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Chicken Parmesan with Tomato Fondue

Kevin Keating, CEC, CCE
Keiser University, Center for Culinary Arts
Serves 6
2 Eggs, beaten
2 tablespoons Milk
1/2 Parmesan Cheese, grated
½ cup All-Purpose Flour
1 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Basil, chopped fine
1 teaspoon Oregano, chopped fine
6 Boneless, Skinless Chicken Breasts
½ cup Clarified Butter or Extra Virgin Olive Oil

In a medium-sized bowl or pan, beat the eggs together with the milk. Set aside.
In a separate medium-sized pan, mix together the flour, cheese, salt, pepper, basil and oregano. Set aside.
Using a meat mallet, flatten the chicken breast to approximately ½”. Set aside.
Bring a large sauté pan to medium heat. Add enough clarified butter to just cover the bottom of the pan.
Dip the chicken breast into the flour mixture and shake off any excess.
Dip the floured breast into the milk and cheese mixture, making sure to coat both sides.
Place the chicken breast into the pan and continue to cook over medium heat until both sides are golden.

Tomato Fondue

Kevin Keating, CEC, CCE
Keiser University, Center for Culinary Arts
1 tablespoon Extra Virgin Olive Oil
1 clove Garlic, crushed
1 small Onion, chopped
1 pound Ripe Red Tomatoes, roughly chopped
Salt & Pepper, to taste

In a medium-sized sauce pan over medium-high heat, add the olive oil.
Sweat the onions and the garlic in the oil. Reduce heat to medium.
Add tomatoes. Simmer mixture until it has reduced and thickened.
Remove from heat and serve immediately.

Sautéed Duck Breast with Orange Gastrique and Rice Pilaf with Saffrom

Kevin Keating, CEC, CCE
Keiser University, Center for Culinary Arts
Serves 4
4 each Duck Breast, boned and skin-on
Salt and Pepper, to taste
Orange Gastriquerecipe follows
Rice Pilaf with Saffronrecipe follows
½ cup Pine Nuts, toasted
1 large Orange, cut into supremes

1. Using a sharp paring knife or boning knife, score the skin on each duck breast in a grid-like pattern. Season with salt and pepper

2. Place a medium-sized sauté pan over medium-low heat. Add the duck to the pan, skin-side down. As the duck cooks, the fat from the skin side will render. Cook until golden brown or about 15 minutes.

3. Turn the breasts over in the pan then turn off the heat. Allow duck to remain in the pan for one minute.

4. Transfer the breasts from the pan to a warm casserole. Cover and rest for approximately 10 minutes. Duck can be allowed to cook in casserole to various degrees of doneness, medium rare is recommended.

Assembly:
1.      Place one portion of Rice Pilaf onto the center of the plate.
2.      Place the Duck Breast skin-side up onto the rice slightly off center.
3.      Drizzle with Orange Gastrique.
4.      Sprinkle with toasted Pine Nuts.
5.      Garnish with 2 Orange Supremes.
6.      Serve immediately.

Orange Gastrique

8 ounces Granulated Sugar
½ cup Water
2 tablespoons Orange Zest, fresh
2 cups Orange Juice
2 each Star Anise
8 cups Brown Stock
3 tablespoons Tupelo Honey
1 tablespoon Unsalted Butter

In a large saucepan over medium-high heat, combine sugar and water. Once sugar has melted, reduce heat to medium. (Using a dampened pastry brush, occasionally brush any stray sugar crystals from the side of the pan.) Cook over medium heat until the mixture begins to lightly brown.
Add zest, juice and star anise to syrup. Stir until sauce is well combined.
Add stock, stir and continue to cook over medium heat until the sauce is reduced by approximately half or until it has achieved a consistency of maple syrup.
Remove the sauce from the heat and add honey and butter to finish.

Serve immediately