2.4M views · 93K reactions | My favorite method for chicken parm✨ Chicken:▪️2 Large Chicken Breasts (~1+1/2 lb.)▪️Kosher Salt & Pepper▪️1/4 Cup Flour▪️1 Large Egg▪️1/4 Cup Panko Breadcrumbs▪️1/4 Cup Italian Breadcrumbs▪️1/4 Cup Grated Parmesan▪️Avocado Oil Spray or Olive Oil Spray▪️ Topping:▪️24 oz. Jar Marinara Sauce▪️2 Cups Shredded Mozzarella▪️Freshly Grated Parmesan, for serving▪️ 1️⃣ Preheat the oven to 425F convection (or 450F regular bake) and line a baking sheet with a wire rack. Spray the wire rack with oil. (If you don't have a wire rack, no worries, just oil the baking sheet.) 2️⃣ Working one at a time, place the chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until it is 1/4-inch thick. Season with salt and pepper on both sides. 3️⃣ Set up your dredging station: Add the flour to a large shallow bowl, beat the egg in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl. 4️⃣ Coat both sides of each chicken breast in flour, then egg (letting excess drip off), then the breadcrumb mixture, pressing the breadcrumbs on with your fingers. Place the chicken on the greased wire rack on the baking sheet. 5️⃣ Spray the top of the chicken cutlets generously with oil and bake for 12-15 mins until internal temp reaches 165F. Option to broil at the end for 1-2 mins to get the top of the cutlets extra golden brown. 6️⃣ Right after you put the chicken in the oven, spray a separate quarter baking sheet (9 x 13”) or baking dish lightly with oil. Spread the marinara in one layer and then make two piles of mozzarella cheese about the size of the chicken cutlets. Place the cheese and sauce in the oven on the rack beneath the chicken cutlets and bake 7-10 mins until the cheese is melted and golden brown. 6️⃣ Transfer the cutlets onto plates, and use a large spatula to transfer the cheese and sauce on top of the chicken. (If the cheese is too big to fit on the spatula, you can transfer it in sections.) 7️⃣ Serve with freshly grated parm on top and enjoy! ⏲30 minute total prep + cook time Recipe serves 2-4 people (if breasts are large, one can serve two people) | Maxi's Kitchen
900K views · 17K reactions | Ina Garten's Easy Parmesan Risotto | Ina Garten's hack to making an easy risotto? Use the oven! ✨ Stream more of #BarefootContessa on Max: https://streamonm.ax/49k0byb! #StreamOnMax Get... | By Food Network | People say they like to come home and make risotto when stir it. They find it relaxing. I think, no, they don't. It's just annoying. So, I thought I'm going to do this differently. I'm going to see if I can make it in the oven and you know what? It's fantastic. So, what I do is I throw everything in one big pot. I got one and 1/ 2 cups of rice. You really need to use our boreo rice. It's got the right amount of starch for it. Four cups of chicken stock. I really prefer homemade. This is 5 cups. I'm going to put four in now and then add the rest later. And the best part is, put the lid on, put it in the oven, 350 degrees for 45 minutes. No standing, no stirring, set a timer, and forget about it and then afterwards, I'm going to add all the things that are delicious in risotto. Parmesan cheese, wine, peas. It's going to be really good. The rice has been cooking in the oven for about 45 minutes and now we're going to make it into really delicious risotto. I want the rice just done. It's called El Dante just like pasta. It's just great. Now, it needs lots of delicious things. So, it's just going to go on the cooktop. I'm going to add the last cup of stock which I've kept warm. Just pour right in half a cup of white wine. It's all the same ingredients as risotto. Just the process is different. I like to use an Italian wine like a pinot grigio. Three tablespoons of butter. If it's cold, just dice it up so it melts into the risotto right in. Cup of Parmesan cheese, the key ingredient for risotto and now, this is what really makes the difference. You actually stir it really vigorously for about two to three minutes and what it does is bring out the starch and the rice and it makes it cream and thick and absolutely delicious so instead of stirring it for 25 to 30 minutes and adding a little stock and driving yourself crazy you just stir for two to 3 minutes which I have to tell you is longer than you think it is Okay, now the last ingredient, peas and I'm going to use frozen peas but don't tell anyone. They're couple of frozen vegetables I think are fantastic and peas are one of them. So I need one cup of frozen peas. You don't even have to defrost them. Just dump them right in. Two teaspoons of salt. A teaspoon of pepper. Good news about this kind of risotto is you can really put anything in it. If you want saffron or you want artichokes and just put it right into the basic mix, just reheat it slightly, make sure it's really hot and then you gotta taste it and see if it's any good. And this could be lunch. Looks fantastic. It's so good. It really taste like classic risotto. Taste the wine and all the Parmesan cheese.
