@madebymusashi
Jasmine & Musashichicken picatta with red cabbage slaw 🐓🍋 recipe notes below: 🐓🍋 chicken picatta 1/ start with confiting garlic about a hour before you want to start cooking. Take a head of garlic, slice the top off, and cover in a saucepan in oil. Simmer on low heat for 30-60min. 2/ Start brining chicken thighs in water, salt, yondu, and garlic powder. Leave in the brine for 20 minutes. 3/ back to the confit, Strain and save the oil. Squeeze out the garlic, add some salt, and mash into a paste with a fork. Set aside. 4/ strain the chicken from the brine and pat dry. Put the chicken between plastic and pound thin. 5/ Prepare your three dishes for dredging. One with flour, some cayenne, salt, pepper. Another with egg, salt, pepper. Last with panko and salt. Run the chicken through those 3 steps, lay on a baking rack. 6/ time for the sauce. In a sauce pan, add butter, 1 shallot finely minced, a dollop of t$3 garlic confit, white wine, and a bay leaf. Simmer for 5 minutes. Add capers minced and heavy cream. Simmer 2 min then move off heat while you fry the chicken. 6/ in a skillet, heat up the oil from the garlic confit. Wait until heated to 375-degrees. Lay the chicken in. Watch video for my tips on listening for frying, trust your instincts!! 7/ finish the sauce with lemon zest, pepper, and a healthy squeeze of lemons juice. Taste and adjust as needed. 8/ plate with chicken, sauce on top, and fresh parsley. 🥬 red cabbage slaw 1/ thinly slice red cabbage and place in a bowl. Thinly slice carrot and soak in water to take out the strong veg crunch flavor. 2/ meanwhile, in the bowl with the cabbage, add mayo, a bit of the garlic confit, splash of apple cider vinegar, pinch of sugar, salt, pepper, celery seeds. Mix. 3/ drain the carrot, add into the bowl. Top with some fresh dill. Mix, taste, adjust as needed. #chickenpicatta #picatta #dinnerrecipe #katsurecipe #homecooking #nycfoodie #bayarea
On the profile · Jun 26, 2023