Parmesan-Crusted Chicken – Recipe of the Week

1. Parmesan-Crusted Chicken

Ingredients:

• 4 bone-in, skin-on chicken legs (frenched if preferred)
• 1 cup buttermilk
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and black pepper
• 1 cup panko breadcrumbs
• ½ cup grated parmesan
• ¼ cup AP flour
• Oil for frying (grapeseed or canola)

Method:

1. Marinate chicken in buttermilk, Dijon, garlic powder, paprika, salt, and pepper. Let sit for 4–24 hours.
2. In a bowl, mix panko, parmesan, and a pinch of salt.
3. Dredge marinated chicken in flour, then back in buttermilk, and coat in the panko-parmesan mix.
4. Pan-fry or shallow-fry at 350°F until golden and internal temp hits 165°F.
5. Rest on a rack before plating.

2. Whipped Yukon Gold Potatoes

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled & quartered
• ¾ cup heavy cream
• 6 tbsp unsalted butter
• 1 tsp roasted garlic (optional)
• Salt to taste

Method:

1. Boil potatoes in salted water until fork-tender. Drain well.
2. Use a ricer or food mill for ultra-smooth texture.
3. In a saucepan, heat cream and butter together until warm. Stir in roasted garlic.
4. Fold into potatoes gently until smooth and fluffy. Season to taste.

3. Citrus Arugula Salad

Ingredients:

• 2 cups baby arugula
• 1 cup cherry tomatoes (heirloom if available), halved
• 1 tbsp lemon juice
• 1 tsp orange zest
• 2 tbsp olive oil
• Salt and pepper
• Optional: shaved parmesan or crispy pancetta

Method:

1. Whisk lemon juice, zest, olive oil, salt, and pepper to make the vinaigrette.
2. Toss arugula and tomatoes in vinaigrette just before serving.

4. Assembly

1. Spoon a generous scoop of whipped potatoes into the center of the plate.
2. Top with the crispy chicken.
3. Top with a small, vibrant pile of arugula salad.
4. Finish with microgreens, a drizzle of olive oil, or shaved parmesan.