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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Persian style Katsu chicken in orange saffron sauce


Ingredients:
2.2 Pounds (~1 kg) chicken boneless skinless breast, cut to large pieces
2 eggs
2.64 Oz (~150 gr) corn starch
5.29 Oz (~75 gr) Panko bread crumbs
Orange tarragon sauce:
2 large oranges (capable of producing zest and 1 cup of orange juice)
1 small bunch of tarragon
2 slices preserved lemon, finely chopped
1 TBSP chicken bouillon
1/2 TSP corn starch
Pinch of saffron

Method:
1- Stat the sauce by gently simmering the orange juice, zest, tarragon bundle, preserved lemon, and chicken bouillon in a saucepan. Leave a few tarragon leaves for the final garnish.
2- Pound each breast with a meat pounder. Prepare a breading station by arranging three small bowls in a row. In the first, beat the eggs; pour the corn starch in the second bowl; pour the Panko in the last one. Dip each chicken piece in egg, then corn starch, and finally Panko. Make sure the chicken is properly coated.
3- Shallow fry the coated chicken pieces until golden brown.
4- Strain the sauce and add the corn starch and saffron. Let thicken.
5- Add the fried chicken to the sauce, toss around. Sprinkle with chopped tarragon and immediately serve.

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