So after my "more meat-less meals" proclamation from yesterday, I give you, meat on meat! Did I mention it is baby steps with MM?
I found this delectable recipe in the January 2011 issue of Food and Wine. I will admit that I usually shy away from recipes calling for the dredging and coating of a protein because it is kind of an annoying process. It is time consuming to set everything up and then to clean the myriad dishes afterwards; I always make a mess all over the counter; and I hate that so much flour, egg, and coating go to waste, spoiled and contaminated at the bottom of the dish. But I was up for a challenge this week, so decided to give this a try.
If there is anything to take away from this dish, it is that panko fried in oil is delicious. Sadly, once you cover the chicken in sauce, cheese and pepperoni and then cook it, the coating loses it crispiness and becomes like any other slightly mushy breaded coating. Mushy or not, it tasted delicious and the chicken stayed moist. I know I have said this before, but don't count out the parsley as just a garnish; the fresh flavor complements the cheesy saucy bready chicken perfectly.
Another helpful note: line your baking sheet with foil. I did not, and poor MM soaked and scrubbed my baking sheet the entire night.
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