2 tbsp. freshly chopped cilantro, plus more for garnish
1 1/2 c. shredded Monterey Jack, divided
3/4 c. shredded yellow cheddar
Instructions
Preheat oven to 400º. In a large pot of salted boiling water, cook penne. Drain and return to pot.
In a large skillet over medium-high heat, heat oil. Add chicken and season generously with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Set aside to let rest, 5 minutes, then dice.
To skillet add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then add salsa verde, chicken broth, and cilantro and simmer 3 minutes. Stir in 1 cup Monterey Jack and cheddar and let melt, 1 minute, then add cooked chicken and penne and stir until totally combined. Top with remaining Monterey Jack and bake until melty, 10 minutes.
Lay thawed chicken breasts flat on cutting board and freeze for 15 minutes to firm up.
Trim away any excess fat and cut breasts in half horizontally to form two thin cutlets. Use a meat hammer to a uniform ½? thickness. Evenly sprinkle both sides with 1 teaspoon Kosher salt. Allow to sit at room temperature for 20 minutes.
Peel and mince the garlic cloves.
Place a medium-size sauce pan over medium burner and pre-heat 1 tablespoon olive oil until it begins to shimmer. Add garlic, ¾ teaspoon kosher salt, dried oregano, and red pepper flakes. Saute for 30 seconds
Add crushed tomatoes and sugar. Increase burner to high until it reaches a simmer, then reduce to medium-low and simmer for 20 minutes until the sauce has thickened. Remove from heat, add chopped basil and 1 teaspoon olive oil. Taste and season with salt and pepper if needed. Keep warm.
Shred mozzarella and fontina, combine in a small bowl.
In a pie plate, whisk egg and flour together until it becomes smooth.
Grate Parmesan into a second pie plate, then combine with panko, garlic powder, oregano, and ground black pepper.
Set an oven rack about 4? from the broiler element and turn on broiler.
Pat chicken dry with paper towels. Dredge in egg mixture, then Parmesan/panko mixture, pressing latter for good cohesion.
Place in a 10?-nonstick skillet over medium-high burner. Pre-heat 1/3 cup vegetable oil until it begins to shimmer.
Add two pieces of chicken at a time into oil, and cook for 2 minutes per side without moving. Carefully flip the chicken using tongs and cook the second side for 2 more minutes. Remove cooked chicken to a half sheet pan with a cooling rack inside to drain. Cook the second batch of chicken.
Spread cheese evenly trying to cover as much of the chicken as possible. Broil for 3 to 4 minutes until the cheese has melted and is beginning to brown.
Put chicken on serving platter and top with about 2 tablespoons of sauce per chicken. Sprinkle with minced basil and serve immediately. Remaining sauce can be served with precooked pasta.
1 head green cabbage (2 pounds), cored and cut into 8 wedges
3 ears corn, husks and silk removed, ears cut into 3 pieces
6 carrots, peeled and cut into 2-inch pieces
1 onion, halved and cut through root end into 8 wedges
4 garlic cloves, peeled and smashed
10 sprigs fresh thyme
2 bay leaves
Salt and pepper
1 1/2 cups beer
2 green bell peppers, stemmed, seeded, and cut into 1-inch-wide strips
INSTRUCTIONS
Heat oil in 8-quart Dutch oven over medium heat until shimmering. Add bratwurst and cook until browned all over, 6 to 8 minutes. Remove pot from heat. Transfer bratwurst to cutting board and halve crosswise.
Place potatoes in single layer in now-empty Dutch oven. Arrange cabbage wedges in single layer on top of potatoes. Layer corn, carrots, onion, garlic, thyme, bay leaves, 1 teaspoon salt, and ½ teaspoon pepper over cabbage. Pour beer over vegetables and arrange browned bratwursts on top.
Bring to boil over medium-high heat (wisps of steam will be visible). Cover, reduce heat to medium, and simmer for 15 minutes. Add bell peppers and continue to simmer, covered, until potatoes are tender, about 15 minutes. (Use long skewer to test potatoes for doneness.)
Transfer bratwurst and vegetables to large serving platter (or roasting pan, if your platter isn’t large enough); discard thyme sprigs and bay leaves. Pour 1 cup cooking liquid over platter. Season with salt and pepper to taste. Serve, passing remaining cooking liquid separately.
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