Chicken & Poultry

grocery Ingredients

For the chicken

• 2 boneless skinless chicken breast, trimmed and butterflied then pounded to 1/2-inch thick
• 1/8 tsp salt

For the sauce

• Extra virgin olive oil
• 2 clove garlic, minced
• 1/4 tsp dried oregano
• Red pepper flakes
• 2 tbsp basil, chopped and torn
• 28 oz (794g) crushed tomatoes, from a can
• 1/4 tsp sugar

For the cheese and coating

• 2 oz (57g) mozzarella, shredded
• 2 oz (57g) fontina, shredded
• 1 1/2 oz (43g) parmesan, grated
• 1/2 cup panko breadcrumbs
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp all-purpose flour
• 1 egg
• 1/3 cup vegetable oil

book_ribbon Instructions

Prepare chicken

1. Trim any visible fat or connective tissue from 2 boneless, skinless chicken breasts using a boning knife.
2. Optionally pop the chicken in the freezer for about 15 minutes to firm it, then cut each breast horizontally (butterfly) to make even-thickness pieces.
3. Pound each piece to 1/2-inch thick.
4. Sprinkle each side of each chicken piece with 1/8 teaspoon of salt; flip and repeat.
5. Pat both sides of all pieces dry with paper towels and let sit at room temperature for about 20 minutes.

Make the tomato sauce

1. Heat extra virgin olive oil in a saucepan over medium heat until shimmering.
2. Mince 2 garlic cloves directly into the pan.
3. Add 3/4 teaspoon salt, 1/4 teaspoon dried oregano, and a pinch of red pepper flakes; stir and cook until fragrant, about 30 seconds.
4. Chop 2 tablespoons basil and reserve for later.
5. Add 1 28-ounce can crushed tomatoes and 1/4 teaspoon sugar to the pan.
6. Bring to a simmer, reduce heat to medium-low, and simmer for about 20 minutes until slightly thickened.

Prepare cheeses and coating

1. Shred 2 ounces mozzarella and 2 ounces fontina and set aside.
2. Grate 1 1/2 ounces Parmesan with a rasp-style grater (about 3/4 cup when grated).
3. In a shallow dish combine the grated Parmesan, 1/2 cup panko, 1/2 teaspoon garlic powder, 1/4 teaspoon dried oregano, and 1/4 teaspoon black pepper; mix to make the crispy coating.
4. Put 1 tablespoon flour in a second shallow dish and add 1 egg to that dish (this is the glue).

Bread and fry the chicken

1. Dredge each chicken piece first in the egg-and-flour mixture, then press firmly into the Parmesan-panko coating and shake off excess; repeat for all pieces.
2. Heat 1/3 cup vegetable oil in a 10-inch non-stick skillet over medium-high heat until shimmering.
3. Cook the cutlets two at a time, about 1 1/2 to 2 minutes per side, until very golden brown.
4. Transfer cooked cutlets to a paper towel-lined plate as they come out and then move to a rimmed baking sheet.

Finish and serve

1. Divide the shredded fontina and mozzarella evenly over the fried cutlets on the rimmed baking sheet.
2. Broil the cutlets 2 to 4 minutes under the broiler until the cheese has melted and is beginning to brown.
3. While the chicken is broiling, stir the reserved 2 tablespoons chopped basil into the warm tomato sauce.
4. Transfer the chicken to a platter, spoon about two tablespoons of the tomato sauce onto each piece (save the remainder for pasta), and top with torn basil (about 1/4 cup).

grocery Ingredients

• Chicken breast, butterflied, pounded thin
• Butter
• Garlic, minced
• 1 egg white
• Flour
• Fine breadcrumbs (or panko breadcrumbs)
• Cooking oil
• Salt, to taste
• Tomato sauce
• Basil
• Crushed red pepper
• Pecorino, freshly grated
• Mozzarella, grated

book_ribbon Instructions

1. Butterfly the chicken breast, keeping a hinge, and pound it thin using the heel of your palm (do not use a meat mallet).
2. Preheat the broiler.
3. Heat butter in a pan.
4. Add garlic to the butter (garlic may be minced, or left whole and fished out).
5. Add tomato sauce, a little basil, and a little crushed red pepper to the pan to make the sauce.
6. Whisk the egg white until a little frothy.
7. Pat the chicken to remove excess moisture, then dredge thoroughly in flour to coat.
8. Dip the floured chicken into the beaten egg white and press into fine breadcrumbs to coat.
9. Heat cooking oil in the pan and fry the breaded chicken, flipping to brown both sides (optionally shake the pan while frying).
10. Spoon sauce over the fried chicken to cover roughly the desired surface area (discussion cited about 73%–78% coverage).
11. Grate fresh pecorino over the sauced chicken, then top with grated mozzarella.
12. Place the assembled chicken under the preheated broiler (in the oven) to finish.

grocery Ingredients

• Olive oil
• 5 clove garlic, smashed
• Red chili flakes
• San Marzano tomatoes, pureed
• Black pepper, coarsely cracked
• 2 eggs
• Tuscan crostini crackers, crumbled
• Chicken cutlets, butterflied and pounded thin
• Mozzarella cheese, whole-milk, not part-skim

book_ribbon Instructions

1. Smash 5 cloves of garlic.
2. Add olive oil to a pan, add the smashed garlic and red pepper flakes, and let it begin to infuse.
3. Pour the pureed San Marzano tomatoes into the oil and garlic and stir for about 1–2 seconds to incorporate the oil into the puree.
4. Season the sauce with coarsely cracked black pepper.
5. Crack a couple of eggs into a dish to set up the egg station.
6. Crumble Tuscan crostini crackers into a separate bowl to use as breadcrumbs (instead of panko).
7. Butterfly each chicken cutlet partway open and gently pound to flatten.
8. Dip each flattened cutlet into the eggs, then press into the crumbled Tuscan crackers to coat.
9. Sear the breaded cutlets on the stove burners until golden brown.
10. Spoon some of the tomato sauce into the pan as a base and add the seared cutlets to it.
11. Top each cutlet with whole-milk mozzarella.
12. Place the topped cutlets under the salamander broiler and broil for a count of ten.
13. Remove and serve.

grocery Ingredients

• 2 eggs
• 2 chicken breast, skinless boneless
• 1 cup mozzarella
• 1 cup Parmesan (or freshly grated Parmesan cheese)
• 1 cup seasoned panko bread crumbs
• 1 tsp dry basil
• 1 tsp dry parsley
• 1 tsp garlic powder
• 1 tbsp Creole seasoning
• Salt, to taste
• Black pepper, to taste
• 1/2 cup onion
• 1 cup marinara sauce (or homemade marinara sauce)
• 2 tbsp vegetable oil

book_ribbon Instructions

1. Slice each chicken breast in the middle to make thinner pieces.
2. Crack two eggs into a mixing bowl.
3. Add the dry basil, dry parsley, garlic powder, Creole seasoning, and salt to the eggs and whisk until well combined.
4. Place the chicken into the egg mixture, cover, and refrigerate for about 10 to 15 minutes.
5. In a saucepan, add 2 tablespoons of oil and the onion; cook until the onion is translucent.
6. Add the marinara sauce to the saucepan, season with freshly cracked black pepper and salt, and stir to combine.
7. Add the Parmesan cheese to the seasoned panko bread crumbs and mix to combine.
8. Remove each chicken piece from the egg mixture, discard excess egg, and press into the breadcrumb-Parmesan mixture to coat; repeat for the other breast.
9. Heat about 1/2 cup vegetable oil in a skillet until hot, then fry the breaded chicken until one side is golden brown, flip, and fry until the other side is golden and crispy.
10. Transfer the fried chicken to a baking dish.
11. Spoon sauce over each piece of chicken, then top each with mozzarella (about 1 cup total).
12. Bake at 350 for about 10 minutes, until the cheese is melted and the chicken is saucy and cheesy.

grocery Ingredients

Chicken

• 2 Chicken Breasts, butterflied and pounded to even thickness
• 1/2 cup All-Purpose Flour
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 Eggs, beaten
• 1/2 cup Italian Bread Crumbs
• 1/2 cup Parmesan Cheese, grated
• 2 tbsp Branch and Vine Garlic Infused Olive Oil
• 24 oz (680g) Marinara Sauce
• 1 cup Mozzarella Cheese
• 1 tbsp Parsley, chopped

Marinara Sauce

• 2 tbsp Branch and Vine Garlic Infused Olive Oil
• 1/2 Yellow Onion, medium, chopped
• 3 clove Garlic, finely minced
• 28 oz (794g) Crushed Tomatoes
• 1/2 tsp Dried Oregano
• 1/2 tsp Salt
• 1/4 tsp Black Pepper, freshly ground
• 1 tbsp Parsley, finely minced

book_ribbon Instructions

1. Butterfly each chicken breast and, with plastic wrap over the top, use the smooth side of a meat mallet to pound to an even thickness.
2. Season both sides of the chicken breasts with salt and black pepper.
3. Set up three breading stations: (1) flour seasoned with salt and pepper, (2) beaten eggs whisked, (3) Italian breadcrumbs mixed with grated Parmesan.
4. Coat the bottom of a large frying pan with garlic-infused olive oil and heat over medium until the oil ripples.
5. Dredge each chicken breast in the seasoned flour, shaking off excess; then dip in the beaten eggs, shake off excess; then press into the breadcrumb-Parmesan mixture (double-dip is optional).
6. Carefully lay the breaded chicken into the hot oil away from yourself and fry until golden brown, about 3 minutes per side.
7. Transfer the fried chicken to a 13x9 casserole dish and ladle some marinara sauce into the bottom to make a bed; spoon remaining sauce over the chicken to cover.
8. Top the sauced chicken with mozzarella cheese (use as much as you like), then bake in a preheated oven at 425 degrees Fahrenheit for about 15 minutes, until the mozzarella is browning and the internal temperature of the chicken reaches 165 degrees Fahrenheit.
9. Remove from oven, cut the large pieces as desired, and serve the chicken parmesan over angel hair pasta.

grocery Ingredients

Sauce

• 3-4 slice thick-cut bacon, sliced into 1/2-inch pieces (or pancetta)
• 2 1/2 tbsp olive oil
• 2 Fresno chiles, thinly sliced (or Thai chiles)
• 1 tsp red pepper flakes
• 5 clove garlic, thinly sliced
• 1 can crushed San Marzano tomatoes
• Salt, to taste
• Black pepper, fresh cracked
• Sugar, to taste
• Thyme
• 1/4 cup Parmigiano-Reggiano

Chicken & Breading

• 4 chicken breasts, butterflied and pounded to <0.5 inch
• 2 cup all-purpose flour
• 1 tbsp kosher salt
• 2 cup panko breadcrumbs
• 4 eggs
• Water
• Canola oil, high-heat oil for frying (or other high-heat oils)

Assembly & Topping

• 3 1/2 cup mozzarella

book_ribbon Instructions

Sauce

1. Slice 3 to 4 slices of thick-cut bacon or pancetta into 1/2-inch pieces.
2. Place the bacon pieces in a cold medium skillet, add 2.5 tablespoons (40 milliliters) olive oil, and set the pan over medium heat; stir often while cooking until the bacon develops color and approaches crispness.
3. Add 2 red Fresno chiles (thinly sliced), 1 teaspoon (2 grams) red pepper flakes, and 5 thinly sliced garlic cloves; continue cooking over medium heat until the bacon and garlic are toasted and crispy.
4. Carefully scoop out all the solids, leaving the oil in the pan; transfer the solids to a cutting board and finely chop them, then return the chopped solids to the pan.
5. Add one 28-ounce can of crushed San Marzano tomatoes to the pan, season to taste with salt and black pepper and add a little pinch of sugar, mix, and let the sauce simmer for 15 minutes, stirring occasionally.
6. Optionally add a bunch of thyme and 1/4 cup Parmigiano-Reggiano to the sauce during the simmer.

Breading & Frying

1. Butterfly each of the 4 chicken breasts by cutting them in half without cutting through, open them like a book, cover with plastic wrap, and pound them until they are slightly thinner than 1/2 inch.
2. Prepare a three-stage breading station: a bowl with the flour mixture (2 cups / 300 grams all-purpose flour combined with 1 tablespoon / 18 grams kosher salt and fresh cracked black pepper to taste), a bowl with an egg wash (whisk 4 eggs with a little splash of water), and a bowl with 2 cups / 220 grams panko breadcrumbs.
3. Dredge a chicken breast in the flour, shake off excess, dip it in the egg wash ensuring all flour is hydrated, then press it thoroughly into the panko so every crevice is filled; press aggressively to adhere. Repeat with remaining breasts.
4. Fill a large deep pan (a 12-inch cast-iron skillet is suggested) about halfway with a high-heat frying oil (canola or similar) and heat until it reaches about 350 degrees Fahrenheit (175 degrees Celsius).
5. Carefully lay a breaded chicken piece away from yourself into the hot oil and fry for 3 to 5 minutes per side, until crispy and golden brown, or until the internal temperature registers 165 degrees Fahrenheit (75 degrees Celsius); flip to brown the other side as needed.
6. Remove the fried chicken and place it on a wire rack to cool; repeat until all chicken is fried.

Assembly & Finish

1. Combine 3 1/2 cups (270 grams) mozzarella and 3/4 cup (70 grams) Parmigiano-Reggiano in a bowl and mix until thoroughly combined.
2. Arrange the crispy chicken pieces on a foil-lined baking sheet, spoon a generous amount of the tomato sauce over each piece, then pile the mozzarella-Parmesan mixture generously on top of the sauce.
3. Place the baking sheet under the broiler for about 5 to 8 minutes, or until the cheese is completely melted, browned, bubbling, and slightly charred to your preference.
4. Remove from the broiler, cut the chicken as desired, and serve.

grocery Ingredients

Main

• 2 chicken breasts, skinless, boneless, patted dry (or veal cutlets)
• 1 tsp Emeril's Essence
• 1/2 cup all-purpose flour
• 1 egg, large, beaten
• 1 cup bread crumbs, fine, dry, unseasoned
• 2 cup marinara sauce, jarred
• 2 tbsp olive oil
• 1/2 cup mozzarella cheese, grated
• 2 tbsp Parmigiano-Reggiano, finely grated
• Cooked pasta

Emeril's Essence (blend)

• 2/3 cup Emeril's Essence
• 2 1/2 tbsp paprika
• 2 tbsp coarse salt
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp dried oregano
• 1 tbsp dried thyme

book_ribbon Instructions

1. Preheat the oven to 350 degrees.
2. Place the chicken breasts between two pieces of plastic wrap about 3 inches apart and pound with the smooth side of a meat mallet until an even thickness; pat dry if not already.
3. Season both sides of the chicken breasts with Emeril's Essence.
4. Set three shallow pans side by side: put the all-purpose flour in one pan, the beaten egg in a second pan, and the bread crumbs in the third pan.
5. Season the flour with 1 teaspoon Emeril's Essence and whisk to incorporate.
6. Working with one breast at a time, dredge both sides of the chicken in the seasoned flour and shake off any excess, dip both sides in the beaten egg to coat, then press into the bread crumbs to coat evenly; transfer to a plate and repeat with the remaining breast.
7. Warm the marinara sauce in a small saucepan over medium-low heat.
8. Set a large nonstick skillet over medium heat and add the olive oil. When the oil is hot, add the breaded chicken and cook until golden brown, 1 1/2 to 2 minutes per side.
9. Spread 1/4 cup warmed marinara sauce over each chicken breast, then top each with 1/2 cup grated mozzarella and 1 tablespoon finely grated Parmigiano-Reggiano.
10. Transfer the skillet to the oven and bake until the cheese is bubbly and lightly browned in spots and the chicken is just cooked through, 12 to 14 minutes.
11. Spread some warmed marinara on a platter, remove the chicken from the oven, and transfer the chicken to the platter. Serve with additional warmed marinara and cooked pasta if desired.

grocery Ingredients

• 2 boneless skinless chicken breast, pounded to uniform thickness
• Kosher salt, to taste
• Freshly ground black pepper
• All-purpose flour
• 1 egg, beaten
• Plain dry breadcrumbs
• 1/4 inch olive oil
• Ricotta cheese (or fresh mozzarella)
• Cheddar cheese
• Cayenne pepper
• Tomato sauce
• Parmigiano-Reggiano, grated
• Italian parsley, freshly chopped

book_ribbon Instructions

1. Place each boneless skinless chicken breast between layers of plastic and gently pound the thicker portions until the breasts are a fairly uniform thickness.
2. Season both sides of the pounded breasts with kosher salt and freshly ground black pepper.
3. Sprinkle flour over one side of a breast on the plate and press the flour into the meat; turn and repeat on the other side so both sides are coated.
4. Brush off excess flour, beat one egg, pour it over the chicken on the plate, and use your fingers or a pastry brush to coat the floured surfaces with the egg wash.
5. Transfer the egg-coated breasts into plain dry breadcrumbs and press the crumbs firmly onto both sides and the edges until fully coated; if not frying immediately transfer to a clean plate and refrigerate until ready.
6. Heat about 1/4 inch of olive oil over medium-high heat until hot (test by touching the tip of a piece of coating to the oil— it should bubble immediately).
7. Fry the breaded breasts in the hot oil about 2 to 3 minutes per side, until crispy and golden brown, flipping carefully to avoid tearing the coating; transfer fried breasts to a foil-lined baking sheet.
8. Make the cheese mixture by combining ricotta cheese, cheddar cheese, a little pinch of freshly ground black pepper, some cayenne, a little pinch of salt, and a tiny drizzle of olive oil; mix with a spoon.
9. Divide the cheese mixture between the two breasts and spread it over the tops, leaving some of the crispy crumbs exposed; dust the tops with Parmigiano-Reggiano and drizzle a little olive oil over each.
10. Place the baking sheet in the center of a very hot 500° oven for about 10 to 12 minutes, or until the cheese is melted and the chicken is cooked through.
11. On each serving plate make a ring of tomato sauce rather than a pool, transfer a breast onto the sauce ring, and finish with a sprinkle of freshly chopped Italian parsley.

grocery Ingredients

• Chicken breast
• Salt, to taste
• Black pepper
• 2 clove garlic
• 2 egg, beaten
• Sauce
• Breadcrumbs
• Flour
• Mozzarella, sliced
• Parmigiano cheese
• Oil
• Pasta

book_ribbon Instructions

1. Season the chicken breasts with salt and black pepper.
2. Beat two eggs with salt and black pepper until combined.
3. Season the breadcrumbs with black pepper and a little salt.
4. Set up a dredging station with flour, the beaten eggs, and the seasoned breadcrumbs; dredge each chicken breast in flour, dip into the eggs, then coat in breadcrumbs.
5. Heat oil in a frying pan and add the two garlic cloves to infuse the oil; warm until the garlic sizzles.
6. Fry the breaded chicken in the hot oil until a deep golden color is achieved on both sides.
7. Place the fried chicken over the sauce (in the ovenproof spots/pan) and spoon a little sauce on top of each piece.
8. Preheat the oven to 400 degrees and bake the sauced chicken for 10 minute.
9. Remove the chicken from the oven, sprinkle Parmigiano cheese over each piece, and place sliced mozzarella on top.
10. Return the chicken to the oven and bake until the mozzarella melts.
11. While the chicken finishes, boil water, cook the pasta until done, and drain.
12. Plate the pasta with a little sauce and Parmigiano cheese, and serve the baked chicken parmigiana alongside or atop the pasta.

grocery Ingredients

Chicken & Seasoning

• 2 boneless skinless chicken breasts, butterflied and pounded thin
• All-purpose seasoning, to taste (or blend of salt, pepper, garlic powder, onion powder, and Italian seasoning)
• Salt, to taste
• Black pepper
• Garlic powder
• Onion powder
• Italian seasoning, to taste
• Chicken bouillon, to taste

Breading & Frying

• 2 eggs, beaten
• 1 cup Panko bread crumbs, seasoned
• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese, freshly grated
• 1-2 cup cooking oil

Marinara Sauce

• 1 can crushed tomatoes
• 3 clove garlic, minced
• 1 shallot, diced
• 2 tbsp tomato paste
• Red pepper flakes
• Fresh basil, fresh leaves
• 1/4 cup water
• 3 tbsp olive oil
• Sugar

Sandwich & Garnishes

• 1 hoagie roll, sliced lengthwise
• Butter, melted
• Garlic paste, to taste
• Garlic and herb seasoning, to taste
• Fresh parsley, chopped
• Fresh mozzarella
• Finishing salt, to taste

Pasta & Serving

• 1 lb (454g) spaghetti noodles
• Extra grated Parmesan, freshly grated or shaved
• Oregano

book_ribbon Instructions

1. Butterfly each chicken breast and place inside a Ziploc bag or between plastic; pound with a meat mallet or rolling pin until thin.
2. Season both sides of the pounded chicken with all-purpose seasoning (or a blend of salt, pepper, garlic powder, onion powder, and Italian seasoning) and a light sprinkle of chicken bouillon.
3. Beat the eggs to make an egg wash.
4. Press each seasoned chicken piece into the egg wash, then coat evenly in the seasoned Panko mixed with freshly grated Parmesan.
5. Heat cooking oil in a skillet to 350°F and gently fry the breaded chicken until golden brown on the outside (do not rely on the fry to reach final doneness).
6. Remove fried chicken and immediately sprinkle with a pinch of finishing salt and freshly grated Parmesan; top with fresh mozzarella and transfer to the oven.
7. Bake the chicken in the oven until the cheese is melted and a browned, bubbly texture forms and the chicken reaches an internal temperature of 165°F.
8. For the sandwich: slice a hoagie roll lengthwise with a serrated blade, whisk melted butter with garlic and herb seasoning, chopped fresh parsley, and a little garlic paste; brush both sides of the roll and toast in the oven for about 5–6 minutes.
9. Assemble the sandwich by layering sauce, sliced chicken, more sauce, grated Parmesan, and parsley on the toasted roll; return assembled sandwich to the oven one last time to finish if desired.
10. Make the marinara: over medium heat, warm 3 tablespoons olive oil, add minced garlic and toast until fragrant and lightly browned but not burned, then add one diced shallot (or two small shallots) and stir.
11. Add 2 tablespoons tomato paste and red pepper flakes, lower the heat and toast briefly, then add the crushed tomatoes and fresh basil; add about 1/4 cup water and simmer on low for about an hour.
12. Fish out basil leaves at the end and season the sauce to taste with salt, pepper, onion powder, Italian seasoning and a bit of sugar to balance acidity.
13. Plate the finished chicken Parmesan alongside spaghetti, and garnish with shaved or freshly grated Parmesan and extra chopped parsley; for the sandwich option, serve the assembled hoagie.