Chef Avtar Singh Rana’s Parmesan-Crusted Chicken
Global Chef Signature Recipe • Fine Dining • Serves 4
A gourmet Italian-American inspired dish combining golden Parmesan-crusted chicken, savory prosciutto, melted provolone cheese, honey-glazed carrots, fluffy couscous, and a vibrant marinara drizzle.
Ingredients
1. Parmesan-crusted chicken
4 boneless chicken breasts (6–7 oz each)
½ cup grated Parmesan cheese
¾ cup panko breadcrumbs
½ cup all-purpose flour
2 eggs, beaten
1 tsp garlic powder
1 tsp Italian seasoning
Salt and black pepper
2–3 tbsp olive oil
4 slices prosciutto
4 slices provolone cheese
2. Marinara sauce
2 cups crushed tomatoes
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp chopped fresh basil
½ tsp dried oregano
Salt, pepper and a pinch of sugar, as needed
3. Honey-glazed carrots
12–16 baby carrots
1 tbsp butter
1 tbsp honey
¼ cup vegetable stock or water
Salt, pepper and fresh thyme
4. Vegetable couscous
1 cup couscous
1 cup hot vegetable or chicken stock, adjusted to package directions
2 tbsp diced bell peppers
2 tbsp diced carrots
1 tbsp olive oil
1 tbsp chopped parsley
Salt, pepper and lemon zest
Method of preparation
Step 1 — Crust the chicken
Flatten the chicken breasts evenly to about ¾ inch thick.
Season with salt, pepper, garlic powder and Italian seasoning.
Prepare three bowls: flour, beaten eggs, and a mixture of panko and Parmesan.
Coat each breast in flour, egg and Parmesan breadcrumbs, pressing gently to adhere.
Step 2 — Sear and bake
Heat olive oil in an oven-safe skillet. Sear chicken for approximately 3–4 minutes per side until golden. Transfer to a 375°F (190°C) oven and cook until almost done.
Step 3 — Add prosciutto and provolone
Place one slice of prosciutto over each breast, followed by provolone cheese. Return to the oven until the cheese melts and the chicken reaches 165°F (74°C) internally.
Step 4 — Prepare the marinara
Sauté garlic in olive oil. Add crushed tomatoes, oregano, salt and pepper. Simmer for 15–20 minutes, then finish with fresh basil. Blend if you prefer a smooth sauce.
Step 5 — Prepare the sides
Carrots: Simmer in stock until tender. Add butter and honey, then glaze until glossy.
Couscous: Pour hot stock over couscous according to the package instructions. Cover, rest, fluff with a fork, then fold in sautéed diced vegetables, parsley, olive oil and lemon zest.
Fine-dining plating by Chef Avtar
Place a neat ring-molded portion of vegetable couscous on a warm black plate.
Arrange the Parmesan-crusted chicken slightly off-center, keeping the melted provolone and prosciutto visible.
Position the glazed carrots in a clean fan or parallel arrangement.
Drizzle marinara in a sweeping curve around the chicken rather than covering the crisp crust.
Finish with finely grated Parmesan, fresh basil, microgreens and a few edible flowers.
Chef’s signature touch: Add a little lemon zest to the couscous for freshness, and keep the marinara bright and slightly tangy to balance the salty prosciutto and rich provolone.
Menu description: Golden Parmesan-crusted chicken layered with savory prosciutto and melted provolone, served with honey-glazed carrots, garden vegetable couscous and a vibrant basil marinara drizzle.
