Plated Pick: Chicken Parmesan with Roasted Cauliflower
Given the abundance of menu options, it can be hard to pick a favorite recipe each week, but luckily we’ve got a knowledgeable crew in the office to help out.
Given the abundance of menu options, it can be hard to pick a favorite recipe each week, but luckily we’ve got a knowledgeable crew in the office to help out. Every Thursday we’ll be publishing a “Plated Pick” recipe—an item the culinary team and Plated staff particularly enjoyed.
To start, here’s the recipe for the Chicken Parmesan with Roasted Cauliflower.
Chicken parm is a classic that brings together breaded chicken, homemade tomato sauce, and melty cheese. A heap of tender roasted cauliflower rounds out this warm, comforting dish.
Arrange your cauliflower in a single layer on the baking sheet and space the florets apart as much as possible—doing so will help them roast instead of steam.
12 ounces cauliflower
⅙ bunch parsley
1 clove garlic
4 ounces fresh mozzarella cheese
2 boneless skinless chicken breasts
2 tablespoons capers
½ cup breadcrumbs
½ teaspoon dried basil
½ teaspoon dried oregano
1 can crushed tomatoes
1 tablespoon grated pecorino cheese
1. Prepare Ingredients
Preheat oven to 425°F. Rinse cauliflower and break into 1-inch florets. Rinse parsley and roughly chop leaves, discarding stems. Mince garlic. Thinly slice mozzarella. Rinse chicken and pat dry with paper towel.
2. Roast Cauliflower
On a baking sheet, toss cauliflower with capers, 1½ tablespoons olive oil, ¼
teaspoon kosher salt, and pepper. Arrange in a single layer, transfer to oven, and roast until tender, 15-17 minutes. Transfer to a medium bowl. Turn oven to broil. Meanwhile, combine breadcrumbs, ⅛ teaspoon kosher salt, and pepper on a large plate. In a medium bowl, beat 1 egg, ⅛ teaspoon kosher salt, and pepper.
3. Coat and Sear Chicken
Heat 1 tablespoon olive oil in a medium ovenproof pan over medium heat. Season chicken all over with ½ teaspoon kosher salt and pepper. Dredge in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere. When oil is shimmering, add chicken and sear until golden on outside and no longer pink, 4-5 minutes per side. Remove pan from heat. Set aside.
4. Make Tomato Sauce
While chicken sears, heat 1 tablespoon olive oil in a medium pan over medium
heat. When oil is shimmering, add basil, oregano and garlic and sauté until fragrant, about 1 minute. Add crushed tomatoes and simmer until warmed through and flavors are melded, 3-4 minutes more. Remove pan from heat. Taste and add salt and pepper as needed.
5. Broil Chicken Parmesan
Pour tomato sauce over chicken in pan and top with pecorino and mozzarella, dividing evenly. Transfer pan to top rack of oven and broil until chicken is cooked through and cheese is melted, about 5 minutes. Meanwhile, add parsley to
bowl with cauliflower and toss to combine.