HOUSTON – Continuing our Landry’s Chef Series — The Palm Restaurant started in New York City in the 1920s, landed in houston in 1978, and now calls downtown home. Famous for the caricatures on its walls and for treating every guest like a VIP, it’s a true fine dining destination. Concept executive chef Andreas Seidel joined us to chat about food and a special milestone for The Palm and gave us the details om their chicken parmigiana you can make at home.
The Palm Restaurant’s Chicken Parmigiana (Landry’s Restaurants)
The Palm’s Chicken Parmigiana
Ingredients:
One 8-ounce chicken breast
Two large eggs
One cup Italian breadcrumbs
All-purpose flour, for dredging
½ cup olive oil
One cup marinara sauce
Two tablespoons of grated Parmesan cheese
Five slices of Muenster cheese
Instructions:
1. Place the chicken breast between large sheets of plastic wrap on a work surface.
2. Use the flat side of a meat mallet to pound lightly from the center outward, gently easing the chicken to an even thickness of about ¼ inch.
3. In a large, shallow bowl, beat the eggs thoroughly.
4. Place the flour and breadcrumbs in two similar bowls and set all three bowls near the stove.
5. Preheat the broiler.
6. Place a large sauté pan over medium-high heat and add the olive oil.
7. Dip the chicken first in the flour shaking off any excess, then the beaten egg.
8. Finally, dredge the chicken in the breadcrumbs, making sure both sides are coated evenly, and gently shake off the excess.
9. Place the chicken in the pan with the heated olive oil and cook without disturbing until golden brown on the bottom. (About 1 to 2 minutes)
10. Using a metal spatula, turn and cook until the other side is golden brown. (About 1 to 2 minutes)
11. Remove the cooked chicken from the pan and gently pat both sides with a clean paper towel the transfer to a large ovenproof plate.
12. Pour half of the marinara sauce evenly over the top of the chicken.
13. Sprinkle the grated parmesan cheese over the marinara sauce.
14. Top the marinara sauce with the slices of Muenster cheese.
15. Place the plate under the broiler until the Muenster cheese is melted, bubbling, and golden brown. (About 5 minutes)
16. Transfer the chicken to a dinner plate.
17. Pour the remaining marinara sauce evenly on each side of the chicken parmigiana and serve.
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