Blistered Shishito Peppers With Browned Butter Lemon And Parmesan Food

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BLISTERED SHISHITO PEPPERS WITH BROWNED BUTTER, LEMON AND PARMESAN



Blistered Shishito Peppers with Browned Butter, Lemon and Parmesan image

This bar snack takes Japanese chiles and dresses them up with nutty browned butter, Parmesan and some citrus to brighten things up. Serve them immediately, while the butter is still warm and melting.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons unsalted butter
8 ounces shishito peppers (about 6 cups)
1 teaspoon freshly squeezed lemon juice
1/2 cup finely grated Parmesan
Kosher salt

Steps:

  • Preheat the broiler with an oven rack set about 4 inches from the heat source. Have a large mixing bowl ready.
  • Melt the butter in a small saucepan over medium heat until light brown specks start to form and the butter starts to smell nutty, swirling the pan occasionally, about 5 minutes. Pour immediately into the mixing bowl, being sure to scrape the brown bits from the bottom of the pan.
  • Spread the shishito peppers in a single layer on a baking sheet. Broil the peppers until lightly blistered and just starting to soften, shaking the baking sheet occasionally, 3 to 5 minutes.
  • Transfer the hot peppers to the bowl with the browned butter. Lightly toss with the lemon juice, cheese and a sprinkle of salt. Serve immediately.

CHICKEN CUTLETS WITH BLISTERED SHISHITO PEPPERS



Chicken Cutlets with Blistered Shishito Peppers image

Shishito peppers tossed with brown butter and Parmesan are a brilliant companion for this simple broiled chicken.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
8 ounces shishito peppers (about 6 cups)
1/2 cup finely grated Parmesan, plus shaved Parmesan, for serving
1 teaspoon freshly squeezed lemon juice, plus lemon wedges, for serving
Kosher salt and freshly ground black pepper
8 thin chicken breast cutlets (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil, plus more for the pan

Steps:

  • Preheat the broiler with an oven rack set about 4 inches from the heat source.
  • Melt the butter in a small saucepan over medium heat, swirling the pan occasionally, until light brown specks start to form and the butter starts to smell nutty, about 5 minutes. Pour immediately into a large heatproof bowl, being sure to scrape the brown bits from the bottom of the pan.
  • Spread the shishito peppers in a single layer on a rimmed baking sheet. Broil the peppers, shaking the baking sheet occasionally, until lightly blistered and just starting to soften, 3 to 5 minutes. Transfer to the bowl with the browned butter. Add the grated Parmesan, lemon juice, a sprinkle of salt and a few grinds of pepper and toss lightly.
  • Drizzle a second rimmed baking sheet with oil. Arrange the chicken cutlets on top in one layer. Sprinkle both sides with salt and pepper. Drizzle the tops of the cutlets with the 2 tablespoons oil. Broil until just cooked through, 3 to 4 minutes. Divide the chicken and peppers between 4 plates. Sprinkle with shaved Parmesan and serve with lemon wedges.

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