Michael Symon Chicken Parm Food

CHICKEN MILANESE

Steps:

• Cover the chicken breasts with plastic wrap and gently pound the chicken out to 1/4-inch thickness. Sprinkle the chicken with salt.
• Heat a large skillet over medium-high heat to 360 degrees F.
• Season the flour with salt in a small bowl. Combine the panko and Parmesan in a small bowl. Begin breading the chicken by dredging it in the flour, then the beaten eggs, then the panko mixture, shaking off any excess in between. Let sit at room temperature for up to 30 minutes.
• Add the oil to the hot skillet, followed by 2 pieces of chicken. Cook until golden brown and crisp on both sides and the chicken is cooked through, 2 to 3 minutes per side. Remove the chicken to a wire rack and season it lightly with salt. Repeat with the remaining chicken, adding more oil to the pan as necessary.
• Serve with a lemon wedge on top of each piece of chicken.

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

MICHAEL SYMON'S CHICKEN FRICASSEE

Steps:

• Pat chicken dry and season with salt and pepper.
• Brown chicken in oil in a heavy pan, in batches if necessary.
• While chicken is browning, tie the herbs and peppercorns in cheesecloth with a long piece of kitchen twine.
• Drain chicken and keep warm.
• Add butter to the pan with carrots, onions, garlic, and celery, salt and pepper. Saute until slightly soft, about 5 minutes.
• Sprinkle four over vegetables and quickly stir to mix with butter, then add the wine, a little bit at a time, so sauce does not clump.
• Reduce the wine by half, then add the chicken stock. Then add the cheesecloth wrapped herbs (bouquet garnis), tying the string to the pot handle so it doesn't get lost, and add chicken to pan.
• Reduce heat and simmer for 35 minutes or so, until chicken is done and tender.
• Whisk together the egg mixture in a small bowl and temper it by adding a small amount of the hot cooking liquid at a time, whisking constantly, so eggs do not curdle.
• Remove bouquet garnis from pan and stir in egg mixture and lemon zest, checking seasoning and adjusting with more salt and pepper if needed. Cook just one or two minutes to heat that, then remove from heat.
• Saute the onions and mushrooms in butter, seasoning with salt and pepper and cooking for about 8 minutes or until lightly browned. Add the wine to the saute pan and deglaze, stirring up any browned bits, and cooking until wine is reduced by half, a few minutes or so.
• Place some of the mushroom/onion mixture into a bowl and place some chicken and sauce on top. garnishing with parsley if desired.
• Cook's note: I recommend serving this with dry white wine, fresh baguette with softened herb butter and a tossed salad with freshly made vinaigrette and shaved parmesan (easy accompaniments for a large meal, or cut the recipe down using the serving sizer on the recipe page).

MICHAEL SYMON'S MIDWESTERN FRIED CHICKEN

Steps:

• Season chicken pieces with salt and freshly ground black pepper. Combine buttermilk with 3 smashed garlic cloves and half the sage. Add chicken to buttermilk mixture and marinate at least 2 hours or overnight.
• Preheat oven to 375 degrees F. Combine 1 cup flour, cracker crumbs and paprika. Remove chicken from buttermilk and dredge in flour mixture, shaking off excess. Warm a large cast iron skillet over medium-high heat.
• When pan is hot, add lard, fat or oil, and then breaded chicken pieces in a single layer (work in batches if necessary; don't crowd pan). Brown chicken on both sides until golden. Transfer chicken to a baking sheet with tongs leaving fat in pan. Bake until cooked through (12 to 15 minutes).
• While chicken is baking, make gravy. Add remaining 3 cloves garlic and remaining sage to fat in skillet. Cook over medium heat 1 to 2 minutes until sage crisps and garlic becomes aromatic. Add remaining 3 Tbsp flour.
• Whisk to combine, then cook 1 to 2 minutes. Slowly whisk in 1 cup chicken stock, whisking until there are no lumps, then whisk in remaining stock. Season with salt and freshly ground black pepper and bring to a gentle boil. Reduce heat to maintain a simmer and cook about 15 minutes, stirring occasionally.
• Strain into a small saucepan and check for seasoning one more time, adding more salt and pepper if necessary. Add a few dashes of your favorite hot sauce, making it as spicy as you'd like.
• Remove the chicken from the oven and let it rest 5 minutes. Serve with gravy.

MICHAEL SYMON'S MOTHER'S RICOTTA MEATBALLS

Steps:

• Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly. Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt. Sprinkle in flour. Form meat mixture into 1" balls. (Sic. What is meant is to form the meatballs, then dust them in flour prior to frying.).
• Warm olive oil in sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
• Heat more olive oil in sauté pan over medium-high heat. Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes). Deglaze pan by adding red wine, then cook until liquid is reduced by half. Add tomatoes and chile flakes, then bring to a simmer. Add salt to taste. Add meatballs, then simmer for 30 minutes.