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Chicken Parm ... Odd Recipe on Food Network?

post #1 of 8
Thread Starter 
A novice cook, I thought I'd found a good recipe for chicken parm on the Food Network website ...

"Prep Time:45 min
Cook Time:2 hr 47 min
Level: Easy
Serves: 4 servings

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes."


Two questions:

1) If the total cook time is 2hrs. 47 mins, how come only 7-9 minutes cooking time is discussed in the how-to (2 x 2 mins to brown, 3-5 mins to "cook through")?

2) Is the dish browned on the stove top in the skillet (cast iron?) and then baked in the oven in the same skillet?

Thanks.

P.S. I chatted live with a Food Network customer service person, but she didn't have an answer.
post #2 of 8
People make mistakes writing recipes. Boy, do they ever! :lol: No other comments on the quality of Food Network, I promise. :p

In this case, the prep and cook times are not to be believed. Simple as that. As for the actual cooking times given, assuming that you pound the chicken cutlets flat before you start (not in the recipe), those times could be right. You might have to brown them in batches if they don't all fit in one layer with space between them (also not in the recipe :rolleyes:). Once they are all browned, put them back in the skillet, overlapping as little as possible, spoon the sauce over, sprinkle with the cheeses and butter, and put the skillet in the oven (yes, the same one).

Hope this helps! :D
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #3 of 8
Which foodnetwork chef's recipe is that by the way?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 8
I wonder if the marinara sauce recipe was suppose to be included.


dan
post #5 of 8
<sarcasm on> Off course not! Don't you know that marinara comes from a jar!</sarcsm off>

:D
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 8
I'm guessing the prep and cook times listed include the 'Simple Tomato Sauce' since it does mention the recipe for that follows.

Personally I don't think there's enough cheese used! When I make it, I bread the cutlets before browning, then layer slices of mozz on them, top with sauce and then put on the parm before they go into a 375 F oven. I might have to try the 500 degree oven with the butter blobs, see what sort of crust that provides.

By the way, the Food Network chef in question has the first name Giada.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #7 of 8
SORRY!!! Have no idea what this recipe will produce other thyen charcoal. 3 ounce breast 500' preheat almost 3 hours. Someone is putting you on!!!
CHEFED
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CHEFED
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post #8 of 8
Teamfat, you're probably right in principle. But, even so......45 minutes to prep this recipe and a simple tomato sauce recipe?

Even for a beginner that strikes me as excessive. And if the tomato sacue cooks 2 3/4 hours I wouldn't describe it as "simple."

As Suzanne says, people make mistakes writing recipes. Unfortunately, they don't proofread them. And unless somebody like Suzanne is on the job (for those who don't know it, she edits cookbooks, and likely sees more such errors than any three of us combined), those errors stay in.

As a general rule, if something about a recipe you're unfamiliar with doesn't sound right, stop! Figure out what about it sent up the red flag. And fix the problem. This is, of course, easier to do the more experience you have.

And a piece of advice I always give beginners: If you follow a recipe, and it doesn't turn out right, don't be so quick to blame yourself. Maybe you did do something wrong. But it's just as likely there was a problem with the recipe as written.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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