Molecular Chicken Parmigiana

Ingredients

In this molecular adaptation, we deconstruct the traditional Chicken Parmigiana, transforming it into a visually captivating dish with unique textures and flavors. By employing techniques like spherification, emulsification, and foams, we create a dish that surprises and delights the senses. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 2 chicken breasts (200g / 7oz) 2 chicken breasts (200g / 7oz)
• 50g (1.8oz) mozzarella cheese 50g (1.8oz) mozzarella cheese
• 50g (1.8oz) Parmesan cheese 50g (1.8oz) Parmesan cheese
• 100g (3.5oz) breadcrumbs 100g (3.5oz) breadcrumbs
• 2 eggs 2 eggs
• 50g (1.8oz) all-purpose flour 50g (1.8oz) all-purpose flour
• 200g (7oz) tomato sauce 200g (7oz) tomato sauce
• 10g (0.35oz) basil leaves 10g (0.35oz) basil leaves
• 5g (0.18oz) parsley leaves 5g (0.18oz) parsley leaves
• 2g (0.07oz) agar-agar 2g (0.07oz) agar-agar
• 100ml (3.4fl oz) olive oil 100ml (3.4fl oz) olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 20g (3g sugars)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Flatten the chicken breasts using a meat mallet until they are about 1cm (0.4in) thick.
3. 3.
   In a bowl, whisk the eggs. In separate bowls, place the flour and breadcrumbs.
4. 4.
   Dip each chicken breast into the flour, then the egg, and finally coat with breadcrumbs.
5. 5.
   Heat olive oil in a pan over medium heat. Fry the breaded chicken breasts until golden brown on both sides.
6. 6.
   Transfer the chicken breasts to a baking dish and top with tomato sauce, mozzarella, and Parmesan cheese.
7. 7.
   Bake in the preheated oven for 10 minutes or until the cheese is melted and bubbly.
8. 8.
   Meanwhile, prepare the basil and parsley foam. Blend the basil, parsley, and agar-agar with 100ml (3.4fl oz) of water. Bring the mixture to a boil, then strain and let it cool.
9. 9.
   Using a handheld blender, create a foam by blending the cooled mixture until light and airy.
10. 10.
    Serve the chicken breasts with a dollop of basil and parsley foam on top.

Treat your ingredients with care...

• Chicken breasts — For best results, use organic, free-range chicken breasts to ensure tenderness and flavor.
• Agar-agar — Follow the instructions on the package for the correct usage of agar-agar as it may vary between brands.

Tips & Tricks

• To achieve a crispy breadcrumb coating, refrigerate the breaded chicken breasts for 15 minutes before frying.
• Experiment with different herbs and spices in the basil and parsley foam to add complexity to the dish.
• For a vegetarian version, substitute the chicken breasts with tofu or seitan.
• To make the dish gluten-free, use gluten-free breadcrumbs or crushed rice crackers.
• Enhance the flavor of the tomato sauce by adding garlic, onion, and a pinch of red pepper flakes.

Serving advice

Serve the Molecular Chicken Parmigiana as the centerpiece of a modern and elegant dinner. Plate the chicken breasts with precision, ensuring the basil and parsley foam is artistically placed on top. Garnish with fresh basil leaves and a drizzle of olive oil for an extra touch of sophistication.

Presentation advice

Create a visually striking presentation by arranging the chicken breasts diagonally on the plate. Add a sprinkle of microgreens or edible flowers around the dish to add color and texture. Use a squeeze bottle to create decorative dots of tomato sauce around the plate.