I free-styled some chicken parm on Sunday night, and it really came out great so I wanted to share. Part of it's success was the sauce, I always use this recipe as a starting point, and this week I sauted the onions first in some butter, garlic, fennel seeds, chili pepper flakes, oregano and red wine. Then added the San Marzanos, cooked down for about an hour, and pureed to a thick sauce consistency. I'm telling you, this is the easiest way to make sauce/please don't ever buy a jar again.
For the chicken, I used Tyler as a starting point because his Italian always inspires, and subbed in panko for bread crumbs. I also added lemon zest, fresh thyme, oregano, salt/pepp to the panko. Easy to make, and delicious to eat.
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