Brig and Ian Cooking Jamboree

Brig Lowry and Ian Deuberry

First recipe: Parmesan Infused Chicken Cutlets

  • What you need:  
    • Chicken Cutlets
    • ¾ Cup of flour
    • 2 Eggs
    • Panko Bread Crumbs (or Shake N’Bake)
    • Salt and Pepper
    • Dijon Mustard
    • Lemon Zest
    • Saucepan
    • 3 Medium Sized bowls
    • Grapeseed Oil
  1. Wash your chicken. Running cutlets under tap water or other natural water source must be done to remove all brain-eating bacteria and poison from the grocery store. Eating unwashed chicken could cause salmonella so please do this.
  2. Once your chicken is clean, slice it in halves or any other shapes (star-shaped cutlets are great for a party). Now the chicken must be tenderized by placing a plastic sheet over the cutlets and giving them a firm striking with a device such as a ladle or hammer.
  3. After the tenderization process you must set up your three breading stations.
    1. First bowl: ¾ cup of Flour
    2. Second bowl: Crack two eggs and beat them with a mixer until they are sufficiently beaten.
    3. Third bowl:1 ½ cups of Japanese panko breadcrumbs , Little bit of salt and pepper, a few squirts of dijon mustard to finish the job
  4. Dip the chicken down the line first using the flour, then eggs, then the breadcrumbs.
  5. Turn on the stove to “Like 6” or medium-high and begin heating a saucepan with 6 tablespoons of oil.
  6. When pan begins to sizzle, throw those bad-boys on that. Cook cutlets for 6-8 minutes flipping as needed, add additional oil by the teaspoon to the pan in order to ensure even cooking of the cutlet.
  7. Move pan off active burner, and place chicken on a plate. Turn off burner. (Important)
  8. At this point in the recipe, some connoisseurs wish to add a sprinkle of lemon zest, obtained from striking a lemon’s skin gracefully with a cheese grater.
  9. The Chicken cutlets are hot and ready to eat! Chef’s Brig and Ian strongly recommend the cutlets served alongside a sweet and savory treat, like a Reverse Baked Chocolate Chip Cookie.


Second recipe: Reversed Baked Chocolate Chip Cookies

  • Ingredients:
    • Premade Cookie dough bought from the store
  1. Turn on oven and set it at a nice crisp 350 degrees.   
  2. Place 12 frozen regular sized cookies evenly spread apart on a tin-foil or parchment paper covered cookie sheet.
  3. Put the pan in the oven immediately and wait exactly 10 minutes and 30 seconds.
  4. Take hot pan out, lift parchment or tin foil with cookies still on it onto a cool pan. cookies will be soft if cooked correctly so exercise great care when transferring the vessels of delight.
  5. Put cold pan with cookies into the freezer for 5-10 minutes to activate the reverse baking chemical reactions and allow new flavor pathways to be created while the cookie’s physical structure is altered
  6. Retrieve completed cookies from freezer, they will have solidified, still be partially warm, and most importantly now have that gooey and chewy middle section that crucial to the ultimate chocolate chip cookie experience.
  7. Sit down, Have a glass of water ready, and relax as you let the warm chewy goodness of the Reverse Baked Chocolate Chip Cookie Recipe By Brig And Ian overcome your body and make all of your problems vanish.