Chicken Parmigiana is a delicious Italian dish.

 

Many Italian restaurants offer different options for its preparation, but, ironically, Chicken Parmesan does not contain as much Parmesan as the name suggests.

 

The preparation was named after the Parma region where it is believed to have originated.

 

Chicken parmesan can be served over a portion of pasta or rice, mashed potatoes or with a salad, for those who prefer the lighter option.

 

Ingredient:

2 pieces chicken breast

1/2 cup flour

2 eggs, beaten

1 can pesmet

1 teaspoon Kosher salt

black pepper

frying oil

2 cups mozzarella grated or finely chopped

Italian spaghetti sauce

Parmesan

 

 

Method of preparation:

Cut each chicken breast in half, then each piece in half again. You need to get pieces of meat of approx. 1 cm thick.

Season each piece with salt and pepper.

 

Beat eggs in a large but shallow bowl.

Put the flour on a plate or a flat plate.

 

Pass each piece of meat through the flour, on one side and on the other. Shake off excess flour.

Then, one by one, dip the pieces of meat in the beaten egg so that it is completely covered.

Then transfer the pieces of meat to another bowl in which you have previously mixed the breadcrumbs with a teaspoon of salt.

 

Heat the oil well in a pan and fry for 5-6 minutes, taking care to turn the meat over halfway through.

Remove the fried chicken breast on a plate covered with paper towels, thus removing excess oil.

Place the pieces of meat on a baking sheet in a tray, and place plenty of mozzarella on top of each piece of meat.

 

Put in the oven until just until the mozzarella has melted.

Remove the pieces of meat from the oven and add over each pasta sauce, and on top Parmesan and a little finely chopped parsley.

It can be served with pasta or salad.

 

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The fact that the French are reputed to be gourmets has probably been heard by many. In France, people's interest in delicious food is considered completely natural and perhaps even ahead of their love interest, in which, by world recognition, the French have no equal.

 

What defines French cuisine?

 

Naturally, in France, oysters are the most common dish. Connoisseurs consider these mollusks the most exquisite food. Oysters are grown in particular plantations with seawater, where the salt content is low, or they are caught in the tidal zone, near the mouth of the rivers. French flat types of oysters are called belon, marine, and Arcachon. 

 

They sell oysters by weight from September to October. When buying oysters, you must ensure their shells are tightly closed; if the shell is open, the mollusk is dead. There is a special knife for opening oysters. After opening the shell, you need to squeeze lemon juice and take it out of the shell. 

 

When preparing many dishes, the French put a small bunch of herbs in the pan, which gives the words a unique French flavor. It is called "bouquet garni" and consists of parsley, savory, and bay leaf. Before serving, the beam is removed. It is impossible to keep silent about the chic desserts, which the French undoubtedly know. This is cherry clafoutis pie, delicious Tarte Tatin - open fruit cakes, and of course, the famous creme brulee - cream baked with caramel crust - the king and master of all desserts.

 

What are the secret ingredients French chefs use?

 

Despite regional differences (and the cuisine of Provence and the cuisine of Burgundy differ significantly), a characteristic feature of the national French cuisine is the abundance of vegetables and root crops. Potatoes, green beans, varieties of onions, spinach, cabbage of multiple types, tomatoes, eggplants, celery, parsley, and salads are used for preparing snacks, first and second courses, and side dishes. Compared to other European countries, French cooking uses fewer dairy products. The exception is cheeses, famous all over the world. A dish with cheeses and a green salad are always served before dessert.

 

France produces at least 500 varieties of cheese. Almost every French village knows its unique recipe for making cheese. Among them are Roquefort, Gruyere, Camembert, etc. Omelets and cheese souffle are typical for the French table, which is cooked with seasonings and fillings: ham, mushrooms, and herbs. The quality and characteristics inherent in each product must be preserved. 

 

Of the first courses, leek puree soup with potatoes and onion soup seasoned with cheese is very favorite. Provencal thick fish soup bouillabaisse is also widely known. French chefs use various meat products: veal, beef, lamb, poultry, and game. Dishes from the sea and freshwater fish are trendy: cod, halibut, pike, carp, and seafood such as oysters, shrimps, lobsters, and scallops. The French are considered the inventors of sauces. In their preparation and invention of new recipes, you will not find their equals worldwide.

 

French cuisine – famous dishes

 

Describing French cuisine is a thankless task. Long considered one of the best in the world, it absorbed many peoples' culinary traditions and became a source of inspiration for followers from different countries. Suffice it to say that the names of several French dishes, wines, sauces, and the methods of processing and cooking products have entered many languages ​​​​and are understandable without translation. France is considered the birthplace of almost half of the most popular dishes and drinks in Europe, and many of its "works" have long become "their own" in the cuisines of other European nations, in some cases turning into world-famous trademarks (suffice it to recall mayonnaise, fricassee, champagne or cognac ).

 

Salmon En Papillote

 

Salmon, along with fried fennel, half-boiled potatoes, shallots, herbs, a piece of butter, and a small amount of white wine, is sealed “en papillote,” that is, in a parchment roll, and baked until the fish becomes tender. Each serving is served directly in the package. There are some advantages to this baking method: ease of preparation, clean dishes, fish and vegetables steamed with aromatic additives, which are very tasty, juicy, and healthy. Serve the packages sealed so that each guest opens their portion and enjoys the incredible aroma. And next to the table put a tapenade of olives. It complements the taste of salmon nicely.

 

Ingredients for the recipe:

Salmon

• 1 st. l. rapeseed oil, one fennel root, cut into 0.5 cm thick slices
• Two potatoes, peeled and cut into 0.3 cm thick slices
• Four skinless salmon fillets, 140g each
• 1/4 st. white wine
• 2 tbsp. butter
• 1 tbsp minced fresh tarragon, 1/4 shallot, minced

 

Tapenade

• 1 st. pitted manzanilla olives, rinsed, dried, and finely chopped
• 1 st. l. capers, rinse, pat dry, and finely chop
• One anchovy, minced
• One garlic clove, minced
• 1/4 st. olive oil
• 2 tsp lemon juice
• 1 tsp honey
• 1 st. l. chopped fresh parsley

 

Recipe preparation:

 

Prepare salmon: Preheat oven to 150°C. Bring salted water to a boil in a saucepan. Place a skillet over moderately high heat and add vegetable oil. Sprinkle the fennel with salt and black pepper. Once the oil is hot, add the fennel and fry on one side until golden brown, 2 to 3 minutes.

Meanwhile, boil the potato slices in water for 3 minutes, then drain. Cut out four pieces of parchment paper in the shape of a large heart, then fold them in half. Lift one side of each parchment heart, place some fennel in the center of the bottom half, then top with potatoes and salmon. Top each piece of salmon with a quarter of the white wine, butter, tarragon, and shallots: salt and pepper. Start closing the rolls of parchment, crimping the edges in small folds, so they are all tightly sealed. Place them on a baking sheet and bake in the oven for 15-18 minutes, depending on how you want them to be.

 

Make the tapenade: While the salmon is in the oven, toss the olives, capers, anchovies, and garlic in a bowl. Add olive oil, lemon juice, and honey and mix until smooth. Sprinkle the tapenade with chopped parsley. Open the packages with fish on the table and put a spoonful of tapenades in each serving.

 

Quiche Lorraine

 

Quiche is an open pastry pie filled with cheese, cream, eggs, and milk. It isn't easy to disagree with such a formulation of the question. We can only add that this dish is most likely of French origin, although some consider it English. In any case, perhaps the most famous variant of quiche in the world, Loraine quiche, comes from the French Lorraine, which is where the name, as you can see, comes from.

 

Ingredients:

 

For the dough

 

• Flour, 125g
• Salt, 1/2 teaspoon
• Butter, 100g
• Icy water, 3 tbsp. spoons

 

For filling

 

• Bacon, 6-12 pieces, to taste
• Eggs, four pcs.
• Heavy cream, 1 cup
• Milk, 1 cup
• Swiss cheese, 150g
• Onion, or shallot, a little (optional)
• Salt, 1/2 teaspoon
• Nutmeg, a little

 

Recipe preparation:

 

We make shortbread dough - add finely chopped butter cubes to the sifted and salted flour.

Then mix so that it turns out as homogeneous as possible, although you can’t do without lumps.

Then add ice water one tablespoon at a time and stir constantly. It is best to put a bowl of dough on ice in addition.

We interfere until a homogeneous mass is formed, from which we sculpt a ball and send it to the refrigerator for at least an hour.

Meanwhile, fry the bacon.

We cut the bacon into smaller pieces, do the same with the onion, and rub the cheese. Cheese is needed like Emmental or Gruyère.

We put good eggs in a bowl.

Add cream, milk, salt, and nutmeg. We mix.

Stir in the grated cheese as well.

When the dough is ready, roll it out and place it in a mold smeared with butter.

Spread the bacon and onion evenly on the bottom.

Then gently pour in the cream cheese mixture.

We cook for 15 minutes at 220 C, after which we reduce the heat to 160 C and cook for another 35 minutes.

Let stand 10 minutes before serving.

 

Potatoes Dauphinoise

 

If you love potatoes, why not spruce up your "potato menu" with a good old French recipe. We offer to cook potatoes "dauphine" or potatoes "a la dauphinoise."

 

Ingredients:

 

• 500 g potatoes
• One egg
• One glass of milk
• 200 g grated cheddar cheese
• 45 g butter
• 1/2 teaspoon salt
• a pinch of black pepper
• a pinch of nutmeg
• One garlic clove

 

Cooking:

 

Peel the potatoes and cut them into thin slices. Salt and pepper to taste, and add nutmeg and half of the grated cheese. Mix everything. Pour the milk into the potatoes and crack the egg. Mix well. Rub a dish for baking potatoes with garlic and brush with oil. Put the potato mixture in it, and sprinkle the remaining cheese on top. Cut the butter into small pieces and place it on top. Put the dishes with potatoes in a preheated oven for about 40 minutes. The word is ready when the potatoes become soft and a golden crust appears on top.

 

Bouillabaisse

 

When the Marseille fishers cooked soup from the remains of an unsold catch in the evening, they did not suspect that in the future, this dish would become a delicacy that would be served in the best French restaurants. The first Marseille bouillabaisse was made from pieces of dry bread, small fish, shrimp, squid, and shellfish, and now lobsters and expensive fish are added to this soup, so the cost of a bowl of soup sometimes reaches 200 euros. According to the French legend, the goddess of love and beauty, Aphrodite, was engaged in the preparation of bouillabaisse. She fed her husband Hephaestus with it because she was born from sea foam and the sea element was almost native to her. However, let's go down from Mount Olympus and go to the kitchen to understand how to cook bouillabaisse at home.

 

So, if you follow the recommendations of experienced chefs, to prepare a classic bouillabaisse, you will need:

 

• 2 kg of any medium-sized sea fish and some vegetables - fennel bulb
• Three tomatoes
• Three garlic cloves
• Two leeks
• Two heads of onion
• Three celery stalks

 

From spices, take a bouquet garni, which includes parsley, bay leaf, thyme, basil, rosemary, tarragon, sea salt, and olive oil will also come in handy.

 

Cooking method:

 

Finely chop the celery, the whole leek, one clove of garlic, and one onion. Fry, constantly stirring, vegetables in 7 tbsp. l. olive oil. Rinse the fish, clean it from the insides, remove the tails, heads, and fins, and place it in the pan with the roasting vegetables. Add water, so it is above the level of the fish trimmings, and then simmer for 20 minutes. Pour boiling water over the tomatoes, remove the skin from them and grind the pulp into a puree. Finely chop the fennel, one more onion, and two cloves of garlic, and fry the vegetables in a pan in a small amount of oil. Add chopped tomato pulp to vegetables. Strain the cooled fish broth, remove the heads, and wipe the vegetable grounds through a sieve. Pour the broth into the fried vegetables, mix with the mashed vegetables from the broth, salt, and add seasonings. Put the pieces of chopped fish into the broth and cook it until soft. Serve the broth separately - with a toasted baguette and Provence garlic rui sauce, which you can cook yourself. The fish is laid out on a plate, and everyone adds it to the broth on their own.

PREPARATION TIME

 Preparation time: 10 min

 Cooking time: 50 min

 Ready in: 60 min

 

INGREDIENTS

 4 pieces of chicken breast / 1 whole chicken divided into about 8 parts

 200 g sliced ​​mushrooms

 800 g canned chopped tomatoes

 2 tablespoons oil

 250 ml white / red wine sec

 1 medium chopped onion

 1 stalk of chopped celery

 3 cloves chopped garlic

 1 chopped pepper

 1 teaspoon oregano

 basil, to taste (fresh or dried)

 salt and pepper to taste

 spicy paprika to taste

 

METHOD OF PREPARATION

 

Traditionally Italian ("a la cacciatora" meaning hunter), with an explosion of various flavors, vitamins and vegetables, chicken cacciatore is a filling and healthy food that is made with minimal effort. Ideal for people who lack free time but who want to eat tasty and "homemade".

 

 

Cut the chicken into pieces (we do not give an exact size, they must be neither too small nor too large as a "portion of chicken"), season it with salt and put it to harden in oil in a large pan , until browned on all sides - about 5 minutes. Take it out on a scam.

 

If you run out of oil in the pan, add it. Saute the onion, pepper, celery and sliced ​​mushrooms for about 10 minutes - during which time the onion becomes translucent and the mushrooms have left that delicious juice. Add the garlic, mix and let it simmer for another 1 minute.

 

Pour the wine over, mix, cover and leave on the fire until the amount of wine is reduced by half. Add the tomatoes. Season with salt, pepper, oregano and basil (optionally, for those who eat spicy, you can also add spicy paprika and hot pepper flakes), leave it uncovered for 5 minutes.

 

Add the chicken pieces over, turn on low heat, semi-cover the dish.

Stir and turn the chicken pieces from time to time for 30-40 minutes.

 

It is best served with a light garnish, such as puree or noodles. Bemorepada wishes you a good appetite.

 

Copyright © 2020 Bemorepanda Limited. All Rights Reserved.

The content available on the Bemorepanda.com website can be copied and republished in the limit of 200 characters and in the limit of 10 pictures and must include the URL of the article. It is forbidden to completely copy the material and place it anywhere else without indicating the link and the full name of the page.