QUINOA PARIS is a seed to germinate a certain idea of living well and preserve the reminiscence of beauty and well-being, through places and decorations, taste and sensory experiences, and timeless objects designed to grow with you.

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QUINOA PARIS est une graine pour faire germer une certaine idée du bien vivre et préserver la réminiscence du beau et du bien-être, à travers des lieux et décors, des expériences gustatives et sensorielles, et des objets intemporels pensés pour grandir avec vous.


CHICKEN PARMA

CHICKEN PARMA

INGREDIENTS


Pour 4 personnes

  • 4 breasts of chicken boned
  • Salt and pepper to the taste
  • 2 tbsp of flour any use
  • 2 eggs
  • 4 cups of bread-crumb panko
  • 1/2 compresses of grated Parmesan cheese
  • 1 cup of olive oil to fry
  • 1/2 compress of prepared tomato sauce
  • 1/4 compresses of fresh mozzarella, cut in pieces
  • 1/4 compresses of chopped fresh basil
  • 1/2 compresses of cheese Provolone, grated
  • 1/4 compresses of cheese grated Parmesan cheese
  • 1 tbsp of olive oil


    INSTRUCTIONS

 

  1. Preheat the oven in 230°C.
     
  2. Place the breasts of chicken between two thick sheets(leaves) of plastic film, or still in a bag Ziploc. Place on a solid and flat surface and flatten in the pestle(drumstick) until a thickness of 1/2 thumb(inch). Season of salt and pepper. Sieve 2 soup spoons of flour over the chicken to cover him(it) with flour. Turn(return) the chicken so as to sprinkle him(it) with flour from both directions.
     
  3. Beat eggs in a bowl. In another bowl, combine(organize) panko bread-crumb and 1/2 compresses of worn Parmesan cheese.
     
  4. Dip the breasts of chicken into beaten eggs then press them in bread-crumb in the Parmesan cheese; be urgent to glue bread-crumb. Repeat it re - soaking into eggs, then iron in bread-crumb; let rest(base) the chicken 15 minutes.
     
  5. Warm 1 cup of olive oil in a big frying pan on average-lively fire(light) and deep-fry the chicken approximately 2 minutes by side there. The chicken will end its oven cooking.
     
  6. Place the chicken in a dish(flat) of cooking and water(spray) with the tomato sauce. Arrange uniformly the cheese mozzarella, the basil, the provolone, ¼ cup of Parmesan cheese then drizzle with olive oil.
     
  7. Bake until the chicken is not pink any more in its center and until the cheese is bubbling, approximately 15-20 minutes. A thermometer with meat should indicate at least 75°C.
GRAVY SAUCE

GRAVY SAUCE

BLACKENED BARRAMUNDI TOSTADA

BLACKENED BARRAMUNDI TOSTADA