Recipe: Appetizing Chicken Parmesan with Grapefruit Sauce

Chicken Parmesan with Grapefruit Sauce. Add grapefruit juice and chicken broth to the pan. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on.

Coat a saute pan with olive oil and place over medium heat. Delicious boneless chicken breasts are browned in the skillet then served with a wonderful and really easy cream cheese and Parmesan cheese sauce. The sauce is similar to a Mornay sauce with the addition of cream cheese. You can cook Chicken Parmesan with Grapefruit Sauce using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chicken Parmesan with Grapefruit Sauce

1. You need 2 of Chicken thigh (with skin).
2. It's 2 tbsp of Sake.
3. Prepare 2 tbsp of Freshly squeezed grapefruit juice.
4. It's 2 tbsp of Katakuriko.
5. Prepare 60 grams of Parmesan cheese.
6. Prepare 1 dash of each Salt and pepper.
7. Prepare 1 tsp of Olive oil.
8. It's 2 tbsp of ■ Balsamic vinegar.
9. Prepare 1 tbsp of ■ Soy sauce.
10. Prepare 1 tbsp of ■ Mirin.
11. You need 250 ml of Freshly squeezed grapefruit juice.

Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat. Stir the oil and herbs in a small bowl to blend.

Chicken Parmesan with Grapefruit Sauce instructions

1. Squeeze out the grapefruit juice. Peel the skin off from the chicken to create a pouch..
2. In a bowl, add 2 tablespoons each of sake and grapefruit juice, and marinate the chicken in it for about 30 minutes. Then coat the chicken evenly with katakuriko and remove from the bowl..
3. Stuff the finely grated Parmesan cheese between the meat and the skin. Sprinkle some salt and pepper all over the chicken..
4. Place the chicken from Step 3 skin side down into a skillet, and cook it without moving the chicken over medium heat for 7 to 8 minutes, until golden brown..
5. Flip the chicken and cook the other side over medium-low heat for 3-4 minutes until thoroughly done..
6. Meanwhile, make the sauce. Combine all of the ■ ingredients in a pan and simmer until thickened. Once it is thickened, add 100 ml of the grapefruit juice and reduce some more. Add the remaining grapefruit juice, bring it to a boil again and the sauce is done..
7. For the garnish, peel a grapefruit (not listed) like you would peel an apple, and cut out each segment with a knife..
8. Cut the cooked chicken in half, serve it on a plate, drizzle on the sauce, and it is done..

Brush both sides of the cutlets with the herb oil. Chicken parmesan is also regularly served on hoagies as a hot sub sandwich. Fresh parsley, fresh basil and freshly shaved parmesan or pecorino cheese are my go-to topping options. WHAT SAUCE DO YOU USE FOR CHICKEN PARMESAN: Chicken Parmesan is served with a classic marinara sauce which is added to the top of the chicken cutlet and baked with. Sprinkle both sides of chicken with salt and pepper.