Chicken Cutlet Sandwich

INGREDIENTS

PESTO:

• 2 cups packed fresh basil leaves
• 1 cup olive oil
• 1/2 cup grated Parmigiano-Reggiano

• 1/3 cup pine nuts, toasted
• 4 cloves garlic
• Kosher salt and freshly cracked pepper

SANDWICH:

• 1 large skinless, boneless chicken breast
• 2 eggs
• About 1 cup olive oil
• 1/2 teaspoon grated Parmigiano-Reggiano
• 1 cup Italian seasoned breadcrumbs
• 2 ciabatta rolls, split

• 2 slices prosciutto
• 2 slices provolone
• 1 ripe heirloom tomato, sliced
• Handful baby arugula
• 1/2 teaspoon balsamic vinegar

DIRECTIONS

For the pesto: Combine the basil, 1/2 cup olive oil, the cheese, pine nuts and garlic in a food processor. Blend while drizzling in the remaining 1/2 cup oil to achieve the desired consistency. (The pesto should be fluid enough to squeeze from a squeeze bottle, if desired.) Season with salt and pepper. 

For the sandwich: Using a sharp knife, butterfly the chicken breast starting from the tenderloin side. Spread open on a cutting board. Cover the chicken with plastic wrap and use a meat mallet or heavy frying pan to pound it to about 1/2-inch thick. 

Crack the eggs into a shallow dish large enough to hold the chicken breast. Add a splash of olive oil and the cheese and whisk vigorously. 

Put the breadcrumbs in a separate shallow dish. 

Heat a heavy skillet over medium heat. Add 1/4-inch olive oil. Dip the chicken in the egg mixture, letting any excess drip off, then press the chicken into the breadcrumbs to coat both sides. Pan-fry the chicken until cooked through, about 4 minutes per side. Drain on paper towels or cardboard. 

Toast the ciabatta rolls. Meanwhile, place the chicken on a griddle or in an oiled skillet, top with the prosciutto and provolone and cover with a metal bowl or lid to melt the cheese. 

Spread the pesto on the bottom half of each roll. Cut the chicken in half and place on the rolls. Top with the tomato slices and arugula. Whisk the vinegar with a little bit of olive oil and sprinkle over the arugula. Cover with the top halves of the rolls. 

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Greek Chicken Salad Sandwiches

INGREDIENTS

• 1 tablespoon olive oil
• 2 pounds boneless, skinless chicken breasts, cut in half
• Sea salt
• Freshly cracked pepper
• 1/2 cup kalamata olives, diced
• 1/2 cup diced Vidalia onion

• 2 tablespoons capers, roughly chopped
• 2 cloves garlic, finely chopped
• 1 cup crumbled feta cheese
• Juice of 1 lemon
• 4 ficelle baguettes or 2 favorite crusty baguettes

DIRECTIONS

Heat the olive oil in a skillet over medium-high heat. Sprinkle the chicken with salt and pepper and cook until golden brown, about 3 minutes on each side. Set aside on a plate to cool. 

In a medium bowl, add the olives, onions, capers and garlic. Chopthe cooled chicken and add it to the bowl. Add the feta cheese andlemon juice and toss all the ingredients together. 

To serve, slice the baguettes and pile some of the mixture on each baguette.

Kung Pao Chicken

INGREDIENTS

• 1 cup chicken leg meat, coarsely chopped into bite-size pieces
• Potato starch, for coating chicken
• 1 tablespoon vegetable oil
• 1/4 cup chopped fresh scallions
• 1 teaspoon garlic, minced
• 
  

• 1 teaspoon ginger, peeled and minced
• Dried chile pepper
• Dried Szechuan peppercorns
• 1 tablespoon of dried peanuts

DIRECTIONS

Lightly coat the chicken with potato starch in a large shallow dish. Heat the oil in a wok or large frying pan over high heat, and then stir-fry the chicken until seared and hot but not cooked all the way through. Remove the chicken from the wok and set aside, leaving any extra oil from the chicken in the wok. Add the scallions, garlic, ginger, some chiles and Szechuan peppercorns and stir-fry until fragrant, being sure to scrape up the browned bits left over from the chicken. Return the chicken to the wok until cooked through. Stir in the peanuts in the last few moments of cooking. Serve nice and hot!

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Singapore-Style Noodles

INGREDIENTS

• 2 tablespoons groundnut oil ( peanut)
• 1 tablespoon freshly grated ginger
• 1 red chile, seeded and finely chopped
• 5 fresh shiitake mushrooms, sliced
• 2 tablespoons ground turmeric
• 3 1/2 ounces diced smoked bacon
• 1 red bell pepper, seeded and sliced
• 1 handful julienned carrot strips
• 1 handful bean sprouts

• 3 1/2 ounces cooked chicken breast, shredded
• 9 ounces dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
• 1 teaspoon crushed dried chiles
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon clear rice vinegar orcider vinegar
• 1 egg, beaten
• Dash toasted sesame oil
• 2 spring onions (green), sliced lengthwise

DIRECTIONS

Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chiles, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine. 

Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine. 

Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately. 

Cook's Note: You could also add 6 ounces raw Tiger prawns(shrimp), shelled, and deveined. Add them to the pan, and cook for 1 minute, or until they start to turn pink, right before you cook the bacon.

Notes

'Mee-fun' or 'rice noodles' made their way to Singapore via travelling Fujianese Chinese traders rice is predominantly grown in this sub-tropical Chinese province. On Singaporean soil, rice noodles fused with ingredients like turmeric and curry powder used by other trading Indians and local Malays and thus this delicious stir-fried rice noodle dish was born. It is a takeaway favourite all over the world and one of my favourite brunch dishes. The bacon is not traditional but is a good substitute for Chinese char-siu roast pork. Don't let the long list of ingredients faze you, it's worth it to create the layers of flavours!

Vegetable Chow Mein

INGREDIENTS

• 8 ounces dried Chinese egg noodles
• 1 teaspoon toasted sesame oil
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 4 cups mixed fresh mushrooms (shiitake, king trumpet, cremini, button, etc.), sliced
• Pinch Chinese five-spice powder

• One 6-ounce bag baby spinach
• 1 to 2 tablespoons light soy sauce
• Pinch salt
• 2 scallions, thinly sliced on the diagonal
• 1/2 tablespoon toasted white sesame seeds
• 1/2 tablespoon toasted black sesame seeds

DIRECTIONS

Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.

Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes. Season the mushrooms with the Chinese five-spice powder. Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary). Toss in the cooked egg noodles, season with the light soy sauce and salt.Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.

SERVINGS: 4 (SIDE); Calories: 326; Total Fat 8 grams; Saturated Fat: 1 grams; Protein: 13 grams; Total carbohydrates: 51 grams;Sugar: 4 grams Fiber: 5 grams; Cholesterol: 48 milligrams; Sodium: 412 milligrams

Yangzhou Fried Rice

INGREDIENTS

1 small handful dried shrimp, optional

SPICY KETCHUP SAUCE, OPTIONAL:
2 tablespoons ketchup
1 tablespoon Sriracha chili sauce

FRIED RICE:
2 tablespoons peanut oil
3 eggs, lightly beaten
1 tablespoon peeled and grated ginger
1 medium carrot, cut in 1/4-inch dice
4 ounces cooked Chinese pork ( char siu) or ham, cut in 1/4-inch dice
3 fresh shiitake mushrooms, stemmed and diced
1 cup frozen peas
3 cups cooked jasmine rice, a day old
1 to 2 tablespoons light soy sauce
Sea salt and freshly ground white pepper
1 teaspoon toasted sesame oil
1 to 2 green onions, sliced on a diagonal, for garnish

DIRECTIONS

If desired, in a small bowl, soak the dried shrimp in hot water for 20 minutes, then drain and set aside.
For the spicy ketchup sauce, if using: In a small bowl, combine the ketchup and chili sauce and set aside.
For the fried rice: Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate.
Add the remaining 1 tablespoon peanut oil to the wok. Add the ginger and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more. Add the pork, the soaked dried shrimp if using, and mushrooms and cook for 2 minutes. Then add the peas and cooked rice and toss together. Add the cooked egg back into the wok. Season the mixture with the light soy sauce, salt and pepper. At the very end add the sesame oil and spicy ketchup sauce if using. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately.

Wok Tossed Veggies in Honey and Black Bean Glaze

Ingredients
4-5 sweet gourds

1 medium sized Chinese cabbage

1 bok choy

1 tsp minced ginger

Salt to taste

4-5 shitake mushrooms

4-5 minced water chestnuts

1 tsp soya sauce

1 1/2 tsp black bean and garlic paste

Juice of 1/2 a lime

1 Tbsp honey

1 tsp cracked black pepper

Method
Slice 4 sweet gourd/jungli karela/Kantolla, break one healthy bok choy, broccoli (only the florets) and 1 medium sized chopped Chinese cabbage.

In a wok put a tablespoon of oil, add all the chopped veggies to it.

Season with salt.

Add water chestnuts and shitake mushrooms.

Add soya sauce and black bean and garlic paste, juice of ½ lime, add honey and cracked black pepper.

Mix well in the wok for about 4-5 minutes. Serve hot.

Key Ingredients: cabbage, bok choy, ginger, Salt, Shiitake Mushroom, water chestnut, soya sauce, black beans, garlic, lemon juice, honey, black pepper