Sous Vide Chicken Parmigiana
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.
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Pro-level cooking techniques made simple.
Ingredients for 2
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
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Step 1
Set your Anova Sous Vide Precision Cooker to 63ºC / 145.4ºF
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Step 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.
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Step 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.
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Frying and the melted cheese finish
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Step 0
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.