Lunch Special Chicken Recipe

If breasts are large, butterfly or halve horizontally to make 4 even cutlets (about 4 pieces total). Pat dry. Season both sides with 1 tsp salt and 0.5 tsp black pepper.

Set up three shallow dishes: flour seasoned with remaining 0.25 tsp salt and 0.25 tsp pepper; beaten egg in second; breadcrumbs mixed with grated Parmesan and oregano in third (for Parmesan option).

Heat 4 tbs vegetable oil and 1 tbs butter in a large skillet over medium-high for pan-frying. For Jambalaya and Piccata, use 2 tbs oil and 1 tbs butter in separate pan as noted below.

Coat and Fry

Dredge each chicken cutlet in flour, shaking off excess, dip into beaten egg, then press into breadcrumb-Parmesan mixture to coat. Place in preheated skillet and fry 3-4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Transfer to a baking sheet.

Bake with Sauce

Preheat oven to 375°F (190°C). Spoon about 0.5 cup marinara over each cooked cutlet, top with mozzarella and a sprinkle of extra Parmesan if desired. Bake 8-10 minutes until cheese is melted and bubbly. Garnish with chopped parsley and serve with remaining marinara.

Pan-Fry Chicken

Use 2 tbs oil and 1 tbs butter in a skillet over medium-high. Dust floured cutlets (lightly coated only) and fry 3-4 minutes per side until golden; transfer to a warm plate.

Make Piccata Sauce

Reduce heat to medium, add minced garlic and cook 30 seconds. Add 0.5 cup white wine (or 0.5 cup chicken stock) and scrape brown bits; simmer 1-2 minutes. Stir in 0.5 cup lemon juice and 2 tsp capers. If sauce needs thickening, whisk 1 tsp cornstarch with 1 tbs cold water and stir in; simmer until slightly thickened (about 1 minute). Return chicken to pan and spoon sauce over for 1 minute to reheat. Taste and season with remaining salt/pepper as needed. Garnish with parsley.

Fry Chicken

Coat chicken lightly in flour (from common prep) and shallow-fry in 4 tbs oil over medium-high heat 3-4 minutes per side until crisp and cooked through. Transfer to paper towel-lined plate and keep warm.

Make Caramel Sauce

In a clean skillet over medium heat add 0.25 cup granulated sugar and cook, swirling pan (do not stir vigorously), until sugar melts and turns amber (watch closely, ~4-6 minutes). Carefully add 3 tbs soy sauce, 1 tbs rice vinegar and 1 tbs honey (mixture will sizzle); stir to combine and simmer 1 minute. Stir in 0.25 tsp chili flakes if using and 1 tbs butter to gloss the sauce.

Coat Chicken

Return chicken to skillet and toss gently in caramel sauce to coat evenly (30-60 seconds). Remove to serving platter and sprinkle with chopped parsley.

Brown Sausage and Chicken

In a large pot or deep skillet heat 2 tbs oil over medium-high. Add sliced andouille and cook until browned, 3-4 minutes. Push sausage to side, add seasoned chicken pieces and brown 2-3 minutes to seal (they may finish cooking with rice). Remove half of sausage if pot is crowded and set aside.

Build the Jambalaya

Add diced onion, celery, bell pepper and 2 minced garlic cloves to the pot; sauté 3-4 minutes until softened. Stir in 1 cup uncooked rice and 1.5 tsp Cajun seasoning; toast rice 1 minute. Add 1 cup diced tomatoes (with juices) and 2 cups chicken stock; bring to a simmer.

Simmer and Finish

Reduce heat to low, cover and simmer gently for 18-20 minutes until rice is tender and liquid absorbed. If chicken was not fully cooked, nestle pieces back into rice midway through simmering so they finish cooking. Stir in reserved sausage and adjust seasoning with salt and pepper. Let rest 5 minutes, fluff with fork and garnish with parsley.