgent Panettone Tiramisù for your holiday table 🎂☕✨ Panettone Tiramisù Ingredients 2 whole eggs 2... | By Giallozafferano Loves Italy | Facebook
🎄 A festive twist on a classic dessert! Try this indulgent Panettone Tiramisù for your holiday table 🎂☕✨ Panettone Tiramisù Ingredients 2 whole eggs 2... | By Giallozafferano Loves Italy
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2.6M views · 109K reactions | My favorite method for chicken parm✨ Chicken:▪️2 Large Chicken Breasts (~1+1/2 lb.)▪️Kosher Salt & Pepper▪️1/4 Cup Flour▪️1 Large Egg▪️1/4 Cup Panko Breadcrumbs▪️1/4 Cup Italian Breadcrumbs▪️1/4 Cup Grated Parmesan▪️Avocado Oil Spray or Olive Oil Spray▪️ Topping:▪️24 oz. Jar Marinara Sauce▪️2 Cups Shredded Mozzarella▪️Freshly Grated Parmesan, for serving▪️ 1️⃣ Preheat the oven to 425F convection (or 450F regular bake) and line a baking sheet with a wire rack. Spray the wire rack with oil. (If you don't have a wire rack, no worries, just oil the baking sheet.) 2️⃣ Working one at a time, place the chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until it is 1/4-inch thick. Season with salt and pepper on both sides. 3️⃣ Set up your dredging station: Add the flour to a large shallow bowl, beat the egg in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl. 4️⃣ Coat both sides of each chicken breast in flour, then egg (letting excess drip off), then the breadcrumb mixture, pressing the breadcrumbs on with your fingers. Place the chicken on the greased wire rack on the baking sheet. 5️⃣ Spray the top of the chicken cutlets generously with oil and bake for 12-15 mins until internal temp reaches 165F. Option to broil at the end for 1-2 mins to get the top of the cutlets extra golden brown. 6️⃣ Right after you put the chicken in the oven, spray a separate quarter baking sheet (9 x 13”) or baking dish lightly with oil. Spread the marinara in one layer and then make two piles of mozzarella cheese about the size of the chicken cutlets. Place the cheese and sauce in the oven on the rack beneath the chicken cutlets and bake 7-10 mins until the cheese is melted and golden brown. 6️⃣ Transfer the cutlets onto plates, and use a large spatula to transfer the cheese and sauce on top of the chicken. (If the cheese is too big to fit on the spatula, you can transfer it in sections.) 7️⃣ Serve with freshly grated parm on top and enjoy! ⏲30 minute total prep + cook time Recipe serves 2-4 people (if breasts are large, one can serve two people) | Maxi's Kitchen
My favorite method for chicken parm✨ Chicken:▪️2 Large Chicken Breasts (~1+1/2 lb.)▪️Kosher Salt & Pepper▪️1/4 Cup Flour▪️1 Large Egg▪️1/4 Cup Panko Breadcrumbs▪️1/4 Cup Italian Breadcrumbs▪️1/4 Cup Grated Parmesan▪️Avocado Oil Spray or Olive Oil Spray▪️ Topping:▪️24 oz. Jar Marinara Sauce▪️2 Cups Shredded Mozzarella▪️Freshly Grated Parmesan, for serving▪️ 1️⃣ Preheat the oven to 425F convection (or 450F regular bake) and line a baking sheet with a wire rack. Spray the wire rack with oil. (If you don't have a wire rack, no worries, just oil the baking sheet.) 2️⃣ Working one at a time, place the chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until it is 1/4-inch thick. Season with salt and pepper on both sides. 3️