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    You are here: Home / Dinner / Panko Chicken with Vinegar Tomatoes and Pasta

    Panko Chicken with Vinegar Tomatoes and Pasta

    Posted by David (Doggy Daddy) Ā· Leave a Comment

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    finished plate panko chicken mozzarella linquini marinated tomatoes basil [copyright david lewetag ii]
    Panko breaded chicken with pasta and vinegar-marinated tomatoes

    Chicken parm has been a favorite I-can't-wait-to-have-it dinner since I was a kid. There's always ways to change it up a bit, and that's what we have here.

    Panko-breaded chicken breast, fried in grapeseed oil, finished under the broiler with mozzarella. No sauce under the cheese in this version. Instead, we went with vinegar-marinated tomatoes as a base along with linguini and basil red sauce.

    Jump to:
    • Let's get to it, yeah?
    • Getting it All Together
    • 🐶 Leela Storm's Suggested Pairings
    • šŸ½ Kitchen Critique
    • āœ” Takeaways

    Let's get to it, yeah?

    tomato slices marinating in vinegar and black pepper [copyright david lewetag ii]
    Tomatoes marinating in vinegar, black pepper, and salt

    We start with only the freshest ingredients, carefully curated by Leela Storm🐶.

    Ok, that's not quite true, but these tomatoes looked bad-ass at our last trip to the grocery!

    Marinate them with a tablespoon or two of red vinegar along with a good dose of black pepper and some salt. These guys stayed on the plate for probably half-an-hour.

    cooking basil marinara sauce [copyright david lewetag ii]
    Basil-infused red sauce

    While the tomatoes are marinating, cook down some fresh tomatoes - or use a can of unsalted sauce, adding basil and seasoning to your taste - until thickened.

    panko chicken dredging setup [copyright david lewetag ii]
    Dredging station #9

    If you're feelin' frisky, brine the chicken for 30 minutes or so.

    I used my filet knife to slice a nice breast in half. You can tell I wasn't very accurate - it doesn't matter. The order of operations for dredging is:

    1. 2nd Bowl: coat with flour (I used bread flour because it was easiest to reach in the pantry)
    2. 1st Bowl: coat with egg (1-2 beaten eggs depending on how much chicken you're making)
    3. 3rd Bowl: finally, coat well with panko - screw breadcrumbs! - panko is the way to crispy satisfaction - it's pankovidelicious (all rights reserved)!
    seasoned panko breaded chicken [copyright david lewetag ii]
    Breaded chicken

    Get lots of panko on those thangs. Bread them just before the pan is ready for frying.

    panko chicken first side down in pan [copyright david lewetag ii]
    Frying chicken breastesses - first side down in grapeseed

    Use one to two tablespoons of grapeseed oil and wait until it shimmers before added the chicken into the pan, else it won't be crispy-delicous.

    panko breaded chicken frying in grapeseed oil all clad 10 inch pan [copyright david lewetag ii]
    Flipped chicken -second side

    Look at that nice "golden brown" panko. These cooked for about 2.5 minutes per side.

    Getting it All Together

    panko chicken in garlic balsamic sauce with mozzarella [copyright david lewetag ii]
    Chicken ready for the broiler

    Alright, there's a couple guidelines to point out:

    • While the tomatoes are marinating, reduce ā…” cup of balsamic vinegar by ½, and set aside
    • Have a pot of salted water ready for boiling pasta - about 10 minutes ahead of plate completion for dried pasta, 3 minutes for freshly made pasta (I used store-bought this time)
    • While cooking the chicken, add a few cloves of chopped garlic into the balsamic and cook to infuse
    • Reserve a small amount for drizzling over the completed dish
    • When the chicken is done frying, add the rest of the balsamic garlic mixture into a pan
    • Mix the red sauce with the pasta and let sit a few minutes before plating so the noodles absorb some sauce
    • Add chicken, top with lots of mozzarella, and put under broiler for a few minutes until the cheese is melted
    plating marinated tomatoes [copyright david lewetag ii]
    Plating the tomatoes

    Toss as many tomato slices as your heart desires onto the plate. They will be the base of the dish.

    top down view of chicken mozzarella linguini tomato [copyright david lewetag ii]
    Finished plate

    There you have it. Place chicken on top of the tomatoes. Twirl the pasta with a carving fork to meet Leela's standards. Drizzle some evoo and balsamic reduction, top with a fancy basil leaf grouping and eat up.

    🐶 Leela Storm's Suggested Pairings

    • šŸŽµ Tom Petty and the Heartbreakers - You Tell Me
    • šŸ· Stags Leap Wine Cellars Artemis - Cabernet Sauvignon

    šŸ½ Kitchen Critique

    Easy dish. Easy to change up in any way you want. Not much to say except I could eat this once a week easily. I'm a sucker for this type of dish.

    āœ” Takeaways

    • Brining is easy - so do it and don't complain about the extra effort
    • Vinegar, black pepper tomatoes are amazing on their own and really compliment the red sauce

    « Braised Quail, Garlic Mashed Potato, Mushroom
    Thai Curry Shrimp with Lime Leaf Rice »
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