Home Cooking Sessions: Chicken Parm Sando. Up again as requested. Crispy schnitzel, tomato marinara, mozzarella and parm. Full recipe below 👇🏽😎
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1. Butterfly your chicken breasts, season with sea salt and pepp, then flatten out till thin
2. Breading station: one bowl/tray of plain seasoned flour, another with two whisked eggs and a third with panko breadcrumbs
3. Place your chicken into the flour, fully coat, then place into the eggs, fully coat, then into the panko
4. Press the panko firmly onto the chicken, repeat and set aside
5. Large pan on medium-high, lace with olive oil. Add your cutlets and fry for 4 mins, then flip, baste and remove once golden and crispy ~8 mins total
6. Marinara: sweat down one white onion for 4 mins with some olive oil and chilli flakes, then go in with 3 cloves minced garlic and cook for 1 min
7. Add in half a tube of tomato purée, mix, then add 500ml of passata
8. Add in 1tsp of sugar and a bunch of basil, throw on the lid and allow to reduce / thicken for 15 mins, then set aside
9. Grab the crispy cutlets, spread on a layer of the marinara, then top with freshly sliced mozzarella, black pepp, a dash of olive oil and heaps of grated parm
10. Place this under the grill for 5 mins until the cheese is bubbling and browned
11. Have it as is, or if you’re extra, do this: toast a ciabatta with butter
12. Cover one half with the marinara and the other with a pesto Mayo using equal parts mayo, pesto and a dash of lemon juice and grated garlic
13. Place your cutlet onto the ciabatta, top with fresh basil, close the lid, slice and enjoy
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A hearty, crispy, delicious affair. This one hits different. You can have this both ways, but I love a sando. There’s something satisfying about picking up your chicken parm in both hands #notoriousfoodie 🙅🏽‍♂️
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Full recipe is up on my Instagram:

https://instagram.com/notoriou....s_foodie?igshid=YmMy

Home Cooking Sessions: Chicken Piccata. A delicious mid-week dinner. Rich, acidic and hearty. Full recipe below. 🤤👇🏽
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1. Butterfly two chicken breasts, season with sea salt and black pep, then flatten lightly with a mallet of some sort
2. Lightly dust the fillets with flour seasoned with garlic powder
3. Add a few tbsp of olive oil to a medium-high pan, along with 2 knobs of unsalted butter
4. Once sizzling, lay your chicken breasts in and allow to brown untouched for 3 mins
5. Flip, then add in another knob of butter and baste for 2 more mins or until nicely browned, then set aside
6. In the same pan, throw in one finely diced shallot, 2 cloves minced garlic and 2tbsp of capers
7. Cook till fragrant ~1 min, then deglaze with around 200ml of dry white wine
8. Let this simmer and reduce by half, then add in 350ml of organic chicken stock and the juice of half a lemon
9. Let it reduce slightly (the flour will help thicken the sauce), then lower the heat and add your chicken back in
10. Finish cooking and basting the chicken for around 4 mins on a gentle simmer, then throw in a handful of chopped parsley and 4 knobs of cold unsalted butter - meld together till incorporated and creamy
11. Serve with plain or risotto rice and spoon over the sauce - I used risotto rice and fried it with shallots, garlic, red chilli, rosemary, lemon zest and thyme before cooking in chicken stock
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Such a simple and tasty dish. Beautiful flavours in here. It’s acidic and rich but the butter mellows out the sauce nicely. A recipe to add to your book! #notoriousfoodie 🙅🏽‍♂️
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#chicken #chickenpiccata #easyrecipe #easyrecipes #recipe #recipes #reels #homecook #homecooking #dinnerideas #dinnertime #datenight #italianfood #italian #asmrfood #recipeoftheday #recipevideo #homechef #cookingwithlove #cookingtime #cookingathome