With Tax Day here, we can all use some comfort food right about now. Dig in to these cozy recipes.
Grilled Cheese with Pepperoni
Ingredients
- 1 stick softened butter
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, grated
- 1 tablespoon minced fresh parsley
- Kosher salt and freshly ground pepper
- 8 slices bread
- 12 slices low-moisture mozzarella cheese
- 24 slices pepperoni
Directions
- Mash the butter with the Parmesan, garlic, parsley and a pinch each of salt and pepper.
- Lay out 4 slices bread and top each piece of bread with 2 slices mozzarella, 6 slices pepperoni, 1 more slice mozzarella and another slice of bread. Spread some of the herb butter on the outside of each sandwich.
- In a large nonstick skillet, cook the sandwiches in batches as needed over medium-low heat until browned and crisp, 3 to 4 minutes per side.
Chicken Parmesan Lasagna
Ingredients
- 3 boneless skinless chicken breasts (about 8 ounces each),
- 3/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 teaspoons dried oregano
- 1 teaspoon granulated garlic
- 1 teaspoon crushed red pepper flakes, optional
- 4 large eggs
- 2 cups panko
- 1/2 cup plus 6 tablespoons finely grated Parmesan, plus more for serving
- 6 tablespoons unsalted butter, cut into tablespoons
- 6 tablespoons olive oil
- 2 cups whole milk ricotta
- One 32-ounce jar prepared tomato sauce
- 12 no-boil lasagna noodles (from one 9-ounce box)
- 2 cups shredded whole milk mozzarella (about 8 ounces)
Directions
- Preheat the oven to 350 degrees F with racks in the center and lowest positions. Put a foil-lined baking sheet on the bottom rack to catch any drips.
- Cut each chicken breast lengthwise into thirds, making 9 equal pieces (they should look like large chicken tenders). Put one sheet of plastic wrap on a clean cutting board. Put a piece of chicken in the center of the plastic wrap and top with another sheet. Pound the chicken with flat side of a meat mallet until it is very thin, about 1/4 inch thick. Transfer to a plate and repeat with the remaining chicken strips.
- Whisk together the flour, 2 teaspoons salt, several grinds of black pepper, 1 teaspoon oregano, 1/2 teaspoon granulated garlic and 1/2 teaspoon red pepper flakes (if using) in a shallow dish until combined. Whisk 3 eggs with 1 tablespoon water in a second shallow dish. Whisk together the panko, 1/2 cup Parmesan, 2 teaspoons salt, the remaining 1 teaspoon oregano, 1/2 teaspoon granulated garlic, and 1/2 teaspoon red pepper flakes if using in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat and packing the crumbs into any crevices. Transfer the chicken to a rimmed baking sheet or large plate and repeat with the remaining chicken cutlets.
- Line a clean rimmed baking sheet with paper towels. Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 3 pieces of breaded chicken and cook, flipping once, until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the prepared baking sheet to drain, then season with salt. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 3 batches total.
Chicken Fried Steak with Gravy
Ingredients
- 1-1/4 cups all-purpose flour, divided
- 2 large eggs
- 1-1/2 cups 2% milk, divided
- 4 beef cubed steaks (6 ounces each)
- 1-1/4 teaspoons salt, divided
- 1 teaspoon pepper, divided
- Oil for frying
- 1 cup water
Directions
- Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour.
- In a large cast-iron or other heavy skillet, heat 1/4 in. oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm.
Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining 1 cup milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
