Recipe

RECIPE: Copycat BJ’s Parmesan Crusted Chicken

When I was in LA, I had this meal at BJ’s Westfield Century City location and it was unbelievable. It was one of the best chicken meals I have ever had and soooooo happy when I found a few variations of the meal to try at home and found one that worked (with a little tweaking of my own).

Ingredients for chicken:

2 cups chicken stock
1 teaspoon salt
4 chicken breasts
4 eggs, beaten
½ cup plain flour
1 cup panko crumbs
1 cup shredded Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper

Ingredients for Lemon Chardonnay Butter Sauce:

¼ cup butter
¼ cup Chardonnay wine
2 – 3 tablespoons lemon juice
1 teaspoon sugar
1 dash salt
1 1/3 cups heavy cream
light olive oil
shredded Parmesan cheese, to garnish

Method:

Dissolve salt into chicken stock in a medium bowl. Cover chicken breasts with plastic wrap and pound each one to about ½ inch thick with a kitchen mallet. If breasts are large, you can cut them in half. Add flattened chicken to brine. Cover and chill for 3 hours.

When chicken is marinated, remove the fillets from brine and dab with paper towels to remove excess liquid. Beat eggs in a medium bowl, and pour flour onto a plate. Combine breadcrumbs, Parmesan cheese, salt and pepper in another medium bowl. To bread the chicken, first coat each fillet with flour, then egg, and then the Parmesan mixture. Let the breaded fillets rest for a bit on a plate in your fridge while preparing the Chardonnay butter sauce.

Make chardonnay butter sauce by melting butter in a small saucepan over medium heat. Add wine and simmer 1 minute. Stir in lemon juice, sugar and salt and then add cream. Simmer on low heat for 10-12 minutes, until thicker.

Add enough oil to cover the bottom of a large sauté pan, and heat over medium/low until hot. You can check the heat of the oil by dropping a bread crumb into it. If it starts to sizzle, your oil is ready. Sauté each breaded chicken fillet in oil for 4-5 minutes per side or until brown. Remove fillets to a paper towel-covered plate until ready to serve. Serve each fillet with a couple of teaspoons of butter sauce spooned over the top. Pile a tablespoon of Parmesan cheese on top of each fillet.

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