Comments on Chung Food: Burger craving

Thanks for the recipe. It seems like a pretty stra...

2008-07-16T22:50:14.191-04:00

Thanks for the recipe. It seems like a pretty straightforward Chicken Parm recipe. I bet the key is in their execution of it.

We recently moved to the Village, so we're only a block away from Perilla now. We'll try to go for lunch at some point.

Ah! I found it. Here's the chicken parmesan sand...

2008-07-06T15:39:27.397-04:00

Ah! I found it. Here's the chicken parmesan sandwich receipe from Perilla. Enjoy.

Perilla's Chicken-Parm Hero with Sausage

Recipe courtesy of Harold Dieterle, chef and owner of Perilla's in New York, New York
This recipe, created by Top Chef Season 1 winner Harold Dieterle, was named one of the top sandwiches in America by Esquire magazine.

INGREDIENTS:
1 boneless, skinless organic chicken breast cutlet (about 8 ounces)

2 Tbsp. flour

1 large egg, lightly beaten (overbeating creates air bubbles that prevent the bread crumbs from sticking)

1/2 cup seasoned bread crumbs
Canola or peanut oil for frying
Semolina soft hero roll with sesame seeds, ends trimmed and spilt horizontally

Sauce (see below)

2 Tbsp. grated pecorino

1/4 cup (4 ounces) shredded buffalo mozzarella

Dredge chicken breast in flour (knocking off excess), dig in egg (dripping off excess) and press in bread crumbs (must be thoroughly coated at each step). In a sauté pan over medium to high heat, add 1/4 inch of oil. When a pinch of breading sizzles on contact, fry breaded cutlet (lowering heat if necessary) until golden brown and cooked through, about 3 minutes on each side. (Check for doneness by making a tiny cut in thickest part of breast.)

Place open roll on foil-covered sheet pan and lightly toast under preheated broiler. Lightly coat upper and lower halves with sauce and arrange cutlet on bottom half, cutting to fit if necessary. Top with sauce, grated pecorino and buffalo mozzarella. Transfer to preheated 350° oven until cheese is melted, about 2 or 3 minutes. Set top in place and serve.

SAUCE:
1/4 cup spicy Italian sausage, out of casing and crumbled

2 cloves garlic, minced

1 cup white onion, minced

2 tsp. fennel seed

2 basil leaves, chopped

1 can (14.5 ounces) crushed organic tomatoes

Coarse salt and ground black pepper to taste

In a medium sauce pot over low to medium heat, cook sausage. Strain off fat, add garlic, onion, fennel seed and basil, and cook until softened. Add tomatoes and simmer over low heat until thickened, about 30 minutes. Season to taste.

Hey, that place is on the same street as Florence ...

2008-06-27T15:48:26.100-04:00

Hey, that place is on the same street as Florence Prime Meats.

Mabel and I have thought of eating there. The chef there, Harold Dieterle, was the first one to win Top Chef. I had no idea that they had good Chicken Parmesan. We'll have to check it out.

Chicken Parmesan! It's all about the sauce and cr...

2008-06-23T18:58:19.423-04:00

Chicken Parmesan! It's all about the sauce and crisy chicken. Love it.

Next time, try restaurant "Perilla" in Greenwich Village, NY. It was written in Esquire magazine as the "best chicken parmesan in the city".

From your neighborhood Burger & Cupcakes, Perilla is only 2 miles traveling South on 7th Ave. You make a left on W. 4th St, and then a left at Sheridan Square.

It's only available at Perilla during brunch on Saturdays and Sundays from 11am - 2:30pm.

Perilla Restaurant
9 Jones St.
New York, NY 10014
(212) 929-6868