Panko-Crusted Chicken and Penne with Wild Mushroom Ragu

Total Time:
45 min
20 min
5 min
20 min

2 servings

  • 1/2 cup dried porcinis
  • 1/2 cup boiling water
  • 1 cup flour
  • 1 cup panko bread crumbs
  • 2 eggs
  • 2 chicken breast halves, pounded thin
  • 1 tablespoon Creole seasoning, recipe follows
  • 1/4 cup canola oil
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • Salt
  • Freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 poblano, cut into 1/2-inch pieces
  • 4 plum tomatoes, quartered
  • 3 cloves garlic, minced
  • 4 ounces shiitake mushrooms, roughly chopped
  • 1/4 pound prosciutto, sliced thinly and chopped
  • 1 pound penne pasta, cooked al dente
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Place porcinis in a small bowl. Pour boiling water over porcinis and let soak for 5 minutes.

  • Place flour in shallow dish. Place panko in a separate shallow dish. Beat eggs and place in another shallow dish. Sprinkle chicken with Creole seasoning. Dredge chicken in the flour and shake off excess. Dredge chicken in eggs and shake off excess. Dredge chicken in panko and press so panko adheres.

  • In a large saute pan over medium heat, add canola oil and heat. When oil is hot, add chicken and pan fry until golden brown on both sides. Remove from pan and keep warm.

  • In another saute pan, add olive oil and heat. Add onions and saute until soft, about 5 minutes. Season with salt, pepper, and crushed red pepper. Add peppers, tomatoes, garlic, and shiitake mushrooms. Drain porcinis and add and cook until soft, about 8 minutes. Add prosciutto and cook for 1 minute. Add pasta to the pan and toss for 2 minutes.

  • Pour vegetable mixture into a large pasta bowl. Top with chicken breasts and serve.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yields: about 2/3 cup

  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

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