WIW: Chicken Parmesan with Waffled Vegetables

 

3/4 C. (180 mL) all-purpose flour

2 large eggs

Hot sauce, such as Tabasco, to taste

1 1/2 C. (375 mL) plain bread crumbs

1/4 C. (60 mL) grated Parmesan cheese

Finely grated zest of 1 lemon

1 tsp. (5 mL) salt

1 tsp. (5 mL) freshly ground black pepper

2 C. marinara sauce

4 boneless, skinless chicken cutlets (1 1/2 lb/750 g total)

Non-stick cooking spray

1/2 C. (125 mL) grated mozzarella cheese

Waffled vegetables (recipe below)

Fresh whole basil leaves (optional)

 

Preheat the waffle iron on medium. Place the flour in a shallow bowl or deep plate. In a second shallow bowl or deep plate, beat the eggs with a few drops of hot sauce. In a third shallow bowl or deep plate, combine the bread crumbs, Parmesan and lemon zest. Add 1/2 tsp. (2 mL) of the salt and 1/2 tsp. (2 mL) of the pepper. Bring the marinara sauce to a simmer in a small saucepan over medium-low heat. Put a single layer of the chicken in a zip-top bag, set it on a flat surface and press down on the chicken with a cutting board, rolling pin or heavy frying pan until the chicken is about 1/4-inch (6-mm) thick. Remove the chicken from the bag, place it on a clean cutting board and sprinkle with the remaining 1/2 tsp. (2 mL) each of salt and pepper over it. Repeat with the remaining chicken. Dredge a chicken cutlet in the flour, shaking off any excess. Transfer it to the bowl with the egg and turn the chicken to coat. Allow the excess egg mixture to drip back into the bowl, then coat the chicken with the bread crumb mixture, pressing the mixture to the chicken so it sticks. Set it aside on a platter and repeat with the remaining chicken. Coat both sides of the waffle iron grid with non-stick spray. Place the chicken in the waffle iron, close the lid and cook until golden brown and cooked through, 4 minutes. Top the chicken with the grated mozzarella and close the lid for 20 seconds to allow the cheese to melt. Remove the chicken from the waffle iron. Ladle about 1/2 C. (125 mL) marinara sauce per portion onto a plate and then place the chicken on top of the sauce. Drizzle with a little more sauce, add the waffled vegetables to the plate and garnish everything with the basil.

 

Waffled Vegetables

 

2 medium zucchini (about 1 lb/500 g), cut into 1/2-inch-thick (1-cm) chunks

1 large red bell pepper (about 1/2 lb/250 g), stemmed, seeded and cut into 1/4-inch-wide (6-mm) strips

2 T. (30 mL) extra-virgin olive oil

1/4 tsp. (1 mL) salt

 

Preheat the waffle iron on medium. Toss the zucchini and the pepper with the olive oil and salt in a large bowl. Place as many vegetables as will fit on the waffle iron, close the lid and cook until the zucchini has softened but is not mushy, 4 minutes. Use silicone-tipped tongs to remove the vegetables and place them on a serving plate. Repeat Steps 3 and 4 with the remaining vegetables