The Pub Classics
A lot of people feel that you can’t go wrong with the pub classics, the Chicken Parmigiana, Steak and Salad, and you know what? They’re right. So for those of you who want to bring the pub classics home, here are a couple of easy to make variations to these classic dishes.
So let’s start off our Chicken Parmigiana, Steak and Salad Combo, with a very quick and easy recipe that you can follow and make at home.
Chicken Parmigiana (Serves 4)
- 4 skinless, boneless chicken breast halves or about 600g total
- Half a cup grated Parmesan cheese
- 2 egg whites
- Half cup breadcrumbs
- 1/4 cup shredded mozzarella cheese
- 3 teaspoons olive oil
- 2 tablespoons tomato pasta sauce
- To make the first dish of your Chicken Parmigiana, Steak and Salad Combo, you should preheat the oven to 200°C.
- Next, place the Parmesan on a bowl and the breadcrumbs on second bowl.
- Beat the egg white in another bowl.
- Dip the chicken, first into the Parmesan cheese
- Next, dip the chicken into the egg whites
- Finally, dip the chicken into the breadcrumbs.
- Cook the chicken in a frying pan.
- Place the fried chicken into a baking tray.
- Cover the chicken in mozzarella and tomato sauce.
- Place the tray in the oven and cook for about ten minutes.
- Serve and enjoy.
Barbecuing the Perfect Steak
Where would the Chicken Parmigiana, Steak and Salad trio be without the perfect steak? Here’s our recommended way to get the best results with your steak every time.
- Preheat barbecue grill on medium-high.
- Coat both sides of the steak with olive oil to prevent your meat from sticking to the grill.
- Don’t brush the grill; since this will only give you burnt oil.
- Season only when you are about to cook your steak, and not too early. The salt draws out the flavour from the steak, so make sure that you introduce salt as late as possible.
- Season with salt and pepper, just on one side.
- Place the steak, seasoned side down.
- Season other side, as soon as you are about to turn the steak over.
- When done, transfer the steak to a plate and cover with a foil.
- Set aside for about five minutes to make sure that the steak’s juices redistribute throughout the steak.
- Also keep in mind that steaks have different cooking times, depending on how you want it cooked and the thickness of your meat.
When it comes to the salad component of your Chicken Parmigiana, Steak and Salad classic combo, it’s up to you to decide which type of salad is the best for you. What’s great about these pub classics is that any salad you end up preparing suits just perfectly.