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Guy Fieri Creates Dynamite Chicken Parm | Diners, Drive-ins and Dives with Guy Fieri | Food Network



This crispy, cheesy chicken parmesan is served up over creamy polenta for a “dynamite” twist.

Find it at Catelli’s:
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

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Catelli’s Chicken Parmesan
RECIPE COURTESY OF CATELLI’S
Level: Intermediate
Total: 2 hr 10 min (includes marinating time)
Active: 1 hr 10 min
Yield: 4 to 6 servings

Marinade:
4 boneless, skinless chicken breasts
1 bunch fresh basil
1 bunch fresh Italian parsley, some reserved for garnish
1/2 cup olive oil
8 cloves garlic
1 teaspoon salt
1 teaspoon pepper

Breading:
Oil, for frying (optional)
1 cup all-purpose flour
Salt and pepper
4 eggs
2 cups panko
1/4 cup granulated garlic

Polenta:
2 cups polenta
1/4 cup mascarpone
1/4 cup grated

Directions

For the marinade: Pound or butterfly chicken breasts to about 1/2-inch thick.
Blend basil, parsley, olive oil, garlic, salt and pepper in a blender.

Pour over the chicken in a bowl and let marinate 15 minutes at room temperature, or up to overnight refrigerated.

For the breading: Bring oil to 350 degrees in a deep fryer or preheat the oven to 450 degrees F.
Stir together the flour and salt in a shallow bowl, then beat together the eggs and 1/2 cup water with a little salt and pepper in another shallow bowl. Stir together the panko, granulated garlic and salt in a third shallow bowl. Dredge the chicken in the flour first, followed by the eggs, then the panko.
Fry until the chicken floats, about 3 minutes, or bake until cooked through, approximately 10 minutes.

See also  Chicken Tamale Pie | Delish

For the polenta: Bring 10 cups water to a boil in a saucepan, then stir in polenta and lower the heat. Simmer, stirring regularly, until done, approximately 20 minutes. Stir in mascarpone, smoked mozzarella and Parmesan until the cheese has melted.

For Domenica’s sauce: Lightly saute the garlic and crushed red pepper in the olive oil in a saucepan. Add the tomatoes and salt and simmer for 20 to 30 minutes.

Preheat the oven to 450 degrees F.

Scoop polenta into an oiled cast-iron skillet or other ovenproof dish. Put the chicken on the polenta, then ladle Domenica’s sauce over top. Scoop on burrata and Parmesan, then bake until the cheese is melted, approximately 5 minutes. Finish with more Parmesan and chopped parsley.

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Guy Fieri Creates Dynamite Chicken Parm | Diners, Drive-ins and Dives with Guy Fieri | Food Network

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35 Comments

  1. Kisembe Namusyule says:

    Damn they laid off all their staff. 😟

  2. Drew Conway says:

    Polenta? No thanks.

  3. Scott Hamilton says:

    Straight to flavortown!

  4. Nahidur Abedin says:

    Quarantine couldn't get over DDD

  5. Deprieshia Speller says:

    Hunter and Rider are growing up so fast. Hunter is actually cooking Geez.

  6. chichipkilla13 says:

    Is that weed in the background of that dudes video at the top

  7. Matt Palandri says:

    Hunter has the personality of a brick wall

  8. Passive Agressive says:

    Props to GF for doing everything he can to help the restaurant industry during Covid 19😍😍😍😍😍👏🏾👏🏾👏🏾

  9. DD Yodaman says:

    Guy this is probably the best quarantine show out! Different but $$$$$$$$$$$

  10. Pete & Pete says:

    Shoutout to everyone who lost their restaurant jobs 🤦🏻‍♂️

  11. Gemma Avary says:

    That looks Super Delicious ☆☆☆☆☆ GOD BLESS EVERYONE ♡♡♡ GOD IS SO GOOD♡♡♡

  12. the copper chicken says:

    Hey Guy Fieri! Make a show called "Send me your recipe!" Then you get instructed on how to cook their personal recipe.

  13. CobraEatz says:

    Can watch his videos any time of day lol

  14. Sam Zafris says:

    This man has been giving his all to save the industry.

  15. Daisy says:

    Amazing pivot with the show! Glad I’m still drooling watching foodnetwork!

  16. Charles Lincoln says:

    Restaurants have to go back to day 1 start out style

  17. Fuckya says:

    She looks like Lisa Ann

  18. Chicago On Texas says:

    Flavortown's first community meeting is in my kitchen. Everyone's invited

  19. The Nuclear Reactor says:

    I make a bomb chicken Parmesan. So good

  20. Lynn Novak says:

    Omg! My last meal request!

  21. Revilo says:

    I really don't eat enough chicken parm

  22. Kewl Beans says:

    italian soul food fusion.

  23. Ken Riccio poems says:

    You can't cook to save your life you hot dog and hamburger cook.. try some French fries that's your speed..

  24. Megan Thompson says:

    I like Food Network show network is a good place to learn to cook if you want to cook for anybody you love MeganThompson

  25. Samuel Harrison says:

    Did I see a bug or spider in this video?

  26. Joe H says:

    Hey Guy have you ever been to Tony Packo's and have a Hungarian Hot Dog Joe H. Toledo, Ohio

  27. adam63a says:

    @2:08. Always LAY AWAY!

  28. subgrv27 says:

    I was there

  29. Ericshizz 1992 says:

    2:08 , chef right next to him and no one tells him how to lay it down in the oil the right way

  30. Bryan Stortenbecker says:

    Hunter looks like the 1st guy killed on every mob movie, ever!!

  31. Marilyn Alvarez says:

    Oh no @ 2:35 a little mouse got into the backyard behind Guy's left arm 🙂

  32. William Noonan says:

    Sorry your staff was laid off. It's not like those poor bastards need work. Good thing a 50 year old man with frosted tips still has a job. #ImpeachTheMayorOfFlavorTown

  33. J. Mason says:

    What is the creeping thing @ 2:35

  34. pseudochef07 says:

    Kudos to Guy Fieri and the DDD crew for making their show work even in the middle of the pandemic!

  35. Blue Stallion says:

    "I'm coming for you Bobby" yeah ok he's got 2 trophies and you got one, do the math and tell me who's the bigger winner ?

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