Crusted panko chicken strips, parmesan broccolini, mushrooms ‘trifolati” with truffle polenta

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It’s a chicken week! May be  because of the arrival of colder days of fall, I feel like chicken is a great classic to make if served with comfort side dishes like baby broccoli and polenta.

Simple and delicious!!

It’s a four step recipe, so let’s start from the broccolini!

Ingredients: Serves 4

The Parmesan broccolini:

  • 1-2 bunches of broccolini, stems trimmed
  • 2/3 of a cup of water or 1 cup if 2 bunches
  • 2 tablespoons of olive oil
  • 2 garlic cloves minced
  • 3 tablespoon of parmesan

Vegetable broth:

  • 1 cube of vegetable bouillon
  • 3 cups of water

In a saucepan, prepare vegetable broth, combining 3 cups of water and cube, let it boil, keep warm with a lid.
Boil water in deep skillet, add broccolini and cook covered untill bright green and tender for 4/5 minutes, uncover let liquid evaporate, set skillet aside.

The mushrooms ‘trifolati’ or Funghi trifolati

  • 2 cups of mushrooms, porcini, champignons at your choice, roughly cohpped
  • 3 garlic gloves
  • 3 tablespoons of olive oil
  • 1/4 of cup of white dry wine optional
  • 1/2 cup of vegetable broth
  • handful of parsley,
  • salt and pepper to taste

In a medium heavy skillet heat the olive oil, start to sauté garlic at low heat then add mushrooms cleaned and roughly chopped, saute’ 2 more minutes at medium heat, add white wine or vegetable broth instead, let evaporate, add 1/2 parsley-salt and pepper. Cover and cook till mushrooms are fork tender. Reserve.

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The Truffle Polenta:

I used a ready to make (3 minutes package of truffle polenta that I brought back from my trip to Italy), but any polenta ready to cook will do.You can also use truffle salt which will render a great taste if combined with Parmesan cheese.

Cooking polenta is a little trickier, at involves some stirring to get it soft and creamy enough.

  • 1 package of polenta
  • 1/2 cup of Parmesan
  • water (following package instructions)
  • 1 or 2 tablespoons of unsalted butter
  • a pinch of baking soda
  • salt or better Truffle salt, ground black pepper.

Bring enough water (following package instructions) to boil in heavy 4 quart saucepan with salt not truffle salt and baking soda.Over medium heat, Pour slowly cornmeal in a steady stream into boiling water, stirring constantly with a long spatula. Stir constantly till polenta starts bubbling, continue stirring as indicated then lower heat to the very low, when polenta is thicker but still loose and soft (like mashed potatoes) cover and remove from the heat, stir in butter and Parmesan cheese.

The Panko chicken fillets:

  • 1 to 1 1/2 pound chicken strips, as flat as possible
  • 4 tablespoons olive oil
  • 1/2 cup of Parmesan cheese optional
  • 3/4 cup to 1 cup panko (Japanese bread crumbs)
  • 1 tablespoon of butter
  • salt, ground pepper

In a low flat dish, combine panko, parmesan, salt .
Roll chicken strips into the panko mixture, set aside on plate.

Melt over medium heat olive oil and butter, in a large skillet, and fry chicken strips , carefully turning them (panko mixture can get loose) till golden and tender about 8-10 minutes. When done keep warm in the oven to 200F, loosely covered with foil, ready to serve.
(you could also bake at 400F into a previously sprayed oven dish for about 15 to 20 minutes).

Before serving,

Slowly re heat broccolini adding 2 tablespoons of vegetable broth, using the same process for mushrooms, sprinkle over parsley, spoon polenta on each plate, sprinkle with truffle salt and Parmesan, adding mushrooms and broccolini, one or two more Parmesan sprinkles and serve all warm with chicken strips, adjusting salt and ground pepper

It’s time to eat… Bon Appetit!


0 comments on “Crusted panko chicken strips, parmesan broccolini, mushrooms ‘trifolati” with truffle polenta

  1. Wow – that looks incredible! I am a fan of all the ingredients – and there is something so comforting about polenta!

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