Lemon Pepper Parmesan Topper beautifully balances savory, nutty Parmesan cheese with bright lemon and sharp peppercorns for a delicious seasoning to finish any of your favorite seafood dishes.
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Copyright:68 game bài sunwinMọi quyền được bảo lưu cho trang web chính thức Recipe © 2022 Woodland Foods
Ingredients
4- 4 Chicken Thigh, Boneless Skinless
- 2 Cups Flour, Ap
- 3 Eggs, Large
- 1/4 Cup Milk
- 4 Cups Breadcrumb, Panko , Blend fine
-
3 Tablespoons Lemon Pepper Parmesan Topper
- 4 Fettuccine , Portion
- 1 Pint Tomato, Cherry , Halved
- 3 Garlic Clove , Minced
- 1 Pint Oil, Vegetable Blend
- 1/2 Onion, Spanish, Brunoise
- 6 Garlic Clove, Sliced
- 10 Artichoke Hearts, Marinated, chopped
- 1 Cup White Wine
- 2 Cups Spinach, Baby , Chopped
- 3 Tablespoons Butter, Unsalted
- 4 Basil Leaves , Ripped
-
1 Dash Kosher Sea Salt Flakes, To taste
-
1 Dash Dustless Black Pepper Shaker Grind, To Taste
Directions
- Pound the chicken thigh to a 1/8” thick. After the thighs are evenly pounded out, season with salt and pepper and set aside.
- Mix the breadcrumbs and the Lemon Parmesan Topper. Bread the chicken thigh using the three-stage breading procedure.
- In a mixing bowl, toss the halved tomatoes with oil, minced garlic, salt, and pepper, roast at 400° until light color and wrinkled.
- Bring a pot of salted water to a boil and cook the pasta to the recommended time.
- Heat oil to 350° F and shallow fry the breaded chicken thigh until golden brown and has reached an internal temperature of 165° F.
- In a large sauté pan sweat the onions, sliced garlic, and chili flake. Add the artichoke hearts and deglaze with white wine then reduce to sec (almost dry). Once the wine is reduced, add the pasta with a splash of the pasta water then the spinach and mount with the butter.
- Season with salt and pepper, then serve with the roasted tomatoes, ripped basil, and the breaded chicken thigh.