Smoked Salmon Dip

Smoked Salmon Dip

Rating: 5 out of 5.
Jump to Recipe

The smoked salmon dip that makes you keep coming back for more…

I LOVE dips. It’s probably because I’m such a snacker and I love snacking on a dip. A few crackers here and there will curb my hunger until the next meal. This smoked salmon dip is perfect for parties, so quick to throw together and will sure to be a hit! I mean afterall, using smoked salmon is always sure to impress.

Smoked Salmon Dip

To serve…

To serve this smoked salmon dip, I make my own baked crostini, because frankly, it’s WAY cheaper than buying the store-bought version. A $1 baguette will make about two $4-5 store-bought version crostinis. All you have to do is slice your baguette into 1-1.5 inch pieces. Lightly coat with olive oil and your preferred spices and bake for about 10-15 minutes at 350°F or until lightly browned.

Smoked Salmon Dip

How to make it

It couldn’t be easier to throw this dip together. Simple dice all the ingredients very finely, add them together and mix until well combined! Serve with your own homemade crostini or store-bought crackers and enjoy.

Smoked Salmon Dip

Smoked Salmon Dip

A simple but deliciously fresh smoked salmon dip that's sure to impress!
Prep Time 5 mins
Course Appetizer, Snack

Equipment

  • Small bowl

Ingredients
  

  • 150 g smoked salmon diced
  • 2 tsp capers chopped
  • 2 tsp red onion finely diced
  • 1 tsp fresh dill chopped
  • 2 tbsp cream cheese herb and garlic

Instructions
 

  • Finely dice the smoked salmon and red onion. Finely chop the capers and dill.
  • Add all the ingredients to a small bowl and mix until well combined.
  • Refrigerate until ready to serve and serve with your choice of crackers.
Keyword dip, salmon, smoked salmon, smoked salmon dip

Strawberry sauce

Strawberry Sauce

Rating: 4 out of 5.
Jump to Recipe

A Polish strawberry sauce…

This is definitely not your average snack or meal. I’ve never heard of anyone eating something like this other than my Polish family and my boyfriend’s Polish family. I think it’s just an easy and delicious way to save fresh strawberries from going bad, so here you are! I honestly couldn’t think of a more creative name for it, so let’s stick to what it is, a fresh strawberry sauce.

It’s interesting how different families from different regions from Poland enjoy this sauce differently. My family traditionally serves this sauce over rice, while my boyfriend’s family serves it over a curly egg noodle. Both are delicious, so it really comes down to what you prefer!

Strawberry sauce

How to make it

This is so easy to make and will be done in just a few minutes, but the key is to use fresh strawberries! Strawberry season is just about to come to an end here in Southern Ontario after it’s late start this year. Luckily, we managed to make it out to Herrle’s farm to handpick a few pints of some fresh strawberries. That’s what’s so special about this dish, is that you can really only enjoy it for about a month every year (at least here in Ontario).

Once your remove all the leaves/strawberry tails, mash them up. Again, based on your preference, you can leave the sauce a little more chunky or mash them until there are no chunks at all. When adding sugar, add a little at a time and taste as you go. If your strawberries are already quite sweet, you won’t need as much. Add some sugar and sour cream and you’re ready to serve!

Strawberry sauce

Strawberry Sauce

An easy Polish fresh strawberry sauce served over rice or noodles.
Prep Time 5 mins
Course Appetizer, Main Course, Snack
Cuisine Polish

Equipment

  • Bowl

Ingredients
  

  • 2 pints fresh strawberries stem removed
  • 2 tsp sugar
  • 2 tbsp sour cream

Instructions
 

  • Wash the strawberries and remove all the stems. Place them in a bowl and with a potato masher mash the strawberries to your desired consistency (chunky or smooth).
  • Mix in the sugar and sour cream and serve over a bed of rice or noodles.
Keyword fresh strawberries, meatballs in mushroom sauce, strawberry sauce

Sheppard's Pie

Sheppard’s Pie

Rating: 4.5 out of 5.
Jump to Recipe

Not your traditional Sheppard’s Pie…

Traditionally, sheppard’s pie is made with lamb but to be honest, I only found that out a few years ago! My mom has always made her sheppard’s pie with ground beef, so that’s what I’m used to. This dish is so easy to throw together and you basically have a full meal in one go. Delicious beef in a savory gravy with peas, corn and carrots topped with a creamy mashed potato makes for a scrumptious sheppard’s pie.

Sheppard's Pie

How to make it

This dish is the perfect Sunday meal. Serve alone or with a side salad and you’ll be sure to please all!

Start off by boiling your peeled russet potatoes, or your potato of choice, in salted water until tender. Mash your potatoes until you reach your desired consistency. Next, prep your meat mixture by sauteing the onion and garlic and then adding the meat to brown. Once your meat is cooked, drain any excess grease and add your peas, carrots and corn. Now, you can assemble your pie! Add in the meat mixture and your choice of gravy. Stir in the gravy until well combined and then top with your mashed potatoes. For aesthetic purposes, take a fork and score the top of your pie in whatever pattern you choose! Bake the pie to bring it all together but be sure you let it rest for at least 10 minutes before serving.

Variations:

Instead of beef, you can use ground lamb for a much more traditional sheppard’s pie.

Feel free to use whatever gravy you have on hand or your favourite brand. This time I used a packet of poutine gravy and it was amazing!

Sheppard's Pie

Sheppard’s Pie

Not your traditional pie, but this beef sheppard's pie is a meal all in one!
Prep Time 10 mins
Cook Time 1 hr
Course Main Course

Equipment

  • Medium pot
  • Large pan
  • 12 x 16 pan

Ingredients
  

  • 1.5 lb lean ground beef
  • 1 medium yellow onion diced
  • 2 cloves garlic diced
  • 5 medium russet potatoes peeled
  • 42 g gravy packet cook as per instructions
  • 398 ml can of peas and carrots drained
  • 398 ml can of corn drained
  • splash milk
  • 2 tbsp butter
  • salt & pepper to taste

Instructions
 

  • Peel and quarter the russet potatoes and place in salted water in a medium pot and cook over high heat. Once water starts boiling, turn down to medium-high heat and cook for about 15 minutes or until potatoes are tender.
  • In the meantime, sauté the onions for 1 minute. Add the garlic, salt and pepper, and sauté for an additional minute. Next, add the ground lean beef and cook until browned for about 8 minutes. Once cooked, drain any excess grease. Add the peas, carrots and corn.
  • Returning to the potatoes, drain and mash them in the pot. Add salt and pepper, butter and a splash of milk and mash until your reach a smooth, creamy mashed potato consistency.
  • Preheat the oven to 375°F. To assemble your pie, add the beef mixture and gravy to a 12 x 16 pan and mix until well combined. Top the mixture with mashed potato and spread evenly over the top. Using a fork, score the top of the potatoes. Bake for 10 minutes. Next, switch to a high broil and broil for approximately 8 minutes or until potatoes start to brown lightly on the top.
  • Let the pie rest for at least 10 minutes and you're ready to serve!
Keyword beef pie, pie, Sheppard’s Pie

Jalapeno Poppers

Rating: 5 out of 5.
Jump to Recipe

Jalapeno poppers in 2 ways!

Mmmmm, jalapeno poppers! These irresistible cheesy and spicy appetizers are easy to make and sure to impress your friends. Perfect for any celebration like Canada day today or really any event. This simple recipe beats the frozen store-bought version any day!

Jalapeno Poppers

Snacky’s, appy’s, finger food – these jalapeno poppers are the perfect pre-meal appetizer or perfect for your guests to grab and munch on while entertaining. I absolutely love finger food and to be honest, sometimes I’d prefer to have a platter of tasty little eats as opposed to a full proper meal.

Variations…

Here are 2 different ways to create these super yummy jalapeno poppers, bacon wrapped or breaded and deep fried. Both are absolutely delicious, but it really depends on your personal preference, time and the ingredients you have on hand.

The bacon-wrapped option is much quicker and my personal favourite. The breaded version on the other hand adds a crispy crunchy texture that imitates the poppers you’ll find at your local bar or the grocery store. My advice? Try both!

Tips:

  1. Spice level. If you follow the recipe but omit the jalapeno seeds, you’ll end up with a quite mild jalapeno popper. To make spicy jalapeno poppers, add the seeds and more hot sauce!
  2. Jalapenos are generally pretty tame when it comes to spicy peppers, but to be on the safe side, wear gloves while handling them.
  3. When is oil ready for frying? Oil is ready when you can flick some water into it and it starts bubbling immediately.
Jalapeno Poppers

Jalapeno Poppers, 2 ways

Baked bacon wrapped jalapeno poppers and fried panko coated jalapeno poppers.
Prep Time 30 mins
Cook Time 20 mins
Course Appetizer, Snack
Cuisine American
Servings 12 poppers

Equipment

  • Deep fryer or oil and a pot
  • Bowl
  • Baking sheet

Ingredients
  

  • 6 whole jalapenos halved lengthwise
  • 4 oz cream cheese softened to room temperature
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • salt & pepper to taste
  • 1/4 cup cheddar cheese finely grated
  • 1 tbsp hot sauce I prefer Tabasco or Frank's, but feel free to use your preferred hot sauce.
  • 3 strips bacon cut in half
  • 1/2 cup panko crumbs
  • 1 egg beaten
  • 1/2 cup all-purpose flour
  • 5 cups vegetable oil

Instructions
 

  • Wash and slice the jalapenos lengthwise. Using a spoon, scrape out the seeds of the halved jalapenos and set aside.
  • For the filing: in a small bowl, mix the cream cheese, garlic powder, onion powder, cheddar cheese, hot sauce, salt and pepper until well combined. *For a little spice, add the seeds of 1-2 jalapenos. For a lot of spice, add the seeds of 3-4 jalapenos.
  • Fill each halved jalapeno with the cream cheese filing.
  • For the bacon wrapped jalapeno poppers, preheat oven to 400℉. Cut the bacon strips in half. Wrap half a slice of bacon around 6 jalapeno pepper halves filled with the filing. Bake at 400℉ for approximately 20 minutes or until bacon fat is rendered and is cooked to your liking. 
  • For the deep fried jalapeno poppers, heat the vegetable oil in a medium pot on medium-high heat. To prepare the remaining 6 jalapeno pepper halves, set up the flour, beaten egg and panko in 3 separate bowls. Dip into the flour, egg, flour, egg, and panko. Fry the breaded jalapeno poppers until golden brown. Remove and place on a paper towel to absorb excess oil. 

Notes

Each jalapeno makes 2 poppers, so keeping that in mind when portioning out your servings.
 
Keyword bacon wrapped, baked good, cream cheese, fried, jalapeno, jalapeno popper, popper

Twice baked potato

Twice-Baked Potato

Rating: 5 out of 5.
Jump to Recipe

A twice-baked potato is twice the fun!

I absolutely love potatoes. It definitely stems from my Polish background, but they’re just so versatile! You can have them in so many different ways, but today I wanted to share a deliciously cheesy, smooth, and flavourful twice-baked potato.

Normally I try to avoid using the oven during the summer, especially for long periods of time, but we had leftover wrapped russet potatoes from our camping trip this weekend. Baked potatoes are delicious on their own with some butter and/or sour cream, but this recipe takes it up a few notches.

Twice-baked potato

The perfect side…

These twice-baked potatoes suit basically any main course, particularly your classic meat proteins. Leftover chicken kabobs and pasta salad from our camping trip made for an easy meal. I can’t have kabobs without tzatziki, and all nutrition’s recipe is so easy that you’ll never buy the store-bought version again!

Twice-baked potato

Variations

Stick to the russet potatoes, but you put whatever you want in your potato mix. You should definitely add some cheese and seasoning in there, but the rest is up to you! I don’t always add bacon, but I must say it takes this twice-baked potato to the next level.

This recipe can easily be adapted to be vegan by using vegan butter and cheese.

Twice-baked potato
Twice-baked potato

Twice-baked potato

This twice-baked potato is twice as good as a regular baked potato.
Prep Time 5 mins
Cook Time 1 hr 30 mins
Course Side Dish
Servings 4

Equipment

  • Aluminum foil
  • Baking sheet
  • Small bowl

Ingredients
  

  • 2 large russet potatoes
  • ¼ tsp garlic powder
  • 1 tbsp butter
  • Splash milk
  • 1 tsp green onion finely diced
  • tbsp cheddar cheese grated
  • 4 slices cooked bacon diced
  • salt & pepper to taste

Instructions
 

  • Preheat oven to 375°F. Wash your russet potatoes with water and dry. Wrap in tin foil and place on a baking sheet for 1 hour. Once cooked, set aside and let cool for at least 20 minutes.
  • Cut the potatoes in half lengthwise and spoon out the inside of the potatoes into a small bowl, leaving the skin intact to create a kind of bowl. You will be returning the mixture to the skins once all the ingredients are mixed and well combined.
  • In the small bowl with your cooked potato, add the butter, splash of milk, garlic powder, salt and pepper. Mix until well combined. Next, add the bacon, green onion and 1 tbsp of cheddar cheese and mix until well combined. Fill the potato skins with the mixture.
  • Sprinkle your filled potatoes with the remaining cheese and bake for 5-7mins at 375°F or until the cheese on top has melted. Serve with a dollop of sour cream and enjoy!
Keyword baked potato, russet potato, Twice-baked potato

Meatballs in mushroom sauce

Meatballs in Mushroom Sauce

Rating: 4 out of 5.
Jump to Recipe

Mmmm meatballs… in a mushroom sauce

Meatballs are so versatile. You can have them with pasta or potatoes, in a creamy or tomato based sauce, the options are endless! This recipe is an adaptation of my mom’s meatballs in mushroom sauce. We had some gnocchi’s in the fridge so that’s what I used, but otherwise this recipe would be perfect over some mashed potatoes.

Meatballs in mushroom sauce

How to make it…

Assembling the meatballs is quite easy, just mix all the ingredients together and make meatballs about the size of a golf ball. I always mix everything with my hands, but some prefer using a spoon. Once your golf ball-sized meatballs are formed, fry them until lightly browned all over. They’ll finish cooking in the sauce.

To make the sauce, you can use whatever mushrooms you have handy. I used mini bella’s and white mushrooms. Once the onion and garlic is sautéed, add the mushrooms and vegetable broth. Once reduced, add the heavy cream and parmesan cheese to create the base of your sauce. Return the meatballs to the pan so they finish cooking and continue to simmer until the sauce thickens into a delicious creamy sauce.

Meatballs in mushroom sauce

Variations

This same meatball recipe can be used with a tomato sauce over pasta to make a classic spaghetti and meatballs. So, whether you choose to make the mushroom sauce or not, the meatballs stand out on their own too!

The base of your dish doesn’t have to be gnocchi’s, any kind of pasta or potatoes also suit these meatballs. My personal favourite is mashed potatoes because the mushroom sauce doubles as a gravy, yum!

Meatballs in mushroom sauce

Meatballs in Mushroom Sauce

Delicious moist meatballs in a creamy mushroom sauce.
Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Servings 4 people

Equipment

  • Large saucepan
  • Large bowl

Ingredients
  

Meatballs

  • 1 lb ground pork
  • 1 med yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup bread crumbs
  • 1 egg
  • 2 tbsp parmesan cheese
  • 2 tbsp parsley fresh or dry
  • 1 tsp oregano

Mushroom Sauce

  • 8 oz mini bella mushrooms sliced
  • 8 oz white mushrooms sliced
  • ½ small red onion finely diced
  • 2 cloves garlic minced
  • 1 tbsp olive oil extra virgin
  • 1 tbsp butter
  • ½ cup vegetable stock
  • ½ cup heavy cream
  • 3 tbsp parmesan cheese
  • salt & pepper to taste

Instructions
 

  • In a large bowl, add all of the meatball ingredients and mix until well combined. Form meatballs about the size of a golf ball.
  • Over high heat, add the olive oil to a large saucepan. Once hot, brown the meatballs on each side, about 2 minutes each until the entire meatball is lightly browned. Remove from the pan and set aside.
  • Turn down the heat to medium and in the same pan, add the butter and sauté the red onion for about 1 minute. Next, add the garlic and sauté for an additional minute. Add the sliced mushrooms, salt and pepper (to taste) and continue to sauté for 2 minutes.
  • Add the vegetable broth to the pan and continue to cook for approximately 4-5 minutes until the stock begins to reduce. Next, add the heavy cream and parmesan cheese and reduce to a simmer. Return the meatballs to the sauce and simmer for approximately 15 minutes until the sauce begins to thicken.
Keyword meatball, meatballs, meatballs in mushroom sauce, mushroom sauce

Shrimp Pasta

Shrimp Pasta

Rating: 5 out of 5.
Jump to Recipe

This shrimp pasta. WOW. It is by far the most delicious pasta I have ever made and the only pasta that beats it is from Florence, Italy. It’s super simple, but what makes it is my fresh lobster stock. Without it you’ll have an average shrimp pasta so please don’t skip the most important step!

Fresh seafood pasta…

Seafood pasta, with fresh seafood, is probably one of my favourite meals. The simplicity behind it really lets the ingredients shine and allows you to enjoy each component separately and together as a whole.

Shrimp Pasta

So quick and easy to make!

If you already have your lobster stock ready, this quick pasta is sure to blow your taste buds away. The secret to the most flavourful pasta dish is to boil your pasta in the lobster stock, and then used that reduced “pasta water” aka lobster stock in your pasta sauce too.

Shrimp Pasta

Variations:

This pasta is most definitely not limited to shrimp as your seafood of choice. I would have preferred to use lobster, but we had already eaten it all before I made the stock. Next time I’ll definitely put some lobster meat aside for this recipe. You can substitute the shrimp for pretty much any seafood you like but I’d suggest sticking to shrimp, lobster, or mussels.

In terms of the pasta itself, I used a spaghetti noodle, but a linguine or angel hair pasta would suit this dish as well.

If you don’t have your own lobster stock, I’d recommend using a store bought fish stock and maybe add a bit of clam juice to it too. It won’t be nearly as good, but it’s an easier option and will still result in a tasty dish.

Shrimp Pasta

Shrimp Pasta

An absolutely delicious shrimp pasta made in a fresh lobster stock.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Medium pot
  • Large saucepan

Ingredients
  

  • 4 cups fresh lobster stock (recipe on the blog)
  • ½ lb shrimp
  • 2 tbsp olive oil extra virgin
  • 3 cloves garlic minced
  • 1 pint cherry tomatoes halved
  • ½ tsp chili flakes
  • 1 tsp parsley fresh or dried
  • 1 tbsp fresh basil
  • salt and pepper to taste
  • ½ package spaghetti noddles

Instructions
 

  • In a medium pot, bring 4 cups of lobster stock to a boil (recipe on the blog). Add the pasta and cook as per the instructions on the package or until al dente. Once cooked, drain the pasta but be sure to set aside the reduced lobster stock aka "pasta water".
  • In the meantime, put the olive oil in a large saucepan over medium-high heat. Once heated up, add the shrimp and cook on each side for 2 minutes (timing may vary depending on the size of your shrimp). When your shrimp is flipped after 2 minutes for the first time, add the garlic, parsley, chili flakes, salt and pepper. Once the shrimp are cooked, remove from the pan and set aside.
  • Turn heat down to medium-low and add the halved cherry tomatoes and ½ cup of the reduced lobster stock. Cook for 2-3 minutes or until tomatoes start to soften. Add the shrimp, basil and cooked pasta to the pan and mix until well combined. Your pasta is now ready to serve!
Keyword cold pasta salad, italian, lobster stock, seafood pasta, shrimp pasta

Lobster Stock

Rating: 5 out of 5.
Jump to Recipe

Due to this whole pandemic and the lack of demand, lobsters are actually quite affordable right now. Regardless of how you decide to enjoy the crustacean, you BETTER NOT just throw away the shells! All the hard exterior and nasty innards create the most beautiful tasting lobster stock that you can use in your next bisque, seafood pasta or whatever else you can think of. Although, I do warn you that the smell is quite pungent so it’s not for the faint of heart. Your space will reek of seafood, but again, you will in no way regret the end result. It is absolutely to die for.

Lobster stock

How to make it:

In a large pot, char 1/2 yellow onion on medium-high heat. Then add all the scraps of 3 lobsters into the pot (including the shells and any innards not eaten), along with 2 bay leaves and 1/2 tbsp of peppercorns. Add a can of clam juice and enough water to just about cover the contents of the pot. Simmer for 2-3 hours. Liquid will reduce into a beautifully flavourful stock. Right before straining the stock, add 1 tbsp of vegeta. If you have a high-powered blender (please don’t use yours if it’s not), blend the shells in the liquid for maximum flavour release. If you don’t have a high-powered blender, you can also simply mash the shells for a few minutes with a wooden spoon. Strain and store the lobster stock in glass containers (I keep and use old jars) in the fridge for a week to week and a half or freeze for up to 3 months.

Lobster Stock

The most flavourful and delicious stock I have ever made!
Prep Time 5 mins

Equipment

  • Large pot

Ingredients
  

  • 3 lobster shells and innards
  • 1 can clam juice
  • 1/2 large yellow onion charred
  • 2 bay leaves
  • 1/2 tbsp full black peppercorns
  • 1 tbsp vegeta

Instructions
 

  • In a large pot, char the onion on medium-high heat. Then add the lobster shells and bits, clam juice, bay leaves and peppercorns to the pot. Cover with the clam juice and water until contents are just about covered.
  • Simmer for 2-3 hours.
  • Add 1 tbsp of vegeta and simmer for another few minutes.
  • Before straining, mash the contents with a wooden spoon to release any last bit of flavour.
  • Strain into glass containers and refrigerate for 1-1.5 weeks or freeze for up to 3 months.
Keyword lobster, lobster stock, seafood stock, stock

Deconstructed Cabbage Roll

Rating: 4 out of 5.
Jump to Recipe

A cabbage roll that’s not rolled up…

I’m Polish so I absolutely love cabbage, especially cabbage rolls. However, making cabbage rolls ain’t no small feat! They’re quite time consuming to make, so generally my family makes them in large batches that we can freeze. They last for months, but what happens when you’re craving cabbage rolls and you’ve run out? Well this deconstructed cabbage roll recipe is perfect for a weekday night. You’ll still get the same flavours, but it’s ready in a fraction of the time.

deconstructed cabbage roll

Variations:

My aunt’s classic cabbage roll recipe uses half pork half ground beef, but this simple deconstructed cabbage roll skillet can be made with whatever meat you have available. I used hot Italian sausage, but if I had my choice of any meat I would definitely recommend a pork and beef combination.

When cooking the cabbage, the length of time 100% depends on how crunchy or soft you like your cabbage. I personally like a bit of crunch in this skillet, even though the classic recipe has very soft cabbage. If the cabbage is cooked until soft, all the textures will be very similar in this dish, so keep that in mind.

Deconstructed Cabbage Roll

Deconstructed Cabbage Roll

An easy cabbage roll skillet that's ready in a fraction of the time of a classic cabbage roll
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Polish
Servings 4 people

Equipment

  • Small pot
  • Large pan

Ingredients
  

  • ½ cup cooked rice any rice, cooked in vegetable broth
  • ½ small green cabbage shredded
  • 2 cloves garlic minced
  • 1 medium yellow onion diced
  • 1 medium carrot grated
  • 2 tbsp olive oil
  • 1 tsp herbs de provence
  • 3 hot Italian sausages removed from casings
  • ¼ cup vegetable stock
  • 1 tsp salt
  • 1 tsp pepper

Instructions
 

  • Cook half a cup of rice in vegetable stock in a small pot. Cook according to package instructions and set aside when ready.
  • In the meantime, remove the sausage meat from the casings and cook on high heat for about 6 minutes until browned. Remove cooked sausage from the pan and set aside.
  • In the same pan, sauté onion in the olive oil on medium heat for 2 minutes. Then add the garlic, salt, pepper and herbs de provence and continue to sauté for 1 minute. Next, add the carrot and cabbage and continue to sauté for approximately 6 minutes.
  • Add the cooked sausage, rice and vegetable broth to the pan. Reduce to a simmer and cook for an additional 10 minutes until the broth reduces.
Keyword cabbage roll, deconstructed cabbage roll, skillet

Chicken Parmesan

Rating: 5 out of 5.
Jump to Recipe

Coming back to our Italian themed dinner last week, I wanted to share my super easy and flavourful chicken parmesan recipe. This is such a comforting recipe that was the perfect accompaniment to my fresh bocconcini salad and Inspired Taste’s focaccia recipe.

chicken parmesan

How to make it:

First and foremost, it’s important to beat your chicken breasts down into cutlets. I enjoy a thin chicken parmesan cutlet so I slice them in half lengthwise first and then lightly beat the halves until they reach my preferred thickness, about 1 inch.

Next, you want to season the chicken. You can absolutely change the spices based on your preference, but this recipe gives you a traditional flavour. Coat the cutlets in flour, then egg wash and finally in panko.

It’s important to then fry your cutlets in oil first, before assembling them and finishing them off in the oven.

Alternative ingredients…

  • No panko? No problem. Panko is easily substituted for bread crumbs, but I find that panko results in a crispier chicken cutlet.
  • Mozzarella definitely isn’t your only option! You can use parmesan alone or use a different white cheese like provolone.
  • In terms of the pasta/tomato sauce, you can used anything you have in your pantry! I used a Compliment’s pasta sauce, but you can even used a plain tomato sauce if that’s all your have on hand.
Chicken Parmesan

Chicken Parmesan

A classic Italian chicken cutlet baked with tomato sauce and parmesan cheese.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large pan
  • Baking sheet
  • 3 small bowls

Ingredients
  

  • 2 full chicken breasts cut in half lengthwise and beaten to a 1 inch thickness
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp garlic powder
  • 2 tsp herbs de provence
  • 1-2 eggs beaten
  • ½ cup panko
  • ½ cup flour
  • 4 tbsp olive oil
  • ¾ cup pasta sauce I used Compliment's Roasted Onion & Garlic Pasta Sauce.
  • 1 cup mozzarella grated
  • 1/2 cup parmesan cheese

Instructions
 

  • Cut the 2 chicken breasts in half lengthwise and then beat each half until chicken is about 1 inch thick. Season each cutlet with ½ tsp salt, ½ tsp pepper, ½ tsp garlic powder and ½ tsp herbs de provence.
  • In 3 small bowls, put the flour, egg and panko in individual bowls. Coat the seasoned chicken cutlets in the flour, then the egg wash, and lastly the panko until fully covered.
  • Preheat oven to 350°F. In a large pan, put oil on medium-high heat. When oil is hot, fry the chicken cutlets for 4 minutes on each side.
  • Once fried, place the cutlets on a baking sheet. Put 1/4 cup of the mozzarella on each cutlet. Then cover the mozzarella with 2-3 tbsp of pasta sauce per cutlet. Finally, sprinkle 2 tbsp of parmesan cheese on each cutlet.
  • Bake the assembled chicken cutlets for 10 minutes.
  • Let cool for 2 minutes and they're ready to serve!
Keyword chicken cutlet, chicken parmesan, italian