Eye for a Recipe

If you need to get dinner on the table in a hurry, try this sheet-pan meal from NYT Cooking. Combine mayonnaise and paprika, set some aside and toss the chicken with the rest. Slice mini potatoes, toss with oil and spices and place on sheet pan. Place the chicken on top and roast for 20-25 minutes. Add oil and lemon juice to the reserved mayo. Garnish the cookd chicken and potatoes with parsley and serve with the mayo.

Avoiding Additives and Preservatives

I used Hellmann’s mayonnaise and sweetened it with a little sugar and rice vinegar (Marukan brand). Check the paprika to make sure it doesn’t contain colour or anti-caking agents. Use freshly squeezed lime juice.

Paprika chicken and potatoes

Ingredients:

½ cup (125 ml) mayonnaise (preferably a sweeter one, like Kewpie)

1 tablespoon (15 ml) plus 1 teaspoon (5 ml) smoked paprika

1 ½ pounds (680 g) boneless, skinless chicken thighs, cut into 2-inch pieces

Salt and freshly cracked black pepper

1 ½ pounds (680 g) baby potatoes, cut lengthwise into 1/8-inch-thick (0.3-cm-thick) slices

3 tablespoons (45 ml) olive oil

1 lime, halved

2 tablespoons (30 ml) chopped parsley leaves and tender stems

Preparation:

Heat the oven to 400 degrees F (204 C).

In a large mixing bowl, combine the mayonnaise and 1 tablespoon (15 ml) paprika. Scoop out ¼ cup (60 ml) and place into a small bowl. Season the chicken all over with salt and pepper. Add to the large mixing bowl, stir to coat and set aside.

Add the sliced potatoes to a large sheet pan, drizzle with 2 tablespoons (30 ml) of oil and season with salt and the remaining 1 teaspoon (5 ml) paprika. Toss to coat and spread in an even layer, setting thicker potato slices near the edges where it is hotter. Place the chicken on top of the potatoes in an even layer.

Roast until the chicken is cooked through and potatoes are tender, 20 to 25 minutes.

While the chicken is cooking, add the remaining 1 tablespoon (15 ml) olive oil and squeeze the juice from one lime half into the small bowl with the reserved paprika mayonnaise; stir to combine. Season to taste with salt and more lime juice and set aside in the fridge until ready to serve.

Garnish the cooked chicken and potatoes with the parsley and serve with the paprika mayonnaise for dipping. Serves 4.

From NYT Cooking

These braised lamb shanks from Lucy Waverman are delicious and can be made ahead. Rub shanks with spices, brown and set aside. Sauté the vegetables, more spices, red wine, vinegar, stock, tomato paste and bay leaf and then bring to a boil. Return meat to pan and bake for 2 to 2 ½ hours. At this point, you can puree the sauce while baking the shanks for another 15 minutes. Reheat the sauce and the shanks together. To make ahead, refrigerate for up to a day before reheating.

Avoiding Additives and Preservatives

Make sure the spices don’t contain colour or anti-caking agents. I used Acetaia La Bonissma balsamic vinegar which has no added sulfites, a wine from Frogpond Farm with a sulfite level below 10 parts per million, Better Than Bouillon chicken paste for the stock and Simple tomato paste.

Spice braised lamb shanks

Ingredients:

1 teaspoon (5 ml) ground cumin

1 teaspoon (5 ml) ground ginger

1 teaspoon (5 ml) paprika

½ teaspoon (2.5 ml) cinnamon

½ teaspoon (2.5 ml) cayenne

3 tablespoons (45 ml) olive oil

4 lamb shanks

Salt and freshly ground pepper

1 cup (250 ml) chopped onion

½ cup (125 ml) chopped carrot

½ cup (125 ml) chopped celery

2 teaspoons (10 ml) chopped garlic

1 teaspoon (5 ml) dried rosemary

1 teaspoon (5 ml) dried thyme

1 cup (250 ml) red wine

1 tablespoon (15 ml) balsamic vinegar

2½ cups (625 ml) beef or chicken stock, home-made or low-sodium

1 tablespoon (15 ml) tomato paste

1 bay leaf

Preparation:

Preheat oven to 300 F (149 C). Combine cumin, ginger, coriander, paprika, cinnamon and cayenne. Rub shanks with 2 teaspoons (10 ml) spice mixture.

Heat 2 tablespoons (30 ml) oil in skillet or Dutch oven on medium-high heat. Brown lamb shanks in batches on all sides, about 2 minutes per side. Season with salt and pepper. Reserve. Wipe out pan and add remaining oil. Reduce heat to medium.

Add onion, carrot, celery and garlic. Sauté until onion browns slightly, about 5 minutes. Add reserved spice mixture, rosemary and thyme and sauté for 30 seconds. Add red wine and bring to boil. Add balsamic, stock, tomato paste and bay leaf and bring to a boil. Return meat to pan.

Bake for 2 to 2½ hours or until meat is tender. Remove meat and reserve. Discard the bay leaf and puree the stock and vegetables in a food processor or blender. Return sauce to pan. Place pan on stove over high heat and reduce until sauce lightly coats a spoon. Meanwhile, place the shanks on a baking sheet and bake at 400 F for 15 minutes. Return to pot.

When ready to use, simmer sauce and lamb together for 15 minutes or until reheated. Serves 4. To make ahead, refrigerate the vegetable-stock mixture and shanks separately for up to a day. Remove fat from vegetable-stock mixture, puree and reheat. Add the shanks to the sauce and simmer until they are reheated.

From Lucy Waverman

On a cold and snowy night, there’s nothing like a steaming bowl of French onion soup to warm you up. This recipe from NYT Cooking takes some time, but the result are worth it. Thinly slice onions (a mandoline slicer or slicing blade of a food processor work well) and caramelize them until wilted, tender and deep brown. Meanwhile, warm the stock. Once the onions are caramelized, add wine, sherry and flour. Add the broth, season and boil for 10 minutes. Ladle the soup into oven-proof bowls, place a slice of crusty bread on each bowl and top with grated cheese. Keeping a careful eye on the oven, broil for a few minutes until the cheese melts and browns. Cook’s note: I used chicken stock instead of beef stock and red wine vinegar instead of sherry.

Avoiding Additives and Preservatives

Make sure the butter and cheese do not contain colour or preservatives. I used Better Than Bouillon chicken paste for the stock, Eden Organic red wine vinegar instead of sherry and a red wine from Frogpond Farm that had a sulfite count below 10 parts per million. Ace Bakery bread is usually free of additives and preservatives.

French onion soup

Ingredients:

3 tablespoons (45 ml) unsalted butter

3 to 4 large red or yellow onions (about 3 pounds/1.36 kg), peeled and thinly sliced

¾ teaspoon (3.75 ml) kosher salt, plus more to taste

2 quarts (2 L) beef stock

1 cup (250 ml) dry white wine

1 tablespoon (15 ml) dry sherry

1 tablespoon (15 ml) all-purpose flour

½ teaspoon (2.5 ml) black pepper, plus more to taste

6 to 12 (½-inch/1.25-cm) slices French bread

1 ½ cups (375 ml) grated Gruyère cheese

Preparation:

Melt butter in a heavy Dutch oven over medium heat. Add onions and ½ teaspoon (2.5 ml) salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.

Meanwhile, warm broth in a saucepan over low heat.

Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.

Slowly add warm broth, ¼ teaspoon (1.25 ml) salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.

Heat the broiler and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles and cover top with bread slices. Sprinkle each casserole generously with Gruyère.

Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately. Serves 6.

From NYT Cooking

This hearty soup from Food and Wine is perfect for a winter supper. Soften vegetables, add seasoning, tomatoes and wine and simmer for about 10 minutes. Stir in stock, bread, kale and Parmesan rind and cook for another 10 minutes. Stir in mashed beans, whole beans and seasoning and cook for another 10 minutes. Serve drizzled with olive oil and sprinkled with grated Parmesan.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Unico tomatoes, Better Than Bouillon chicken stock paste and a wine from Frogpond Farm with a sulfite level of less than 10 parts per million. Ace Bakery bread is usually free of additives. Unico or Blue Menu beans are additive free; you could also soak and cook ¾ cup (187.5 ml) of dried cannellini beans. Genuine Parmesan is additive-free; look for the name stamped on the rind.

Ribollita

Ingredients:

½ cup (125 ml) extra-virgin olive oil, plus more for drizzling

1 large yellow onion, finely chopped (about 2 ½ cups/625 ml)

1 large carrot, peeled and finely chopped (about 1 cup/250 ml)

1 celery stalk, finely chopped (about ½ cup)

2 teaspoons (10 ml) kosher salt, divided, plus more to taste

8 garlic cloves, finely chopped (about ¼ cup/60 ml)

¼ teaspoon (1.25 ml) crushed red pepper (optional)

1 (15-ounce/425 g) can crushed tomatoes (preferably San Marzano)

1 cup (250 ml) unoaked dry white wine

9 cups (2.25 L) chicken stock or water, divided

3 rustic country bread slices (½ inch/1.25-cm thick), crusts discarded, cut into ½-inch/1.25-cm cubes

1 large bunch kale, stemmed and cut into 1-inch (2.54-cm) pieces

1 Parmesan cheese rind (optional)

2 (15-ounce/425 g) cans cannellini beans, drained and rinsed, divided

Black pepper, to taste

Grated Parmesan cheese, for garnish

Preparation:

Heat oil in a large Dutch oven over medium. Stir in onion, carrot, celery, and 1 teaspoon (5 ml) salt. Cook, stirring often and scraping bottom of pot, until vegetables are softened, about 10 minutes. Increase heat to medium-high; cook, stirring often, until vegetables start to caramelize, about 5 minutes.

Stir in garlic and crushed red pepper (if using); cook, stirring constantly, until fragrant, about 1 minute. Add crushed tomatoes and wine; cook, stirring occasionally to scrape up any browned bits from bottom of pot, until mixture is reduced to a jamlike consistency, about 10 minutes.

Stir in 8 cups (2 L) chicken stock, bread, kale, and Parmesan rind (if using) until well combined. Gently boil over medium-high until kale is tender and bread is almost dissolved, about 10 minutes.

Meanwhile, mash 1 cup (250 ml) beans with remaining 1 cup (250 ml) chicken stock in a medium bowl using a fork. Add bean puree, remaining about 2 cups (500 ml) beans, and remaining 1 teaspoon (5 ml) salt to Dutch oven; gently boil until beans are tender, about 10 minutes. Season to taste with black pepper and additional salt.

Divide soup evenly among serving bowls; drizzle with olive oil, and sprinkle with grated Parmesan. Serves 8.

From Food and Wine

This salad from Canadian Living is a great side dish for fish or grilled meat. Blanch the beans and make the dressing. Place beans, olives, sun-dried tomatoes, red onion and goat cheese on a serving dish, drizzle with dressing and serve with the remaining dressing on the side.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and pure honey. Check the oregano to make sure it does not contain colour or anti caking agents. I used Savor olives, Savor sun-dried tomatoes and President’s Choice goat cheese.

Green bean and olive salad

Ingredients:

1 lb (454 g) green beans, trimmed and halved

¼ cup (60 ml) olive oil

2 tbsp (30 ml) lemon juice

1 clove garlic, finely minced

1 tsp (5 ml) liquid honey

½ tsp (2.5 ml) dried oregano

2/3 cup (165 ml) pitted Kalamata olives

2/3 cup (165 ml) thinly sliced sun-dried tomatoes

1/3 cup (82.5 ml) thinly sliced red onion

1/3 cup (82.5 ml) crumbled firm goat cheese

Salt and pepper

Preparation:

Blanch beans in a pan of boiling salted water for 2-5 minutes; plunge in bowl of ice water for 3 minutes and then drain.

In bowl, whisk together oil, lemon juice, garlic, honey and oregano.

Arrange green beans, olives, sun-dried tomatoes, red onion and goal cheese on serving plate; drizzle with some of the dressing.

Season with salt and pepper; serve with remaining dressing. Serves 4.

From Canadian Living

This recipe from Ina Garten is a delicious take on an Italian favourite. Lightly cook garlic cloves and then roughly chop them with canned tomatoes in a food processor. Put the mixture back in the pot and add oil, fennel seed, red pepper flakes wine and seasoning. Simmer for a half hour, stir in basil and keep warm. Meanwhile, cook the penne until it is barely al dente. Add the cooked pasta and a little pasta water to the sauce. Serve sprinkled with basil and cheese.

Avoiding Additives and Preservatives

Check the dried spices to be sure they don’t contain colour or anti-caking agents. I used Unico tomatoes and a red wine from Frogpond Farm with a sulfite content below 10 parts per million. Genuine Parmesan is free of additives; the name will be stamped on the rind.

Simmer the sauce for 30 minutes before adding cooked pasta

Penne arrabiata

Ingredients:

2/3 cup (165 ml) good olive oil

1 cup (250 ml) whole peeled garlic cloves (24 cloves)

2 (28-ounce/796 ml) cans whole peeled tomatoes

2 teaspoons (10 ml) whole fennel seeds, chopped

1 teaspoon (5 ml) crushed red pepper flakes

1/3 cup (82.5 ml) dry red wine, such as Chianti

Kosher salt and freshly ground black pepper

¼ cup (60 ml) julienned fresh basil leaves, plus extra for serving

1 pound (454 g) dry penne rigate

Freshly grated Parmesan cheese, for serving

Preparation:

In a medium (10-inch/25-cm) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.

Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they’re roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.

Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons (30 ml) kosher salt and the penne and cook according to the directions of the package.

Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with ¼ cup (60 ml) of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot. Serves 4-6.

From Ina Garten

This one-pot recipe from America’s Test Kitchen is perfect for supper on a cold winter night. Puree beans, tomatoes, juice and broth until smooth. Brown sausages and set aside. Cook onion, garlic, puree mixture, kale, tomatoes and seasoning. Add more beans, return the sausages to the pot and cook for about 10 minutes. Season and serve with crust bread.

Avoiding Additives and Preservatives

Blue Menu beans are additive-free, or you could soak and cook ¾ cup (187.5 ml) dried beans. Unico tomatoes are free of additives. I used Better Than Bouillon paste for the broth and Free From hot Italian sausages.

One-pot Italian sausages with white beans and kale

Ingredients:

2 (15-ounce/425 g) cans cannellini beans, rinsed

1 (28-ounce/794 g) can diced tomatoes, drained with juice reserved

1 cup (250 ml) chicken broth

2 tablespoons (30 ml) extra-virgin olive oil

1 pound (454 g) sweet or hot Italian sausage, pricked all over with fork

1 onion, chopped fine

3 garlic cloves, minced

1 pound (454 g) kale, stemmed and chopped

Salt and pepper

Preparation:

Puree ½ cup (125 ml) beans, ½ cup (125 ml) tomatoes, reserved tomato juice, and chicken broth in food processor until smooth, about 30 seconds.

Heat oil in Dutch oven over medium heat until shimmering. Add sausages and brown on all sides, about 5 minutes; transfer to plate.

Add onion to fat left in pot and cook until softened, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomato puree mixture, kale, remaining drained tomatoes, and ¼ teaspoon (1.25 ml) salt, scraping up any browned bits. Cover and simmer, stirring occasionally, until kale is wilted and tender, about 15 minutes.

Stir in remaining beans, then nestle browned sausages and any accumulated juices into pot. Cover and simmer until sausages register 160 degrees F (71 degrees C) and sauce is thickened slightly, about 10 minutes. Season with salt and pepper to taste and serve. Serve with crusty bread. Serves 4.

From America’s Test Kitchen

This recipe from NYT Cooking yields tasty and juicy chicken thighs. At least two hours before cooking (but preferably the day before) combine lemon peel, thyme or oregano, parsley, garlic, red pepper flakes and olive oil in a large bowl. Pat the chicken thighs dry and place sage leaves and sliced garlic under the skin. Toss the chicken with the marinade and refrigerate until ready to cook. To cook the chicken, place it skin side down in a heavy pan and place another heavy pan on top (or use a lighter pan weighted down with something heavy). Cook the chicken top of the stove for about 15 minutes or until the skin lifts easily from the pan. Place lemon slices on the bottom of the pan and place the browned chicken on top. Tuck the lemon peel and garlic from the marinate between the pieces of chicken. Bake in the oven until the chicken is cooked through. Cook’s note: I used six pieces of chicken instead of nine.

Avoiding Additives and Preservatives

Use fresh lemons and herbs. Check the red pepper flakes to make sure they don’t contain colour or anti-caking agents.

Marinate the chicken at least 2 hours or overnight

Flattened chicken thighs with roasted lemon slices

Ingredients:

2 lemons, rinsed

¼ cup (60 ml) fresh thyme or oregano leaves

1 ½ tablespoons (22.5 ml) chopped fresh sage leaves

1 ½ tablespoons (22.5 ml) chopped fresh Italian parsley

10 to 12 medium or large garlic cloves, peeled and smashed

1 teaspoon (5 ml) red chile flakes

3 tablespoons (45 ml) extra-virgin olive oil

9 bone-in, skin-on chicken thighs

18 fresh sage leaves

3 to 4 large garlic cloves, peeled and thinly sliced (to yield 18 slices)

1 tablespoon plus 1 teaspoon kosher salt

2 lemons, rinsed

Fresh thyme or oregano sprigs, for garnish

Preparation:

Make the marinade: Use a vegetable peeler to shave 9 large strips of peel from the lemons, taking care to cut into only the brightest yellow outer layer. Put strips in a large bowl or container and add thyme or oregano, sage, parsley, garlic, red chile flakes and olive oil.

Prepare the chicken: Pat each piece dry with paper towels. Using your fingers, gently separate the skin of each piece from the flesh, taking care to leave the skin attached at one end, to create a deep pocket between the skin and the flesh. Tuck 2 sage leaves and 2 garlic slices under the skin. Put the thigh in the bowl with the marinade and repeat with remaining thighs, sage and garlic. Turn the thighs gently to coat with the marinade. Cover bowl and refrigerate at least 2 hours or overnight.

When ready to cook, remove thighs from marinade and place them skin side up on a baking sheet. Reserve garlic cloves and lemon peel from the marinade; discard the liquid. Sprinkle 2 teaspoons (10 ml) salt over the chicken, then turn over and sprinkle with remaining 2 teaspoons (10 ml) salt.

Transfer 5 chicken thighs, skin side down, to a 10- or 12-inch (25- or 30-cm) cast-iron skillet. Put it over high heat and weigh down the chicken with the bottom of another cast-iron skillet. Or use a lighter skillet weighed down with a large full can, a brick or another heavy object. Make sure the bottom of the skillet is clean or place a sheet of parchment paper between the chicken and the top skillet.

Once chicken is sizzling loudly, reduce heat to medium and cook without moving for 10 to 15 minutes, until skin is brown and crisp. To check for doneness, gently lift the corner of a chicken thigh with a metal spatula. The skin will come away cleanly from the bottom of the pan when it is done. If it is still stuck, do not pull but let it cook a little longer.

When thighs are done, remove the weight and lift the chicken out of the pan, taking care to keep the skin attached to the thighs as you lift them. Transfer the thighs, skin side up, to a clean baking sheet or plate. Cook the remaining 4 chicken thighs in the same way. Pour off most of the fat from the skillet.

Meanwhile, heat oven to 450 degrees F (232 C). Cut lemons in half and squeeze gently to remove some of the juice. Cut crosswise into 1/8-inch (0.3-cm) slices and lay on paper towels to absorb more juice.

Place a layer of lemon slices in the skillet. Return all the browned chicken to the skillet on top of the lemons, skin side up. Tuck reserved lemon peel and garlic cloves down between the pieces.

Transfer skillet to oven for 20 to 30 minutes. To test, remove a thigh, pierce it on the flesh side with a knife, and check that the juices are clear and there is no redness near the bone. Remove pan from oven and let thighs rest in the pan 5 to 10 minutes. Tuck thyme or oregano sprigs around the thighs and serve from the pan at the table, with roasted lemon slices and garlic cloves. Serves 6.

From NYT Cooking

If you are looking for a meatless meal, try this NYT Cooking recipe for pesto beans. Brown pine nuts in oil, season with turmeric, salt and pepper and set the nut oil aside. Cook shallots and garlic, add beans and stock, simmer and then add Parmesan cheese. When the cheese has melted, remove the pan from the heat and stir in chopped basil. Serve drizzled with the pine nut oil, lemon juice and more Parmesan. Cook’s note: I omitted the lemon juice.

Avoiding Additives and Preservatives

Make sure the nuts don’t contain preservatives and check the turmeric to make sure it does not contain colour or anti-caking agents. Use canned beans preserved only in salt or soak and cook 1 cup (250 ml) of dried cannellini beans. I use Better Than Bouillon chicken paste for the stock. Genuine Parmesan does not contain artificial ingredients; check for the name stamped on the rind.

Pesto beans

Ingredients:

8 tablespoons (120 ml) olive oil

¼ cup (60 ml) pine nuts or sliced almonds

½ teaspoon (2.5 ml) ground turmeric

Salt and pepper

3 large shallots, sliced thinly (about 2 cups/500 ml)

5 garlic cloves, sliced thinly

2 (15.5-ounce/458-ml) cans cannellini beans or other creamy white beans, drained

1 cup (250 ml) vegetable or chicken stock

1 cup (250 ml) finely grated Parmesan, plus more for serving

1 ½ cups (375 ml) tightly packed basil leaves, preferably Genovese

1 lemon, cut into wedges, for serving

Preparation:

Heat 6 tablespoons (90 ml) of the olive oil over medium-low heat in a 12-inch (30-cm) skillet or small Dutch oven. Add the pine nuts and, when the oil starts sizzling, stir occasionally until golden brown, about 5 minutes; turn off heat. Stir in the turmeric and season lightly with salt and pepper. Transfer to a small serving bowl.

Heat the remaining 2 tablespoons (30 ml) of olive oil over medium-high in the same skillet. When warm, add the shallots and a pinch of salt. Cook, stirring until just softened, about 3 minutes. Stir in the garlic, and when sizzling (about 1 minute), stir in the beans and stock. Bring to a simmer then turn heat down to low.

In a few additions, sprinkle in the cheese, stirring vigorously to combine. When the cheese has melted into the broth and the mixture looks creamy, season to taste with salt and then turn off the heat. While the beans are still hot, tear the basil leaves (or roughly chop, if you prefer) and stir into the beans.

Serve hot, in bowls or on plates, drizzled with the sizzled nut oil, a squeeze of lemon juice and more black pepper and grated Parmesan, if desired. Serves 4.

From NYT Cooking

This recipe from NYT Cooking yields moist and tasty chicken breasts. Slice each breast in half horizontally and pound until ¼ inch (0.6 cm) thick. Brush chicken with mayonnaise and then coat with a mixture of panko breadcrumbs, Parmesan, parsley, salt and pepper. Bake for 20-25 minutes, turning halfway through cooking time.

Avoiding Additives and Preservatives

Most brands of panko are free of additives. I use Hellmann’s mayonnaise. Genuine Parmesan is additive-free; look for the name stamped on the rind.

Parmesan-crusted chicken

Ingredients:

2 boneless, skinless chicken breasts (about 8 ounces/227 g each)

Kosher salt and black pepper

1 ¼ cups (312 ml) panko breadcrumbs

¾ cup (187.5 ml) grated Parmesan

1 tablespoon (15 ml) finely chopped fresh parsley, plus more for garnishing

2 tablespoons (30 ml) extra-virgin olive oil

¼ cup (60 ml) mayonnaise

Lemon wedges (optional), for serving

Preparation:

Heat oven to 425 degrees F (218 degrees C). Line a sheet pan with parchment paper.

Pat chicken dry with a paper towel, then carefully slice each breast in half horizontally, forming 2 thin cutlets (you’ll have 4 pieces).

Using a meat mallet or rolling pin, pound the cutlets until ¼ -inch (0.6-cm) thick. Season with ½ teaspoon (2.5 ml) salt and ¼ teaspoon (1.25 ml) pepper.

In a large, shallow bowl or rimmed plate, combine the panko, Parmesan and parsley with ½  teaspoon (2.5 ml) salt and ½ teaspoon (2.5 ml) pepper. Add oil and toss until the bread crumbs are evenly coated.

Working one at a time, brush each chicken cutlet all over with 1 tablespoon (15 ml) mayonnaise, then dip into the panko mixture, turning and pressing gently until fully coated. Place the breaded chicken on the prepared pan and bake 20 to 25 minutes, flipping halfway through, until browned and cooked through.

Sprinkle lightly with salt and serve hot or warm. Serves 4.

From NYT Cooking