crusted scallopini with miso brussel sprouts
pan frying the chick'n
- 1 pkg gardein chick’n scallopini
- 1 1/2 cupsseasoned panko bread crumbs, ground
cooking the brussels sprouts
- 3 cups brussels sprouts leaves
- 1 1/2 tbsp olive oil
- 1/4 cupmiso sesame sauce, recipe below
- to taste sea salt and black pepper
finishing the dish
- 1/2 cup miso sesame sauce
- 2 cupsmashed potatoes, or roasted potatoes
miso sesame sauce
- 1 cup hot water
- 1/2 cup light miso
- 1/4 cup mirin
- 1 tbsp rice wine vinegar
- 1/4 cupcane sugar
- 1 tbspgarlic confit
- 2 tbspsesame oil*
- 1 cup garlic cloves*
- 1 to 2 cupsextra-virgin olive oil
preparationPlace the scallopini onto a piece of plastic wrap and fold the other half over top. Gently pound the chick’n to thin it out slightly.
Coat the pieces of chick’n in the breading, pressing the breading into the chick'n. Shake off any excess breading.
To cook the chick’n, heat a large fry pan over medium-high heat. Once hot, add the oil immediately followed by the chick’n.
Cook the scallopini for a few minutes on each side until a nice golden crust has formed.
Remove chick'n and place onto a cooling rack to rest, while you cook the brussels sprouts.
Prepare miso sauce (see instructions below).
Heat a wok or large fry pan over high heat. Once hot, add the oil followed by the brussels sprouts. Cook for a minute or two - the leaves should still be crunchy, so be sure you don't over cook them.
Next, add the miso sesame sauce and toss. Continue to cook for about a minute, just to heat the sauce through.
Finish the brussels sprouts by seasoning to taste with salt and pepper. At this point, the sprouts should be served immediately to maintain their crispiness and vibrant color.
Place the chick’n onto a bed of mashed potatoes (or roasted potatoes). To serve the chick'n, either slice in two on a bias, or leave whole. Gently place the Brussels sprouts on top and finish by drizzling a bit more of the Miso Sesame Sauce around the plate and serve immediately.
MISO SESAME SAUCE
Blend together the miso paste, cane sugar, garlic confit, HOT water, mirin, and rice wine vinegar, blending until smooth. Lastly, slowly drizzle in the sesame oil.
*Note: Hot water is used as it helps the cane sugar melt. Alternatively, the whole sauce, minus the sesame oil, can be heated first on the stove top and then blended.
Once done, set aside until ready to use. This versatile sauce can be used hot, warm or cold, either as a sauce or as a dressing. Any leftover sauce will keep for several days in the refrigerator.
Peel the garlic (*see notes below) and place in small pot. Then add the oil - the amount of oil needed will depend on the size of pot used. It is important that the garlic is completely submerged in olive oil.
Heat oil and garlic over low heat. The oil should not reach above 210°F and only small bubbles should form. As the oil heats up, bits of skin may float to the surface; skim them with a mesh strainer. Gently cook the garlic for 40 to 45 minutes, or until it is very tender and the cloves look pale-golden. Remove pan from the heat and set aside. Let the cloves cool in the oil. Strain the oil into a sealable container and add the cloves of garlic. Refrigerate for one to two weeks.
Alternatively, the garlic can be slowly poached in a low oven. Again, the temperature should not go above 210°F.
Bring garlic confit to room temperature before using, as the oil will firm up when refrigerated. Always use a clean spoon to remove the garlic.