Gordon Ramsay Chicken Parmesan Food

GORDON RAMSAY BREADED CHICKEN PARMESAN RECIPE

Steps:

• Heat 4 Tbsp. Grapeseed or Avocado oil over medium heat in 6 qt. saucepan
• Add yellow onion and garlic, sweat out till onion is transparent
• Add Roma tomatoes to the onion and garlic; let them cook for 5 minutes.
• Now add the canned tomatoes, lower the heat, bring it to a simmer, and cook for an additional 20 minutes, or until the sauce in a third shallow pan is lightly thickened.
• In a shallow pan, seasoned flour with salt and pepper.
• Whisk the eggs and add a second shallow pan.
• Mix the panko with grated parmesan cheese, chopped parsley, chopped fresh oregano, and paprika in a third shallow pan.
• Season each cutlet to taste with salt and pepper.
• Coat in the flour, followed by the egg, and then the Japanese panko mix to coat thoroughly.
• Heat 1/3 cup of grapeseed or avocado oil in a large sauté a pan to 350 degrees.
• Place two breaded cutlets in the hot oil.
• Cook on each side for 2-3 minutes or until Golden Brown.
• Place on a wire rack to rest.
• Now add 1-2 spoonfuls of sauce on top of the centers of the cooked chicken.
• Place a few slices of mozzarella on top of the sauce and broil in the oven to melt the cheese.
• Bring a large stockpot of salted water to boil.
• Add dry spaghetti and cook for 10-12 minutes or until al dente.
• Drain pasta in a colander.
• Then Coat pasta with a few tablespoons of sauce, salt, pepper, chopped parsley, chopped basil, and grated parmesan cheese.

GORDON RAMSAY CHICKEN PARMESAN RECIPE

Steps:

• Heat Grapeseed or avocado oil in a saucepan over medium flame.
• Add yellow and garlic. Cook until the onion is transparent.
• Add Roma tomatoes to the saucepan, bring to the simmer and cook for 20 minutes until sauce slightly thickens.
• Take a shallow pan with flour salt and pepper.
• Whisk the eggs and add to a second shallow pan.
• In the third shallow pan, mix panko with grated parmesan cheese, chopped parsley, chopped fresh oregano, and paprika.
• Now season each cutlet with salt and pepper. Coat the flour followed by eggs in the second pan and coat with Japanese panko mix.
• Heat 1/3 cup of grapeseed or avocado oil in a large pan. Place two cutlets in the hot oil.
• Cook on each side for at least 2-3 minutes until golden brown.
• Place on a wire rack to rest.
• Now add 1-2 spoonfuls of sauce on top of the centers of cooked chicken.
• Place a few slices of mozzarella on top of the sauce in broil in the oven to melt.
• Bring a large stockpot of salted water to boil.
• Add dry spaghetti and cook for 10-12 minutes until it is dense.
• Drain pasta in a colander.
• Then coat pasta with a few tablespoons of sauce, salt, pepper, chopped parsley, chopped basil, and grated parmesan cheese.

GORDON RAMSAY'S TOMATO AND MUSHROOM RISOTTO

Steps:

• In a large saucepan sauté the shallots with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened.
• Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a quarter of the chicken broth, bring to a boil and cook until absorbed, stirring frequently.
• Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto.
• When the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the cheeses. Serve in warmed bowls topped with shaved aged Parmesan.

GORDON RAMSAY'S STUFFED CHICKEN

Steps:

• Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean chopping board, finely chop 4 sage leaves, then mix into the ricotta and season with salt and pepper to taste.
• Lay two Parma ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma ham slices around the stuffed chicken breast. Wrap in cling film. Repeat with the rest of the chicken breasts and chill for 1-2hrs to firm up slightly.
• Heat the oven to 350F and place a roasting pan in the oven to heat up. Heat a heavy-based frying pan and add the olive oil. When hot, fry the Parma-wrapped chicken, in batches if necessary, for 2 mins on each side until browned.
• Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 mins, depending on size, or until the meat feels just firm when lightly pressed.
• Rest the chicken, covered with foil, in a warm place for 5-10 minutes Slice each stuffed breast thickly on the diagonal and arrange on warm plates.