Chicken Patty Parm With Salami Salad Recipes

Steps:

• Preheat grill pan or outdoor grill to high. Coat chicken in extra-virgin olive oil, a generous drizzle. Combine the grill seasoning with cumin and thyme and sprinkle evenly over the chicken. Grill the meat 5 to 6 minutes on each side. Remove from heat and cool until easy to handle.
• While chicken cooks, heat a skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, a turn of the pan, the garlic and onion, cook together a few minutes then add the tomatillos. Cook together 3 to 4 minutes just to take the bitter edge off the tomatillo then remove from heat.
• In a large bowl, combine the diced peppers, celery, olives and hominy. Dice and add the chicken. Add the hot sauce and the lime juice to the salad and dress with 2 tablespoons extra-virgin olive oil, eyeball it. Toss the salad then add in the tomatillo mixture and combine. Season the salad with salt and pepper, to taste, and serve with bits of tortilla chips as garnish.

Steps:

• Preheat the oven to 350 degrees F. Set a wire rack over a roasting pan and spray with the nonstick spray.
• Using a sharp knife, make a lengthwise, horizontal cut into the side of each chicken breast so you can open it up like a book. Place between two sheets of plastic wrap and gently pound out so it has an even thickness. Sprinkle with salt and pepper.
• Lay slices of pepperoni down the middle of each breast, slightly overlapping each piece so there are no gaps. Top with slices of mozzarella. Sprinkle each piece of chicken with 1 tablespoon Parmesan. Starting with one of the edges of the chicken (that isn't covered) roll each chicken breast over the top of the pepperoni and cheese (like a sushi roll) onto itself. Secure by inserting one skewer on each end and one in the middle so it retains its shape.
• Set up a breading station with 3 pans. Pour the flour into one and season with salt and pepper. Crack the eggs into a second pan and season with salt and pepper. Mix well. In the third pan, add the panko and remaining 3/4 cup Parmesan. Season with salt and pepper and mix well. Working with one chicken portion at a time, dip into the seasoned flour, then egg mixture and then panko, gently pressing the panko into the chicken all over, especially taking care to cover the seams and sides.
• Place the breaded chicken portions on the prepared rack seam-side down, ensuring they have space between them so they cook evenly. Spray with nonstick spray, then bake until golden brown, about 30 minutes. Allow to cool for a few minutes before slicing.
• Prepare the sauce: Add the celery, carrots and onion to a food processer and process until finely diced. Set aside.
• In a large pot, add the canola oil and thinly sliced pepperoni. Cook over medium heat, gently stirring, until the pepperoni is crisp, about 3 minutes. Remove with a slotted spoon and set aside to drain on a paper towel. To the pepperoni fat in the pot, add the tomato paste, garlic and the onion-celery-carrot mixture and saute until golden, 4 to 5 minutes. Add the tomatoes, basil and bay leaf. Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes.
• Slice the chicken into 1-inch-thick slices and serve with the sauce. Garnish with the crispy pepperoni, basil and more Parmesan.

Steps:

• Preheat the broiler. Place wire racks over 2 sheet pans. Cut two 12-inch sheets of plastic wrap.
• Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick.
• Heat the oil and butter in a large nonstick skillet over medium-low heat.
• Meanwhile, combine the panko, all but 2 of the basil leaves and Parmigiano-Reggiano in a food processor and pulse until combined. Season with salt and pepper. Transfer the mixture to a small sheet pan or plate. Place the flour on a second small sheet pan or plate and season with salt and pepper. Whisk the eggs, mustard and 2 tablespoons of water together in a shallow bowl until combined. Season with salt and pepper.
• Begin by dipping one piece of chicken into the flour, then into the egg mixture, then into the breadcrumb mixture to coat completely. Set the breaded cutlet on one of the wire racks. Repeat with the remaining chicken.
• Raise the heat under the skillet to medium-high. Cook the cutlets in two batches until golden brown, 3 to 4 minutes per side. Transfer to the second wire rack and sprinkle with salt.
• While the chicken is frying, prepare the sauce.
• Combine the passata, garlic and reserved 2 leaves of basil in a medium saucepan over medium heat. Season with salt and pepper. Cook until warmed through, about 5 minutes. Remove from the heat.
• Place the sliced rolls on a sheet pan. Broil the rolls until just toasted, 30 seconds to 1 minute.
• Top each fried chicken cutlet with the sauce and a few slices of mozzarella. Broil until the cheese is brown and bubbly, 3 to 4 minutes.
• Place each chicken parm cutlet onto the bottom half of a roll. (If chicken is too wide, cut lengthwise and stack the chicken so it all fits.) Top with more sauce and the top buns. Slice in half and take a crunchy bite!

Steps:

• Place chicken patties in a microwave-safe 11x7-in. dish. Microwave, uncovered, on high for 4 minutes. Top with spaghetti sauce and cheeses. Cover and cook 4-5 minutes longer or until heated through. Serve with spaghetti.