Brittany’s Parmesan Bruschetta Chicken

Make the pesto: In a blender, combine the Toasted Pine Nuts (1 Tbsp), Fresh Basil Leaves (6), Sage Leaves (4), Garlic (3 cloves), Lemon (1/2), Orange (1/2), and Grated Parmesan Cheese (4 Tbsp). Blend until a thick paste forms. With the blender running on medium speed, drizzle in the Olive Oil (4 Tbsp) until the pesto comes together.

Marinade the chicken: In a large mixing bowl, combine the Buttermilk (1 cup), Fresh Herbs (4 Tbsp), Orange (1/2), and 1/4 cup of the sage pesto. Place the Chicken Cutlet (1 lb) in the mixture and let marinade for at least 30 minutes and up to overnight in the refrigerator.

In a large mixing bowl, whisk together the All-Purpose Flour (1 cup), Garlic Powder (1 tsp), and Onion Powder (1 tsp). In a separate bowl, whisk together the Panko Breadcrumbs (1 cup), Grated Parmesan Cheese (1/3 cup), Fresh Basil (2 Tbsp), Tarragon (1 Tbsp), and Kosher Salt (2 tsp). Remove the chicken from the marinade and let the excess liquid drip off. Place the chicken into the flour mixture and toss to coat completely. Shake any excess flour off and place the chicken back into the buttermilk marinade. Let the excess marinade drip off and place the chicken into the panko mixture, pressing to coat the cutlet completely.

Place a large skillet with the Neutral Oil (4 Tbsp) over medium high heat. Place the breaded cutlet into the skillet and cook until golden brown, then flip and continue cooking until cooked through. Keep warm until ready to serve.

Make the whipped mascarpone: In the bowl of a food processor, combine the Mascarpone Cheese (4 Tbsp), Crème Fraîche (4 Tbsp), Lemon (1), Grated Parmesan Cheese (4 Tbsp), and Orange (1). Pulse until smooth. Reserve until ready to serve.

Make the bruschetta: Preheat the oven to 425℉. Place the Cherry Tomatoes (1 1/2 cups), Garlic (3 cloves), and Anchovy (1) on a baking sheet and drizzle with the Olive Oil (3 Tbsp). Season with Garlic Powder (1 tsp) and Onion Powder (1 tsp). Roast until the tomatoes char and the garlic is caramelized. Remove the tomatoes to a bowl and add the Fresh Basil (4 Tbsp). Let the mixture cool completely.

In a medium saucepan over medium heat, combine the Crushed Tomatoes (1 cup), Tomato Paste (1 Tbsp), minced garlic, Garlic Powder (as needed), Onion Powder (as needed). Bring the mixture to a boil, then reduce to a simmer and let cook until thickened, about 15 minutes. Finish the sauce with Balsamic Vinegar (2 Tbsp), Kosher Salt (to taste), Lemon (1), Freshly Ground Black Pepper (to taste), and ¾ of the chilled tomato mixture.

Make the anchovy brussels: In a large skillet over medium heat, add the Olive Oil (2 Tbsp), Brussels Sprouts (2 1/2 cups), and Honey (1 Tbsp). Cook until the brussels begin to caramelize then add the Balsamic Vinegar (2 Tbsp), and Anchovies (4). Taste and adjust for seasoning.

Make the toasted couscous: In a small saucepan over medium heat, combine the Basil Pesto (4 Tbsp) and Water (1/2 cup) and bring to a gentle simmer. In a large skillet over medium high heat, add the Couscous (1 cup) and toast until lightly golden. Spoon the pesto water into the couscous, stirring constantly until all of the liquid has been absorbed. Finish the couscous with the Orange (1), Lemon (1) zest, and Fresh Herbs (1 Tbsp).

Scoop the mascarpone onto a plate and place the chicken on top. Spoon over the bruschetta and finish with fresh lemon zest. Serve with the brussels and couscous.