Full Product Manual
Parmesan Chicken
Serves: 4-6
4-6 boneless, skinless chicken breasts
1 cup all-purpose our
1 teaspoon kosher salt
½ teaspoon freshly ground
black pepper
2 extra-large eggs
1 tablespoon water
1¼ cups seasoned dry bread crumbs
½ cup freshly grated parmesan, plus
extra for garnish
1 tablespoon unsalted butter
1 tablespoon olive oil
Salad greens, washed and spun dry
Directions:
1. Using mallet or rolling pin, pound
chicken breasts until they are ¼-inch
thick and set aside.
2. Combine our, salt, and pepper
on dinner plate.
3. Beat eggs with water and transfer to
second dinner plate.
4. Combine bread crumbs with
parmesan on third plate.
5. Coat chicken breasts with our
mixture, then dredge in egg mixture,
then coat in bread crumb mixture.
6. Heat butter and olive oil in large
sauté pan on Medium-Low (175°F).
7. Add 2-3 chicken breasts and cook
for 2-3 minutes per side.
8. Repeat step 7 with remaining
chicken breasts, adding more butter
and oil if necessary.
9. Top each chicken breast with
parmesan cheese and serve with
salad greens.
Tip: Toss the salad greens in ¼ cup
freshly squeezed lemon juice, ½
cup olive oil, ½ teaspoon kosher
salt and ¼ teaspoon black pepper.
Fried Chicken PIC Style
Serves: 1-2
1½ pounds bone-in chicken pieces
(breasts, thighs, and drumsticks)
½
3
2
cup all-purpose our
3 teaspoons poultry seasoning or
paprika
3 teaspoons dried basil or marjoram
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black or white pepper
7 cups canola or vegetable oil
Directions:
1. Combine our and all spices in
4-quart plastic container. Shake to
evenly mix ingredients.
2. Add canola or vegetable oil to
medium stock pot.
3. Heat over Medium-High (375°F)
for 12-15 minutes, until oil
reaches 350˚F.
4. Add chicken pieces to seasoned
our, shaking plastic container each
time to coat.
5. Cook chicken 10-12 minutes
per side.
6. Cook chicken until internal
temperature reaches 165-170˚F.
Tip: Be careful not to overcrowd pan.
If necessary, cook in two
or three batches.
• This recipe can be altered to fry 4
pounds of chicken. To do so,
double the dry seasoning and
increase our to 3 cups.
• Ideal oil temperature for chicken is
350˚F and should be checked with
a digital thermometer.
• 47
Pork & Chicken