OPEN BREADED CHICKEN CUTLET SANDWICH WITH FETA CHEESE

 

OPEN BREADED CHICKEN CUTLET SANDWITH WITH FETA CHEESE

 

PORTIONS: 12

 

INGREDIENTS

35 oz. chicken breast, boneless, skinless

 

SEASONING FOR THE CHICKEN

3 garlic cloves, chopped

1 tbsp. chopped parsley

1 tsp. salt

¼ tsp. ground pepper

 

BREADING INGREDIENTS

1½ cups bread crumbs

2 tbsp. parsley, chopped

2 tbsp. fresh oregano, chopped

¼ cup grated parmesan cheese

½ cup all-purpose flour

3 beaten eggs

Vegetable oil for frying

 

BREADED CHICKEN CUTLET SANDWITH WITH GOAT CHEESE

1 sliced rye bread, toasted

1 breaded chicken cutlet. Fried

1 slice Feta cheese

1 tbsp. mayonnaise

½ tsp. honey mustard

1 sliced plum tomato

Mixed lettuces, cucumbers and tomatoes salad.

 

 

 

PREPARATION

Measure and cut the ingredients for the recipe.

Dry the chicken breast with paper towel.

If the chicken breast is very big, cut thin slices in angle shape. If the chicken breast is not so big, split it in half length wise.

Cover your cutting board with plastic film and place the chicken cutlet on top; then cover it with the film again. With a mallet o rolling pin, gently pound the chicken cutlet into even thickness. Do the same procedure with the rest of the chicken cutlets.

Mix together the seasoning ingredients and apply it to the chicken cutlets.

Mix the breadcrumbs with parsley, oregano and parmesan cheese.

Dip the chicken cutlets in flour, eggs and bread crumbs and place them in a tray.

In a frying pan heat the vegetable oil and fry the chicken cutlets until golden brown. Place the fried chicken cutlets on paper towel to absorb the oil.

 

BREADED CHICKEN CUTLET SANDWITH WITH GOAT CHEESE

In a baking tray, place the fried chicken cutlet with the sliced feta cheese on top.

Put in the oven and heat up or broil it if you prefer.

Mix the mayonnaise with the honey mustard and spread over the toasted bread.

Place chicken cutlet with goat cheese on top and cut it in half.

Serve it like open sandwich with your favor salad.

CURRY CHICKEN LEGS WITH GREEN PEAS

PORTIONS: 4

INGREDIENTS

2 chicken legs, separated at the joints

CURRY SEASONING

1 tsp. salt

1 tsp. turmeric

½ tsp. onion powder

½ tsp. garlic powder

½ tsp. cumin powder

½ tsp. ginger powder

½ tsp. paprika

¼ tsp. cayenne pepper

¼ tsp. ground pepper

1/8 tsp. ground cloves

Just mix all the spices together.

OTHER INGREDIENTS

1½ tbsp. all-purpose flour

2 tbsp. olive oil

½ cup diced onions

3 carrots cut in half length wise and sliced

11 oz. cooked green peas

1 cup white wine

1 cup water or chicken broth

½ tsp. salt

1 tbsp. chopped parsley

METHOD

Pat the chicken dry with paper towels.

Season the chicken with the curry spices, use it all. Let it marinate for 1 hour at room temperature.

Dust the chicken with the flour.

In a frying pan, heat the oil at moderate temperature and brown the chicken on both sides. Remove and place them in a dish.

Using the same frying pan, sauté carrots and onions for 2 minutes.

Add, green peas, white wine, chicken broth or water, salt and bring it to a boil.

Lower the flame and add chicken, cover and cook slowly for about 17 minutes. Sauce will start to thicken.

Turn around the chicken, scrape the pan at the bottom to make sure flour does not stick to it and burned. Do this often. Cover and cook slowly for about 17 more minutes.

Chicken should be soft and tender.

SAUTE CHICKEN BREAST STRIPS WITH ONIONS AND RED PEPPERS ON PARSLEY GARLIC HERO BREAD

SAUTE CHICKEN BREAST STRIPS WITH ONIONS AND RED PEPPERS

ON PARSLEY GARLIC HERO BREAD

PORTIONS: 2

INGREDIENTS FOR SAUTE CHICKEN

6 oz. chicken breast cut in thin strips

1 tbsp. olive oil

1 small onion cut in strips

1 bell red pepper cut in strips

1 tbsp. rosemary leaves

Salt pepper to taste

8 slices mozzarella cheese

1 tbsp. grated parmesan cheese

METHOD

Heat a frying pan with the olive oil and brown the chicken strips.

Add onions, red bell pepper, rosemary leaves, salt, pepper and cook for 2 minutes al dente.

GARLIC BREAD INGREDIENTS

1 large hero bread, cut in half length wise

5 garlic cloves, minced

2 tbsp. chopped parsley

1 tbsp. room temperature butter

1 tbsp. olive oil

METHOD

Place garlic and parsley in a mortar and with a pestle crush it into a paste.

Add, olive oil, butter and mix it in.

Add the garlic paste to both inside of the hero bread.

Place the bread in a baking sheet pan and toast it at low broil.

MAKE OPEN SANDWICH

On top the both slices of bread add the sauté chicken strips, 

mozzarella slices and grated parmesan cheese. 

Melt the cheese at low broil in the oven.

PAN BROWNED SCALLOPED POTATOES

PORTIONS: 2

INGREDIENTS

1 sliced potato with skin on

1 tbsp. olive oil

Salt and pepper to taste

METHOD

Pat dry the sliced potatoes with paper towel.

Add olive oil to a nonstick frying pan.

Arrange the sliced potatoes, overlapping them around the frying pan.

At moderate heat brown the potatoes. Place a flat plate or the flat bottom of a baking pan for cakes and turn around the frying pan leaving the potatoes on the plate with brown side on top. Push the potatoes into the frying pan and brown them. Season it with salt and pepper.

To remove the potatoes place a flat plate on top the potatoes and turn the frying pan over again.

ROASTED CHICKEN WITH FERMENTED BEAN CURD. THAI JASMINE RED RICE WITH VEGETABLES

PORCIONES: 4

INGREDIENTES

4 lb. whole chicken, cut in 8 pieces

1 small yellow onion cut in strips

1½ cups water

BEAN CURD SAUCE

1 tbsp. fermented bean curd (1 cube)

½ cube chicken bouillon without monosodium glutamate

2 tbsp. hot water

4 garlic cloves, minced

1 tbsp. minced ginger

2 tbsp. soy sauce

1 tsp. Thai fish sauce

¼ tsp. ground black pepper

¼ tsp. lemon grass powder

½ tsp. salt

2 tsp. paprika

1 tsp. hot sesame oil

2 tsp. sesame oil

1 tbsp. vegetable oil

PROCEDURES

Make the sauce. In a bowl, dissolve the fermented bean curd, chicken bouillon in 2 tbsp. hot water.

Add the rest of the ingredients and mix well.

Place the chicken in a baking pan; mix it with the yellow onion and the sauce. Let it marinate for 2 hours.

Preheat the oven at 400°F / 204°C

Add the 1½ cups of water at the bottom of the baking pan.

Cook the chicken for about 45 minutes and Low Broil for about 15 minutes until is golden brown.

Serve it with the natural juices or strain into a small pot and thick it with a bit of cornstarch dissolved with water. Bring it to a boil, lower the flame and cook for 1 minute.

THAI JASMINE RED RICE WITH VEGETABLES

PORTIONS: 2

INGREDIENTS

½ cup red Thai jasmine rice

½ tbsp. vegetable oil

¼ cup diced yellow onion

1 garlic clove, minced

1 tsp. minced ginger

¼ cup red pepper

¼ cup orange pepper

¼ cup diced carrots

¼ cup diced celery

½ tsp. salt

2 cups water

PROCEDIMIENTO

In a small pot heat the oil and stir fry onions, garlic and ginger.

Add and cook vegetables for 2 minutes.

Incorporate the rice, water, salt and mix. Bring the water to a boil, reduce flame and cook slowly until water has been absorbed.

GRILLED CHICKEN CUTLETS AND QUINUA WITH VEGETABLES

GRILLED CHICKEN CUTLETS AND QUINUA WITH VEGETABLES

PORTIONS: 2

INGREDIENTS TO SEASON THE CHICKEN

2 chicken cutlets 6 oz. / 170g each

3 garlic cloves minced

1 tbsp. cilantro

1 tbsp. olive oil

Salt and pepper to taste

METHOD

Place the garlic, cilantro, olive oil, salt, and pepper in a mortar, puree the ingredients and season the chicken.

Heat up a griddle, mark and cook the chicken.

QUINUA WITH VEGETABLES

2.116 oz. / 60g or 1/3 cup quinoa

1 tbsp. olive oil

½ cup red peppers, brunoise cut. (Tiny cubes)

1/3 cup carrots, brunoise cut

½ cup celery, brunoise cut

½ tbsp. flaxseeds

1 tsp. chia seeds

½ tbsp. chopped cilantro

¾ cups water

¼ tsp. salt

METHOD

Heat the oil in a small pot and stir fry the vegetables.

Add quinoa, flaxseeds, chia seeds, cilantro, water, salt and mix. Bring the water to a boil, reduce heat and cook until water has been absorbed.

Serve the chicken cutlets with the quinoa.

ROASTED TURKEY WITH FRESH HERBS

ROASTED TURKEY WITH FRESH HERBS

PORTIONS: 10

INGREDIENTS

1 (13 lb.) whole turkey

1 tbsp. butter

1 tbsp. olive oil

2 garlic cloves

2 tbsp. chopped parsley

2 tsp. fresh oregano or 1 tsp dried

1 onion chopped

¼ tsp. ground pepper

2 tsp. salt

PREPARATION

Use a blender and make a paste with the ingredients.

Wash the turkey with cold water inside and outside, and dry it with paper towel.

With the tips of your fingers separate the skin of the breast and turkey legs.

Use the seasoning paste under the turkey skin of the breast and legs.

OUTSIDE SKIN SEASONING

2 tbsp. melted butter

1 tsp. salt
¼ tsp. pepper

½ tsp. paprika

METHOD

Mix the butter with the rest of the ingredients and brush it on top of the skin. 

Bend the wings underneath the turkey.

Tight together the turkey legs with twine.

GRAVY INGREDIENTS

1 cup merlot wine

2 cups chicken broth, turkey broth or chicken bouillon dissolved in water.

¼ cup tomato sauce

1 tbsp. butter

1 tbsp. flour

PREPARATION 

In a baking pan big enough to hold the turkey pour in the wine, broth, tomato sauce and mix well. Place a griddle or rack on the baking pan and turkey on top.

Preheat the oven at 325°F / 163°C.

Cook the turkey for about 3 hours or until it has 170°F / 77°C internal temperature.

If the turkey is browning too much you can cover it with aluminum foil. 

Do not let the juices to dry out, add more liquid if need it.

Baste the turkey about every 20 minutes.  

Once the turkey is cooked, place it in a platter and let it rest for about 20 minutes before carving. It will keep the juices in.

Scrape the bottom of the pan with the juices, use a fat separator and set aside.

Heat a small pot and melt butter. Add the flour and slightly brown it. Add liquid and it will thicken, let it cook slowly for about 7 minutes. Add water if need to thin it. 

NOTE: you can use other herbs, like tarragon, rosemary, sage, thyme leaves, whichever herb you prefer.