Parmesan-Crusted Chicken with Jeff Mauro | The Kitchen

Is there really anything better than a crispy chicken cutlet? Paired with grilled baby artichokes and greens, this is the most-perfect summer dinner! Subscribe ► http://foodtv.com/YouTube Get the recipe ▶ https://foodtv.com/2HNaRgz Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Parmesan-Crusted Chicken with Grilled Baby Artichokes RECIPE COURTESY OF JEFF MAURO Level: Intermediate Total: 1 hr Active: 45 min Yield: 4 to 6 servings Ingredients 1 clove garlic, minced 2 lemons, cut in half 1/2 cup olive oil Kosher salt and freshly ground black pepper 12 baby artichokes, trimmed and cut in half 1 cup all-purpose flour 2 large eggs, beaten 1 cup breadcrumbs 1/2 cup grated Parmesan 1 1/2 pounds chicken breast, thinly sliced 3/4 cup canola or vegetable oil 2 cups watercress Directions Whisk together the garlic and juice of 1 1/2 of the lemons in a small bowl. Let stand for 5 minutes to mellow the garlic flavor. Whisk in the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside. Bring a large pot of salted water to a boil and prepare an ice bath. Squeeze the juice from the remaining lemon half into the boiling water and add the rind to the water. Add the artichokes and cook until the centers are tender when pierced with a knife, about 8 minutes. Shock the artichokes in the ice bath, remove from the water and pat dry. Heat a grill pan over medium-high heat. In a large bowl, toss the artichokes with about 1/4 cup of the dressing. Place the artichokes on the grill pan and cook until grill-marked, 3 to 4 minutes per side. Set aside. Preheat the oven to 200 degrees F. Set up 3 shallow bowls or baking dishes. In one, mix together the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the next one, whisk together the eggs, 1/4 cup water and some salt and pepper. In the last one, mix together the breadcrumbs, Parmesan and salt and pepper to taste. Coat each chicken piece with the flour mixture first, shaking off any excess flour. Next, dip into the egg mixture, making sure to coat both sides. Lastly, dredge in the breadcrumb mixture, pressing lightly to coat. Place on a baking sheet fitted with a rack. In a large skillet, heat the canola oil over medium heat. Add 3 or 4 chicken pieces and cook each side until golden brown, 3 to 4 minutes. Transfer to a clean baking sheet fitted with a rack and hold in the oven. Repeat the process with the remaining chicken. To serve, toss the watercress with the remaining dressing. Place each chicken piece on a plate, arrange some of the artichokes around the chicken, top with some of the watercress and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #ParmesanCrustedChickenWithGrilledBabyArtichokes #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Parmesan-Crusted Chicken with Jeff Mauro | The Kitchen | Food Network https://youtu.be/wcJsbs6hEYA