I had never made Chicken Parmesan before, and I saw an episode of Rachel Ray last week where she made some, and it looked good – so I thought I would try it. I changed things a bit – because Rachel used some ingredients that I did not have readily available – but, it turned out AMAZING! I started out with some Boneless Chicken Breasts, which I butterflied, and pounded out to about 1/4 inch thick. Then, I put some Salt and Pepper on them, and progressively put them through All Purpose Flour, Egg Wash, then a mixture of Italian Bread Crumbs, Panko Bread Crumbs, Parmesan Cheese, Garlic Powder, Red Chili Flakes, and Oregano – then they were ready for the Air Fryer.
I cooked the pounded out and coated Parmesan Chicken Cutlets in the Air Fryer at 380 degrees for 8 minutes – flipping them at the half-way point. Then I put them in the oven at 200 degrees to keep them warm while I finished cooking the rest of them. Here is the finished product – before adding the Mozzarella Cheese in the Broiler.
While I was continuing to cook the Chicken Cutlets in the Air Fryer, I began to prepare the Arrabiata Sauce for the Parmesan Chicken. I started with some Olive Oil, Garlic Powder, Chili Paste, Chicken Stock, Crushed Tomatoes, and Salt. I let that simmer on the stove top for about 20 minutes.
Then, I shredded some Cauliflower in the Food Processor, and fried it in the Cast Iron Skillet, with Olive Oil, Salt, Pepper, and Butter. I cook it for about 5 minutes.
I also made a second sauce – a Chili/Honey Sauce. This Sauce is a mixture of Chili Paste, Honey, and Chicken Stock. The interesting story of this Sauce started a few days earlier. We had some Bees in front of our house, and had to call someone to have them removed. We kept some of the Comb Honey. A friend of mine, Anthony Lopez, mentioned that it would be a cool story, if I could use some of that Honey in one of my recipes – which is what I did. Thank you, Anthony, for the suggestion.
We also, made some Corn on the Cob and some Ranch Style Beans.
When everything else is about finished, I covered the Chicken Cutlets with Shredded Mozzarella Cheese, and put them in the oven on the broil setting until the Cheese was melted, and starting to bubble. Then, I added the Arrabiata Sauce to those 6 pieces. The other 2, I covered with the Chili/Honey Sauce – for Jesse and I – This Sauce was very hot, and Jesse and I were the only ones that wanted it.
Here are the Chicken Parmesan after coming out of the broiler.
Here is the final meal – with the Chicken Parmesan, Ranch Style Beans, Corn on the Cob, and Cauliflower Rice. This plate shows the Chili/Honey Sauce. The Chicken Parmesan was crispy on the outside, and amazingly Tender and juicy on the inside – with the Chili/Honey Sauce being a great combination of the heat and the sweet. It was a big hit for everyone.
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