We are excited to introduce our latest addition to the cookware collection - the Commercial Pro-Series 5-Ply Bonded Stainless Steel Casserole Karahi Pan with 2 side handles is a versatile piece of cookware is perfect for making paella, casseroles, and karahi dishes. Made of heavy-duty 5-Ply Induction Stainless Steel, it is suitable for use on gas, electric, ceramic, and induction cooktops. Designed by professional chefs and hand-crafted in the USA, this skillet is a masterpiece that is sure to impress. Please note that the lid is sold separately. Upgrade your cooking game with the Pro-Series 5-Ply Bonded Stainless Steel 13 inch Skillet with 2 Side Handles.
Designed by professional chefs and handmade in the USA by Master-Craftsman. The most beautiful cookware you will ever own, for a lifetime.
Customer Service 18/7 Call or text 1-813-390-1144
Features
- Compatible with all cooktops including induction.
- Oven and broiler-safe up to 600°F and dishwasher safe.
- Refrigerator safe for storing food T304s 20/12 Surgical Stainless Steel
- Reverse panel in the bottom of the pan prevents warping on high heat
- Five-Ply heavy-duty stainless steel with aluminum core
- Conducts heat more efficiently than any other commercial cookware
- High polished interior for an easy release chicken, steaks, and chops
- Mirror exterior finish
- Energy efficient, no hot spots
- Beautiful Ergonomic air-cooled riveted, heavy-duty stainless-steel handles
- Hand Crafted and Made in the USA since 1939
- Lifetime Warranty
- Measures 12 7/8 inches Wide and 2 5/8 inches High
- Weight 3 lbs. 6oz.
- 13-inch Cover Available HERE
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13-inch Commercial Cover available separately. Fits 13-inch French Skillet, 13-inch Sauté Skillet and Griddle
Chicken Parmesan by Chef Charles Knight
EQUIPMENT: 13-inch Karahi Casserole Pan
Serves Six
Pollo Parmigiana, (Chicken Parmesan), is one of our most requested family recipes, prepared with breaded chicken breast smothered in homemade Salsa di Pomodoro (tomato sauce), topped with mozzarella, parmesan, or provolone cheese, and then baked. A slice or prosciutto can be added.
The dish originated from Italians who migrated to the northeast USA beginning in the late 1800’s making changes with regionally available ingredients. “Chicken Parm is a rendition of the original Italian recipe, melanzane alla Parmigiana (made with a shallow or deep-fried sliced eggplant), replaced with breaded chicken cutlets.
Ingredients
- 6 chicken breasts, boneless and skinless
- 3 cups flour, seasoned with
- salt, pepper, garlic salt and cayenne pepper
- 6 eggs, well beaten.
- 2 cups Italian breadcrumbs, seasoned with
- Grated parmesan cheese
- 1 cup pure golden Italian or Spanish olive oil, for frying
- Salsa di Pomodoro (Tomato Sauce)
- 2 cups mozzarella cheese
- 1 cup grated parmesan cheese.
- Handful chopped fresh basil.
Preparation
- Separate the flour, eggs, and breadcrumbs into 3 separate bowls.
- Dip the chicken cutlet in flour.
- Dip the floured chicken into the egg, then the breadcrumbs, coating it evenly.
- Heat the oil in a large pan over medium-high heat 370°F (188°C)
- Preheat oven to 350°F (177°C)
- Fry the chicken until golden brown on both sides.
- Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
- Top with the rest of the tomato sauce, then sprinkle the mozzarella and parmesan cheese.
- Bake for 20 minutes.
Top with fresh chopped basil and serve.
Salsa di Pomodoro (Tomato Sauce)
EQUIPMENT: 2.75-Qt. Saucepan
PREPARATION: 40 Minutes – makes 4 to 6 servings
- ¼ cup pure golden olive oil
- 8-10 garlic cloves, sliced thin with a razor blade – like in Good-fellas (the movie) or slice on Rotary Food Cutter
- 1 28-ounce can San Marzano plum tomatoes, crush by hand
- ½ cup white wine
- 1 tablespoon Italian seasoning
- ½ teaspoon crush red pepper
- 1 tablespoon unsalted butter
- 12-15 large fresh basil leaves sliced thin.
Heat the olive oil in the 6-quart stockpot over medium-high heat 300˚F (150˚C). Add the sliced garlic and cook until the garlic sizzles and turns just golden around the edges, about 2 to 3 minutes. Add the tomatoes, rinse out the can with ½ cup white wine, and add to the stockpot. Season with the Italian seasoning, salt, and crushed red pepper. Bring to a boil, then adjust the heat to low 180°F (82°C), cover with vent open and simmer until slightly thickened, about 15 to 20 minutes. Do not overcook.
To the sauce, add the butter and basil, stir to combine.
Note: Instead of canned tomatoes, you can use THREE pounds of plumb tomatoes, peeled, and seeded.