Support Salvation Army Wildfire Relief

12-year-old from Olathe to compete on Food Network’s new show

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

KANSAS CITY, Mo. -- 12-year-old Zach Hofen recently had the opportunity to compete on Rachael Ray's new show, "Kid's Cookoff."  Hofen, who is from Olathe, says he really enjoys cooking, but not baking desserts, although he says he'll definitely eat them. The show premieres on Food Network Mon. August 24 at 7 p.m. CT.

 

Zach's chicken milanese

Ingredients for the onions:
¾ cup red wine vinegar
1 tablespoon kosher salt
1 ½ teaspoon sugar
2 shots of Tabasco sauce
1 red onion, sliced into thin strips

Ingredients for the chicken:
1 cup flour
2 large eggs beat with 1 tablespoon water
2 cups panko
½ cup grated Parmesan cheese
4 chicken breasts
Kosher salt
Extra Virgin Olive Oil

Ingredients for the salad:
½ cup grated Parmesan cheese
2 tablespoons fresh Italian parsley, chopped
1 package of arugula lettuce
Pickled onions (recipe below)
Extra Virgin Olive Oil

Directions for pickled onions:
In a medium bowl, combine the vinegar with ½ cup cold water. Add the salt, sugar, and Tabasco and stir. Add the onions and let them sit for at least an hour

Directions for chicken:
Set up a breading station by placing flour on a plate, the egg/water mixture in a shallow bowl, and the panko and Parmesan cheese in another shallow bowl.

Put the chicken breasts on a cutting board and cover with parchment paper. Use a mallet to pound the chicken until it is thin and uniform in thickness. Then put salt and pepper on both sides of the chicken.

Dredge in the flour, then the egg/water mixture, and finally the panko, pressing the panko in to make sure it is has coated the entire chicken breast.

Put ½-inch olive oil into a large pan and turn it to medium-high heat.

Put the chicken in the pan and brown both sides, about 4 minutes on each side until they are golden brown. Put the chicken on paper towels to drain and sprinkle with salt.

Directions for the salad:
In a large bowl, combine the arugula with some of the pickling liquid from the onions and toss to combine.

To serve:
Place the chicken on a plate and top with the dressed salad, pickled onions, and a touch of freshly grated Parmesan cheese