How To Make Chicken Parmesan With Miso Balsamic Salad
How To Prepare Chicken Parmesan
Start by butterflying your chicken breasts and pounding them to have a uniform thickness. This method will help your chicken breasts cook evenly. Cover your pounded butterfly chicken with the trinity of breading; flour, beaten eggs, panko breading. You can cook the chicken parmesan by pan-frying, using an air fryer, or in this recipe, using the microwave.
How To Make Miso Balsamic Salad
To prepare the miso balsamic vinaigrette, whisk the loosened white miso paste, balsamic vinegar, olive oil, and honey until thoroughly combined. Toss the miso balsamic vinaigrette to your sliced heirloom tomatoes and fresh basil leaves when you’re ready to serve.
Ingredients & Substitutions
- Chicken Breasts - this chicken cut is best for chicken parmesan since the breast has the most meat and doesn’t have bones, making it easy to eat.
- All-Purpose Flour - this ingredient can’t be overlooked in breaded recipes. It doesn’t only help the eggs stick to the surface of the chicken and helps absorb and trap the moisture from the chicken to make it crispy yet juicy on the inside.
- Eggs - another key ingredient to creating the crispy breading, the eggs will be a binder for the breadcrumbs.
- Panko Breadcrumbs - traditionally used in Asia, especially in Japanese cooking, have a lighter texture but are crunchier than other breadcrumbs.
- Parmesan Cheese - what is chicken parm without the parmesan. Known as the “king of cheeses,” this cheese has a gritty texture and has a nutty flavor. We’ll be combining it with the panko breadcrumbs, so you get that burst of parmesan cheese flavor with every bite.
Miso Balsamic Salad:
- Heirloom Tomatoes - unlike the usual red tomatoes, heirloom tomatoes are plumper and less acidic in taste. They also have a variety of colors: red, orange, green, purple, or blackish.
- Fresh Basil - a burst of freshness and peppery flavor that’s very pleasant and goes well with the tomatoes and balsamic vinegar.
- Balsamic Vinegar - known for its sweet and sour taste, with notes of molasses. Balsamic vinegar is an absolute salad dressing base for tomato and basil.
- White Miso Paste - add a flavorful twist to this recipe. We’re adding white miso paste for added salty and sweet dimensions.
- Olive Oil - a vital component of every vinaigrette. Its robust flavor makes vinaigrette taste bolder.
- Honey - aside from being a sweetener, honey is also an excellent natural preservative and is also an emulsifier to help stabilize our vinaigrette.
Tips & Suggestions
- Flour lightly, breadcrumb generously - when you flour your chicken, flour lightly and shake off the excess flour. After you dip it in egg, make sure to cover it with breadcrumbs well. You should press in the breadcrumbs quite firmly for them to stick nicely.
- Do not overcrowd your pan - make sure you don’t put too many pieces in one go. Chicken parm may turn out soggy if you don’t give it enough space. Cook it in hot oil for 2-3 baths until golden.
Frequently Asked Questions
How Do I Keep Chicken Parmesan Crisp When Reheating?
The best way to reheat the chicken parm is in the oven. Place it in an aluminum-covered oven-safe container, add a small amount of olive oil lining the bottom, and bake for about 15 minutes at 350 degrees F (180 degrees C). Your chicken parm will remain crispy on the outside and tender on the inside.
How Long Can I Keep Chicken Parmesan Leftovers?
You can keep your leftover chicken parm refrigerated for up to 5 days.
What Are Other Good Side Dishes That Go Well With Chicken Parmesan?
Although we love the miso balsamic salad for this dish, you can add more side dishes to the chicken parm. Pasta is a genuinely classic side that goes well with chicken parmesan; you can have a traditional or no-carb veggie version. You can also pair it with Mashed Potatoes
or Garlic Bread
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