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by chef: Eric Schmidt

RECIPE STACK

Brussels Sprout

Sides

Baked Chicken Parmesan

Mains

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INGREDIENTS

8 slices of bacon

1 lb brussels sprouts

2 tbsp bacon fat

1/4 tsp ground black pepper

1 tbsp honey

1 tbsp soy sauce

1/2 tsp rice vinegar

1/4 tsp ginger, minced

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2 lbs boneless, skinless chicken thighs

1 cup all-purpose flour

4 large eggs, beaten

4 cups panko bread crumbs

kosher salt, as needed

black pepper, as needed

1 cup olive oil

5 cups pasta sauce

1 cup finely grated Parmesan

1 lb fresh mozzarella, torn into bite size pieces

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PREPARATION

Baked Chicken Parmesan

Step 1 of 10

Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even ¼-inch-thick slices.

Baked Chicken Parmesan

Step 2 of 10

Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.

Baked Chicken Parmesan

Step 3 of 10

30m

Fill a large skillet with ½-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through until golden brown, about six minutes each side. Transfer to a paper towel-lined plate.

Brussels Sprout

Step 4 of 10

Preheat your oven to 425 F. Meanwhile, cut the sprouts in half.

Brussels Sprout

Step 5 of 10

10m

To prepare the bacon, lay the bacon in a pan along with just enough water to cover the slices. Cook the bacon over medium-high heat until the water evaporates, flipping occasionally for even cooking. Once crispy, set the slices aside and reserve the rendered bacon fat.

Baked Chicken Parmesan

Step 6 of 10

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.

Baked Chicken Parmesan

Step 7 of 10

40m

Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

Brussels Sprout

Step 8 of 10

30m

In a large bowl, combine together the prepared sprouts, rendered bacon fat, and ground black pepper. Gently toss until the sprouts are fully coated. Lay the sprouts cut-side down (flat side) in a single layer on a parchment-lined baking tray. Roast for 25-30 minutes, or until the sprouts are visibly charred and the centre is tender.

Brussels Sprout

Step 9 of 10

While the sprouts are roasting, prepare the ginger-garlic sauce by combining the honey, soy sauce, rice vinegar, garlic and ginger together until smooth. Taste and adjust the seasoning, if necessary. Take the reserve crispy bacon slices from earlier, and roughly chop into smaller pieces.

Brussels Sprout

Step 10 of 10

Once the sprouts are roasted, toss the sprouts along with the crispy bacon bits to combine and drizzle the ginger-garlic sauce on top. Taste and season the sprouts with additional salt and/or pepper if needed. Enjoy!

DISH INFO

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COMMENTS

[{"id":1,"name":"No Match"},{"id":2,"name":"Basil, fresh 🌿"},{"id":3,"name":"Butter, unsalted 🧈"},{"id":4,"name":"Chicken breast 🐔"},{"id":5,"name":"Chicken stock 🐔"},{"id":6,"name":"Chicken thigh 🐔"},{"id":7,"name":"Flour 🏺"},{"id":8,"name":"Garlic 🧄"},{"id":9,"name":"Heavy cream 🥛"},{"id":10,"name":"Neutral oil, like grapeseed 🛢️"},{"id":11,"name":"Olive oil 🛢️"},{"id":12,"name":"Oregano, dried 🌿"},{"id":13,"name":"Parmesan cheese, grated 🧀"},{"id":14,"name":"Red bell pepper 🫑"},{"id":15,"name":"Red pepper flakes 🌶️"},{"id":16,"name":"Rice, jasmin 🍚"},{"id":17,"name":"Salt, kosher 🧂"},{"id":18,"name":"Sun-dried tomatoes 🍅"},{"id":19,"name":"Tomato paste 🥫"},{"id":20,"name":"Peanut butter 🥜"}]