Panko, Parmesan & Pretzel Chicken Cutlets
Cucina Magia
Cucina Magia
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  • 1 cup of panko
  • of
  • 3 step method, boy were they nice and crispy
  • 6 tablespoons extra-virgin olive oil plus
  • ¼ cup for finishing the stew
  • 12 ounces bakery whole wheat bread dried sliced about
  • ¼ inch or the same amount of rustic grilled bread rubbed with garlic
  • 1 large sweet onion (such as Vidalia or Maui), quartered and sliced thin
  • 1 large red bell pepper, seeded and sliced into strips
  • 1 medium sliced leek, white and light green part halved and sliced
  • 6 garlic cloves, sliced and an additional
  • 3 cloves sliced
  • 6 fat scallions , trimmed and cut into 1 inch lengths
  • 1 bay leaf
  • 1 small hot chili pepper
  • 6-8 ounces green beans, trimmed and cut into 1 inch lengths
  • 3 ½ cups coarsely chopped green cabbage (about 1/2 large head)
  • 2 cups small cauliflower florets (about 1/4 small head)
  • 2 large tomatoes, seeded, chopped
  • 1 package frozen quartered artichokes
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh thyme
  • 4 teaspoon sweet paprika, preferably Spanish smoked paprika*
  • 1 cup chopped parsley + 2 tablespoon 1 ½ cup + water or vegetable broth
  • Sliced radishes
  • 6 tablespoons oil in heavy large ovenproof pot over medium heat. Add onion, leek and sliced garlic and cook stirring, until softened, but not browned. Add bell pepper, cabbage, string beans, and scallions and cook stirring, until cabbage wilts, 5-7 minutes, adjusting the heat so that the vegetables don’t brown. Add paprika and stir for a few seconds. Add the bay leaf, chili pepper, tomatoes, and 1 cup water or broth and raise the heat to bring to a boil. Place crumpled parchment paper directly over vegetables, reduce the heat, cover with lid and simmer for 15 minutes Stir in artichokes, cauliflower, and 1 cup parsley, and ½ cup water or broth and return to simmer. Season with salt to taste, cover the stew again with waxed paper, and cook, covered, over very low heat, until vegetables are very soft, 25-30 minutes While the vegetables are cooking, place the chopped garlic and 2 tablespoons chopped parsley and a large pinch of salt in a mortar or mini chopper and mash or process into a paste and finally adding in the remaining olive oil.
  • 11-12 inch casserole or baking dish, sprinkle bread lightly with salt and rush with some of the garlic-parsley mixture. Spoon half of the veggies over the bread. Top with another layer of bread, brush with remaining garlic-parsley mixture, spoon over remaining stew and its liquid. Bake 10 minutes Allow to stand for a few minutes before serving. Invite guest to drizzle each portion with olive oil…



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