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Crispy Panéed Chicken

What's cooking? This week we are featuring a golden, crispy treasure, Panéed Chicken! Panéed is a term coined in the south that refers to thin cuts of meat coated with breadcrumbs and pan-fried. Paired with Green Salad with Shallot Vinaigrette, and Red Beans & Rice with Andouille Sausage, this classic New Orleans dish will fill the dining table with sounds of crunches and bring smiles to the family.




Follow along online or get your free printable PDF recipe here!

Guests to Prepare:

  • Green Salad

  • Red Beans

  • Jasmine Rice

  • Panéed Chicken


Cookhouse to Prepare:

We want to give you a head-start on your meals, so we’ve prepared the following items for you. But we’d love for you to make them yourself in the future, so we’ve included the recipe for you to keep. Enjoy!


  • Shallot Vinaigrette


Enjoy weekend Brunch To-Go from our sister restaurant, NOLA Brunch and Beignets!

Green Salad with Shallot Vinaigrette (Prepared by Cookhouse)

What You Will Need:

  • 1 shallot, minced

  • 2 tablespoons apple cider  vinegar

  • 2 heaping teaspoons Creole mustard

  • ¼ teaspoon Kosher salt

  • ½ teaspoon coarsely ground black pepper

  • 1 cup extra-virgin olive oil, more to taste


Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly*

Procedure:

1. The easiest way to prepare this is to put everything in a blender and buzz it up for a few seconds.


2. If you want to skip the blender, simply put all ingredients except the oil, in a medium mixing bowl. Whisk them together for 2 minutes, then slowly add the oil in a steady stream while whisking.


3. Adjust seasoning once finished, and know that this will taste better after an hour or so, once it’s had some time for the flavors to marry. Keep in the fridge for up to 3 weeks.


4. Add to your salad. Toss and serve.


Check out more recipes from our sister restaurant, Bud's Southern Rotisserie!


Red Beans

4 Servings


  • 1 Tablespoon vegetable oil

  • 1 (12.8-ounce) package smoked andouille sausage, sliced thick

  • 1 cup medium sweet onion, diced

  • ½ cup green bell pepper, diced

  • ½ cup celery, diced

  • 4 cloves garlic, minced

  • 4 Tablespoons Ketchup

  • 1 1/2 Tablespoon Cookhouse Seasoning Mix

  • 1 pint Red Kidney Beans, (pre-soaked at Cookhouse)

  • 2 cups chicken stock

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon hot sauce

  • 1 bay leaf

  • Kosher salt and freshly ground black pepper, to taste


Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly*


**We have soaked your beans for you, so they are ready to cook. If using dry beans, soak them 24 hours in advance, in double their volume of water. After soaking, rinse them well and discard soaking liquid.


**If you want to speed this recipe up by about an hour, you can sub canned beans for the soaked dry beans. Even canned beans will need to cook for 40 minutes or so to take on a good flavor and texture. Alternately, you could speed this up in a pressure cooker.


**You can also add some more meat. I love to add Salt Pork, or a Smoked Ham Hock. If you use a ham hock, I recommend simmering the ham hock alone in the broth for an hour before starting the beans. That way, the meat will fall apart into your beans, and it will flavor the broth really well.


Procedure:


1. Heat a medium sized pot over high heat, and add the oil. When oil is hot, add sausage in a single layer. Allow it to brown on one side, then flip the sausage as best as possible to get the other side browned as well. Remove sausage from the pan, cover and reserve





2. Add onions to the pan along with the hot oil. Stir frequently, and scrape bottom of the pan to release all brown bits from the sausage. Cook until caramelized, 4-5 minutes. Add celery, bell pepper, and garlic, and cook for 3-4 minutes longer, until veggies are soft.



3. Add ketchup, seasoning mix, soaked beans, chicken stock, Worcestershire, hot sauce, and bay leaf. Bring to a boil, then reduce heat to a simmer and cook for 2 hours, or until beans are very soft throughout. Add a little water if needed. Beans should always have an inch of liquid covering them during cooking.


4. When beans are soft, remove a cup of beans from the pot, and mash with a spoon. Return them to the pot, along with the cooked sausage, and salt and pepper to taste. Cook an additional 10 minutes.



5. Adjust seasoning to your liking. Serve with a small scoop of rice on top. It should be more beans than rice. I like mine with a little ketchup right on top, some green onions, and a little extra Crystal Hot Sauce.



Check out our Wine+Beer packs, the perfect pairing for your meal kits!



Jasmine Rice

4 Servings


What You Will Need:


  • 1 cup Jasmine Rice

  • 1.5 cup water


Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly.*

Procedure:


1. Rinse rice in several turns of clean water until water runs clear. In a small saucepan, cover rinsed rice with 1.5 cups of clean water.



2. Cover with a lid, bring to a boil, and reduce heat to low for 15 minutes. Remove from heat, fluff lightly with a fork, and return lid to the pot. Allow to rest another 10 minutes.

Crispy Panéed Chicken

4 Servings

What You Will Need:

  • 4 Boneless, Skinless Chicken Thighs

  • 4 Tablespoons Cookhouse Seasoning Mix, split in 2 portions

  • 3 eggs, beaten

  • 1/3 cup Parmesan Cheese, finely grated

  • 3 cup Panko breadcrumbs

  • 1.5 cup Vegetable Oil


Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly.*

Procedure:

1. Heat a large skillet over medium low heat.


2. If you chicken thighs aren’t an even thickness, place them between 2 pieces of plastic wrap and gently pound them with a meat mallet or rolling pin. They should still be ½ inch thick, but as even as possible in thickness.


3. Season the chicken with half of the seasoning mix, massaging it into the skin.

4. Beat eggs with the parmesan cheese, and place chicken in egg mixture. Allow them to sit in the mixture for 5-10 minutes.


5. Move chicken from the egg mixture to the panko, allowing the egg mixture to drip off from the chicken. Press the panko into the chicken so that it sticks well. Make sure chicken is well covered with breadcrumbs.


6. Add oil to preheated skillet, and raise heat to medium. Once oil is hot (365 f), gently lay the breaded chicken into the pan, careful not to crowd your pan. Do this in batches if necessary. Cook chicken on one side until nicely browned, 3- 4 minutes. Turn chicken onto other side and cook for an additional 3-4 minutes, or until chicken is nice and crispy and golden brown.


7. Remove chicken from the skillet and drain on a paper towel. While still hot, sprinkle the chicken with remaining seasoning mix. Serve while hot and crispy.





Voilà! Tag #cookhouseathome to show off your skills!

Use or freeze items within 5 days.

Check out fun treats and desserts by our friends at Bakery Lorraine!


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720 E Mistletoe San Antonio, TX |  brittany@whereyatsa.com  |  Tel. 210-320-8211

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