Curtis Stone's parmesan-crusted chicken thighs with spinach salad

Intro

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chicken thighs have to be one of my

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favorite ingredients in the kitchen

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they're moist they're juicy and

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absolutely delicious you can cook with

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them so many different ways my favorite

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thing to reach for for a midweek meal I

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know you've made a chicken snitzel

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before right it's just chicken in

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breadcrumbs very easy to do but I have a

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little twist on that recipe that I think

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you're really going to love I changed

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the breadcrumbs out for grated Parmesan

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cheese and the flavor is incredible I'm

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also going to use chicken thighs which

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are juicy succulent and perfect for this

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recipe

How to pound chicken thighs

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okay this is what you need to do get

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yourself one of these bags right if you

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don't have one you could use a couple of

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pieces of baking paper and all we're

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going to do is pick up one chicken thigh

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just like that I don't even remove the

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fat I leave it on because when you sort

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of pound it down and make it nice and

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flat that fat will break up and actually

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give you a beautiful um flavor grab your

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Mallet if you don't have one use a

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rolling pin or you could even

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here's the bottom of your

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pan gently hitting that chicken thigh

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until it spreads now you don't want it

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paper thin you still want to have some

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texture there you can flip it over and

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give it a little tap on this side as

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well remove the thigh from the bag and

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just set it on a plate like that youself

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another chicken thigh you could even do

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two at once if you wanted you're looking

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for about a CM or so in terms of its

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thickness when it comes out it's time to

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crack some eggs so get yourself a few

How to crumb chicken

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eggs crack those into a bowl and just

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whisk them up and I need some

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flour and the

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parmesan we're going to add a little

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salt and a little

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pepper so first it goes into the

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flour and then from the flour goes into

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the egg here's the secret to not getting

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too messy you keep one dry hand and one

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wet hand so only one hand goes into the

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eggs or of of course you can use a pair

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of tongs the next one goes into the

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flour I kind of just let it soak in

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there for just a moment dust off any of

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that excess flour just like that give it

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a little

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jiggle and then with your wet hand you

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can go ahead and pick up that chicken

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flip it

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over then I can with my dry hand drop

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that in and then it goes in now dry hand

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remember I can then throw my cheese over

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the top you want to press this on pretty

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good again pick it up give a little

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Shake we are about to see whether this

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parmesan crusted chicken works as well

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as I promise it does all you do is take

How to pan fry chicken thighs

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yourself a little bit of

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oil not too much but you do need um a

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little drizzle it does depend a little

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on what kind of cook we're using I'm

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using nonstick and this is the best kind

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of nonstick to use one that is working

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brilliantly if you're using a cast iron

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pan or even a stainless steel pan I

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would suggest you get the pan a little

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hotter right because that will help um

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it it not stick I tell you what chicken

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thighs as a snitel absolutely gorgeous

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and drop that straight into the pan like

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that and then don't mess with it just

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let that cheese it will melt and then of

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course it will stick to that chicken so

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you're going to get this parmesan

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crusted chicken snitel it is so

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delicious we've got to make our salad

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dressing and pull that salad together

How to make salad dressing

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pretty quick so let's do it it's a very

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very simple dressing I've got some

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chopped up shot in this little Bowl here

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so I just go ahead and zest right on

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into my bowl grab your lemon squeeze it

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straight into the shot the acidity of

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the lemon is actually going to do

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something pretty cool to the shot it's

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going to turn them bright sort of pink

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in color little bit of salt grab a fork

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and just add a little bit of that extra

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virgin olive oil make sure you use an

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extra virgin olive oil it'll give you

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that beautiful flavor have a look at our

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chicken now the parmesan gets really

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crispy y but it also adds this delicious

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intense flavor let's have a look at

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this oh yeah look at that beautiful

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light golden brown that's exactly the

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color you're looking for you don't want

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to take it too dark cuz it'll start

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getting a little bitter so to finish off

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our salad I've got some baby spinach

How to assemble salad

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I've got some Tomatoes these are just

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little cherry

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tomatoes just a few little thin slices

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of onion and that goes over the top like

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that you can go ahead head take that

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gorgeous dress in and just spoon it

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straight over so once it's been in for

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about 2 or 3 minutes you've got it gold

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and brown on both sides the chicken will

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be cooked through because it's only a

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cenm thick go ahead and remove that from

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the pan let it rest for just a minute or

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two and then you can either slice it and

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pop it straight over the salad you can

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serve it on a plate right next to it now

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I've told you at chicken thighs I'm just

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telling you that's a lot you're going to

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have leftovers the good news is this is

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wonderful the next day whether you just

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go on the fridge for a quick snack or if

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you want to slice it and pop it over a

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salad or warm it and serve it with

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mashed potatoes the choice is yours I

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would just go ahead toss a little of

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that salad straight onto your plate

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thigh listen to how crispy it

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is I mean come on pop a few of these

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straight onto your plate quick cracker

Final dish

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pepper

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oh so juicy and the crust m I tell you

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what your family is going to be very

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very happy with this as a midweek dinner

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