Food
How to Make Ina’s Parmesan Chicken | Barefoot Contessa | Food Network
Tender, crispy, and served with a fresh lemon vinaigrette, Ina’s Parmesan Chicken is rated 5-stars for a reason.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Parmesan Chicken
Recipe courtesy of Ina Garten
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Ina’s Parmesan Chicken (04:10)
Total: 30 min
Prep: 20 min
Cook: 10 min
Yield: 6 servings
Level: Intermediate
Ingredients
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
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How to Make Ina’s Parmesan Chicken | Barefoot Contessa | Food Network
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Chef Tony Nguyen and Chef Leia Gaccione go head-to-head for the chance to challenge Bobby Flay, each putting their own creative spin on zucchini while Food Network’s Scott Conant and Chef Laura Vitale judge the first round. Tony dishes up zucchini noodles with shrimp, egg and green curry, while Leia fires back with zucchini tostadas paired with a zucchini-mint yogurt. In the end, only one chef will earn the opportunity to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
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To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
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Can Bobby Win the Rematch? 🥒🔥 Beat Bobby Flay: Full Episode Recap | S15 E9 | Food Network
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Guy Fieri stops by 10th Avenue Burrito Company in Belmar, NJ, to try their pork mole platter, featuring tender pork in a rich, flavorful mole sauce.
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Guy Fieri Digs Into UNREAL Pork Mole 🍖 Diners, Drive-Ins and Dives | Food Network
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Guy Fieri visits The Brick in Kansas City, MO, where this lively neighborhood bar serves up classic bar food, live music and its signature Oklahoma dog.
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Fieri Tries Kansas City’s CRAZIEST Hot Dog 🔥🌭 Diners, Drive-Ins and Dives | Food Network
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Jet Tila puts a quick spin on a Vietnamese classic with this easy beef pho, made with sliced beef, rice noodles, herbs and a broth infused with ginger, star anise and cinnamon.
#ReadyJetCook #JetTila #FoodNetwork #BeefPho
Get the recipe ► https://foodtv.com/2Wq0Ys0
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Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won’t want to miss.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Quick Beef Pho
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr
Active: 20 min
Yield: Makes 2 large or 4 small bowls
Ingredients
Pho Stock:
2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2″ [5-cm]) piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick
Assembly:
1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table
Directions
Special equipment: cheesecloth and butcher’s twine for the satchel
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
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Jet Tila’s QUICK Beef Pho 🍜🔥 Ready Jet Cook | Food Network
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What happens when cornbread meets pound cake? 😍 Ina Garten is whipping up her warm and comforting Cornmeal Pound Cake for Dan Barber!
Tune in to an all-new episode of #BeMyGuest Saturday at 12|11c.
Get the recipe 👇
Cornmeal Pound Cake
Recipe courtesy of Ina Garten
Level: Easy
Yield: one 9-inch loaf
Ingredients
1 cup sugar
Zest of 1 lemon, grated on a rasp
1/2 cup buttermilk, shaken
2 extra-large eggs
1 teaspoon pure vanilla extract
1/4 pound unsalted butter, melted and cooled slightly
1/2 cup fine ground cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
Kosher salt
1 1/4 cups all-purpose flour
Directions
Special equipment: 9-inch loaf pan
Preheat the oven to 350 degrees F. Grease and flour a 9-inch loaf pan.
Place the sugar in a large bowl and grate the lemon zest directly into the bowl so you capture the lemon oils. With clean hands, massage the zest and sugar together, until combined. Whisk in the buttermilk, eggs, and vanilla and slowly whisk in the melted butter until smooth. Whisk in the cornmeal, baking powder, baking soda, and 1 teaspoon salt, mixing until smooth. Whisk in the flour just enough to combine.
Transfer the batter to the prepared pan and bake for 35 to 45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Slice and serve warm or at room temperature.
Cook’s Note
Make ahead: Wrap the cooled cake and refrigerate. Bring to room temperature or slice and toast.
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@thade6130
December 15, 2023 at 5:10 am
The scream when she does the lemons🤣🤣 lemons screaming
@stevenbjerke302
December 15, 2023 at 5:10 am
The chicken parmigiana I’m used to has tomato sauce and mozzarella on it, this looks more like a schnitzel
@HoneyB719
December 15, 2023 at 5:10 am
Amazing! Ina is the best!!! She’s taught me well!!! ♥️ @inagarten
@wandac396
December 15, 2023 at 5:10 am
Something I learned from working at Whole Foods, skip the flour and egg. Coat chicken fillets in mayo then in the bread crumbs. Saves a few steps and turns out really good. I just let the fillets rest for maybe 10 or 15 minutes before frying.
@zekelucente9702
December 15, 2023 at 5:10 am
I make this same recipe, but I prefer to season the chicken and not the flour. I also use Wondra instead of wasting flour and I like to add some Panko to the seasoned breadcrumbs to make it a little crunchier. I also like to add a little finely minced rosemary to the breading mixture. I like to finish the cutlet with brown butter with capers and a lemon wedge.
@jerrykeenan1848
December 15, 2023 at 5:10 am
Thanks so much
@richard-en2dx
December 15, 2023 at 5:10 am
😘🍵🍦
@stacyjobe6697
December 15, 2023 at 5:10 am
Awesome
@queenmegalo
December 15, 2023 at 5:10 am
0:12 0:38 1:22 1:36 2:01 2:39 3:50 4:06 #ThatsWhatSheSaid
@queenmegalo
December 15, 2023 at 5:10 am
0:36 I spy an egg shell.
@bruceaustin1373
December 15, 2023 at 5:10 am
Ina's a supporter of Planned Parenthood and condones the murdering of children, enjoy the food!!!
@tturner12341
December 15, 2023 at 5:10 am
I made this today. 12-27-22. I’ve made this recipe probably 50 times. It’s great.
@nknk-gh7cp
December 15, 2023 at 5:10 am
I. love. her. so. much. Thank. so. much
@susanford2388
December 15, 2023 at 5:10 am
Looks absolutely yummy.
@OuttaDisWorldGamer
December 15, 2023 at 5:10 am
Love your recipes thank you tomorrow making chicken parmesan
@thesage1096
December 15, 2023 at 5:10 am
i wasnt ready for that lemmon squeeze …
@CookingwithP.S.kitchen
December 15, 2023 at 5:10 am
https://youtu.be/whvPkF5h_sU Chicken Parmesan🙂
@juliananton7800
December 15, 2023 at 5:10 am
Mystery guest surprises her as a GF Vegan :p hahaha
@robertbarnier45
December 15, 2023 at 5:10 am
Nice
@danb.709
December 15, 2023 at 5:10 am
Finally a recipe that's not half ranch dressing. Actual ingredients not bottles of stuff mixed into a goop. Still would have been better over some spaghetti and marinara instead of salad.
@robertbarnier45
December 15, 2023 at 5:10 am
I love Ina
@Nanetteb
December 15, 2023 at 5:10 am
I like her.
@tash5244
December 15, 2023 at 5:10 am
Great recipe, but 1 tbls. butter and 1 tbls. oil doesn't look like that in the pan
@ronaldbennett4685
December 15, 2023 at 5:10 am
Looking only
@starsaleem9696
December 15, 2023 at 5:10 am
That tablespoon of water serves absolutely no purpose
@gusgustavo6055
December 15, 2023 at 5:10 am
beat the crap out of it , made a hole. then showed another piece going into the flour. Do notttttt beat the life out of the chicken
@petermykichuk3714
December 15, 2023 at 5:10 am
I just bought pram cheese at $10.00 for a medium container and at that cost u sure waste a lot for 4 pieces of chicken left over in the plates
@mmb4427
December 15, 2023 at 5:10 am
If I already have the food,processor out, it would’ve hardly been much more effort to make the breadcrumbs.
@singlemaltscotchy6430
December 15, 2023 at 5:10 am
Making this now, yeah it's awesome. But who was the mystery guest?
@flakeyjake3339
December 15, 2023 at 5:10 am
Girl! I LOVE how you ALWAYS break your eggs into a separate dish, just in case they're bad eggs – at least that's why I was taught this. So many cooking videos, the cook breaks their eggs into a large mixture and I cringe every time.
@mrsbuster1
December 15, 2023 at 5:10 am
Of all of the celebrity chefs, I trust Ina's recipes implicitly. Always.
@jmason61
December 15, 2023 at 5:10 am
Gotta love the keep it simple style…not 10 extra plates, dishes etc etc. Restaurant style cooking show for a home cook Great!