Food Photography – Parmesan Chicken
March 7th, 2009
I was playing around with my camera the other night and experimenting with some low light food photography. The food turned out so good (visually and taste) that I thought it would be good post it here. This might be a start of something! I’ll copy the recipe here and my comments because this chicken was amazing. First, the salad…
Lemon Vinaigrette Salad Dressing
1/4 Cup freshly squeezed lemon juice (One lemon did the job)
1/2 cup good olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
In a small bowl, whisk everything together. It turned out to be fairly overpowering but good so if you don’t like lemon A LOT I would cut the amount of lemon juice down a bit. At first it didn’t seem like a lot of lemon flavor and then it just hits ya.
Below is a picture of the actual dressing:
Parmesan Chicken
Prep time: 30 minutes (definitely take longer if you have time time. Chicken is always better if it’s cooked slow)
6 skinless chicken breasts
1 cup flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 extra-large eggs
1/4 cups seasoned breadcrumbs
1/2 cup OR MORE freshly grated Parmesan cheese – plus extra for serving!
Unsalted butter, good olive oil
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 OR MORE 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.
Note: I cooked them really slow since we had some time and they were really tender. As you can see from the picture we cooked them until the coating was nice and crusty brown.
Abby helping me cook. I learned that she likes carrots but cucumbers are “no good daddy”.