Baked Chicken Parmigiana, Salsa Roja, Chicory and Hazelnut Salad

Introduction

My biggest kitchen reference might be Martha Stewart. I admit I spend most days—and especially nights—watching her cooking videos. Her calm, maternal voice soothes my restless, insomnia-prone self while teaching the essentials. This recipe is inspired by one of hers: I swap marinara for salsa roja and add a chicory salad on the side.

Instructions

For the salsa roja:

1. Core tomatoes, score an X at the base, blanch 20 seconds, ice, peel, quarter, deseed and dice.

2. Blacken the pepper over an open flame, steam in a covered box 10 minutes, peel, deseed and dice.

3. Finely dice half a red onion and the garlic.

4. Heat oil in a deep pan, sweat onion with a pinch of salt, then garlic.

5. Add tomato and pepper; reduce, stirring.

6. Add wine; boil off the alcohol.

7. Season with thyme, pepper, soy, Worcestershire, balsamic and honey. Simmer partially covered on medium-low.

8. Balance with lemon juice, cool, then blend until smooth.

For the baked chicken:

1. Preheat the oven to 230°C.

2. Season escalopes with salt, pepper and paprika; rest.

3. Toss panko with 1 tsp salt and oil on a shallow tray; toast 10–15 minutes, stirring halfway.

4. Beat eggs in one dish, sift flour into another.

5. Coat each piece in egg, flour and panko; rest on a rack over a baking tray.

6. Bake 8–10 minutes.

7. Top each piece with salsa, 2 basil leaves, 1–2 slices of drained mozzarella and Parmigiano.

8. Grill on the top shelf until bubbling and golden.

For the chicory and hazelnut salad:

1. Shake finely chopped shallot in a jar with honey, mustard, oils, vinegar, fleur de sel and pepper.

2. Separate, wash and spin chicory leaves.

3. Roughly chop hazelnuts; toast in a dry pan until fragrant. Toss with chicory and dressing.

To serve:

1. Plate one or two slightly overlapping chicken pieces with salad alongside. Scatter extra hazelnuts.