Parmesan Chicken and Tarragon Chicken are one of those dishes you can never go wrong with when ordering in a restaurant. I tried recreating one of those restaurant-style Italian Chickens and it turned out pretty good! The recipe is easy and can be served with some pasta or a side of creamy mashed potatoes and even garlic rice.
I’ve made a video too with all the steps in detail:
Ingredients
- 2 Chicken Fillets
- 1 Block Cheddar Cheese
- Soy Sauce
- Hot Sauce
- Vinegar
- Worcestershire Sauce
- Mustard Powder
- 1 Eggs
- 1 Cup Bread Crumbs
- White Pepper
- Ketchup
- Oregano
- Butter
- Chopped Garlic
- Cream
- Milk
- 2 Boiled Potatoes (mashed)
- Oil to Fry
Method
- Slightly cut the chicken fillets from the sides making a pocket and add some cheese in between. Make sure your fillets aren’t hammered.
- Marinate them with 2 tsp Soy Sauce, 2 tsp Hot Sauce, half tsp Worcestershire Sauce, 1 tsp vinegar and 1 tsp mustard powder for about 2 hours.
- Beat an egg, add some white pepper to the bread crumbs and coat the fillets repeating the process twice.
- Freeze the fillets for 5-7 minutes so that the coating becomes firm and then shallow fry them on a low flame.
- While your chicken fries, make the sauce using 5-6 tbsp ketchup, 1 tbsp hot sauce, 1 tsp soy sauce, oregano and white pepper. Add your fillets to the sauce.
- Once that’s done, you may top your fillets with some cheese and let the cheese melt.
- For creamy white sauce, use around 1 tbsp butter and add some garlic. Once the butter melts, add some cream and milk to it and maybe a little bit of cheese.
- Mix this sauce with your boiled, mashed potatoes and sprinkle a little oregano.
- You can also use this white sauce as a topping on your chicken.
- Plate it out and dig in!
Enjoy!
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