parm crusted chicken with tangy peppers
serves 2 | 45 minutes
I’ve been thinking about acid a lot lately. (I know, I know I’m always thinking about acid.) But specifically: how much a splash of red wine vinegar can do to a pan of softened peppers.
This recipe started because I wanted a fried chicken cutlet with a tangy veg on top, but a full fry felt like too much on a weeknight. So I cheated with just the parm and leaned into what I actually wanted which was the agrodolce. Sweet, sour, a little briny from the capers. That sizzle when the vinegar hits all the golden chicken bits still stuck to the pan? Aggressively wonderful.
The parmesan crust is there because the chicken deserves to be elevated too. But the tangy peppers are the reason to keep making this.
Finish your pan sauce with cold butter. One tablespoon, off the heat, stirred in until it melts. It’s called monter au beurre in French kitchens and it’s the reason restaurant sauces taste just a bit better. The cold fat emulsifies into the sauce, making it glossy, silky, and just rich enough. Hot butter splits but cold butter transforms. Don’t skip it!
if you’re really into today’s recipe, you might also like:
sheet pan sausage peppers and potatoes with basil aioli
crispy chicken & zucchini salad with salted apricot yogurt
parmesan chicken with red wine mushroom sauce (can we take a moment for how far my food photos have come)
Browse all my recommended tools in one place: Complete Kitchen Collection.
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