KTLA’s Foodie Faceoff- Frank VS. Jessica
Frank and Jessica compete against each other in the Ultimate Foodie Faceoff all in celebration of the Golden Foodie Awards.
The Golden Foodie Awards are taking place this Sunday at the Fairmont Newport Beach Hotel. The awards honor the best chefs, restaurants, food and drinks in Orange County. Most of the winners are chosen by the public. The judges who joined us for KTLA’s Foodie Face Off were Wing Lam of Wahoo’s Fish Tacos, Host of the Golden Foodie Awards Comedian Frances Dilorinzo and Chef and TV Personality Duff Goldman.
For more information on the Golden Foodie Awards including a list of nominees and winners, click HERE.
Frank Buckley’s Chicken Milanese
* 1 package thin-sliced boneless chicken breast (6-8 pieces)
* 2 cups flour
* 2 eggs (beaten)
* 1 package (8 oz) Panko bread crumbs
* 1 lemon
* Sea salt or kosher salt
* 1 package arugula
* 1 cup tomatoes (diced)
* 1/2 cup shaved parmesan cheese
* 2 teaspoons minced garlic (optional)
* Several cups of extra virgin olive oil
1) Prepare assembly line by placing raw chicken breasts on one plate followed by a plate covered in flour (w/salt and pepper mixed into the flour), a bowl with the beaten eggs, a plate covered in Panko bread crumbs, and one large clean plate at the end of the line.
2) Place chicken between 2 pieces of wax paper and pound breasts thin (less than 1/2 inch). If you’ve purchased thin-sliced chicken breasts, you may not need to do this. If you have full-sized boneless chicken breasts, you may have to slice them in half first.
3) A shake of salt and pepper onto each breast. Then, coat each breast in flour and shake off excess. Dip into egg mixture. Place egg-dipped breast onto Panko bread crumbs plate and coat. Set aside coated breast onto clean plate.
4) Repeat this process until all of your breasts are coated and on this plate.
5) Pour extra virgin olive oil into skillet and cover base of skillet with 1/3-1/2 inch of olive oil. Heat should be low-medium. Not too hot or you’ll burn the bread crumbs.
6) After 2 minutes, drop a bread crumb in to see if it starts to sizzle/bubble. If it does, the olive oil is hot enough for the breasts.
7) Place 3-5 Panko-coated breasts into heated olive oil on skillet. Cook 3-4 minutes per side at “low-ish” to “medium-ish” heat. Again, not too hot, not too low either. When the breast turns golden color on the cooking side and just before it goes brown, turn over the breast and cook the other side the same way. I usually turn it one more time for good measure for a minute or two.
8) Remove and place on paper towel-covered plate to drain excess oil.
9) Place 1-2 cooked chicken pieces on a plate. Cover with a cup or two of arugula. Sprinkle diced tomatoes across the top. If you want a bit of extra taste, mix in a bit of minced garlic with a touch of olive oil with your tomatoes before spreading. Add a few pieces of the super-thin sliced shaved parmesan cheese on top. Drizzle a tiny bit of extra virgin olive oil over your delicious-looking meal. Squeeze some lemon across everything. Additional salt or pepper to taste. Repeat for 3 additional plates.
10) Mangia! Buon Appetito!
11) Receive praise from family.
Jessica’s Meatball Recipe
I don’t like to measure…so here is a pretty good guess??!!
Ingredients for the meatballs:
*2 lbs. ground beef or turkey (not too lean)
*1/4 cup ketchup
*handful of chopped parsley
*10 dashes of worcestershire sauce
*2 table spoons of half&half
*a couple of grates of nutmeg
*1 cup of seasoned bread crumbs
*1/2 cup of freshly grated parmesan cheese
*half a large onion diced
*4 cloves of garlic minced
*teaspoon of salt
Ingredients for the sauce:
One large can of san marzano tomatoes (crushed) 28oz.
table spoon half&half
half a large onion diced
couple of cloves of garlic minced
dash of red pepper flakes
handful of fresh basil leaves for garnish
Directions for meatballs:
1 )Mix all of the ingredients together in a bowl (except for the meat)
2) Add the ground meat to the mixture…use a fork to mix the meat with ingredients…this helps the meatballs stay tender
3) Form into balls
4) Brown both sides of the meatballs in a skillet with olive oil (do not cook all the way through)
5) Place meatballs into the tomato sauce to continue cooking on a low simmer for 30 minutes
***here’s a tip…test a meatball by sauteeing one up in the skillet and tasting it before you cook the rest so you can adjust seasoning***
Directions for the sauce:
1) Sautee onions and garlic until translucent
2) Add crushed tomatoes
3) Add pepper flakes
4) Add half&half
5) Simmer for 30 minutes
Top meatballs and sauce with chopped fresh basil and parmesan cheese and Enjoy!