Sous Vide Chicken Parmigiana

Give your chicken Parmigiana wings, by starting the cook with Sous Vide...

Author

Alex Gemmeke

As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.

Prep Time: 00:10

Recipe Time: 01:30

Temperature : 145.4F / 63C

Ingredients

• 2 chicken breasts
• 1/4 teaspoon garlic powder
• Salt and pepper
• For the Coating:
• 90g flour
• 1 teaspoons salt
• 1/2 teaspoon black pepper
• 1 egg
• 90g bread crumbs
• 30g grated parmesan cheese
• 1/2 tablespoons chopped parsley
• For Finishing:
• Chopped basil
• 4 slices of fresh mozzarella
• Grated Parmesan

Directions

1. Set your Anova Sous Vide Precision Cooker to 63ºC / 145.4ºF
2. Marinate the chicken with garlic powder as well as a little salt and pepper, put it in the vacuum bag or freezer bag and seal under water immersion. Then cook for 90 minutes at 63°C.
3. Prepare the breading assembly line shortly before the end of the cooking time: 1) Mix the flour with salt and pepper; 2) The beaten whisked egg; 3) breadcrumbs, parmesan and parsley. After the chicken is done, take it out of the bag and dry it well, then let it pass the breading assembly line.

Frying and the melted cheese finish

1. Heat olive oil in a frying pan and sauté from both sides, then heat the top heat grill, add two slices of mozzarella to each chicken breast, gratinate and serve with additional parmesan and basil.