Chicken Parmesan
Source of Recipe
Copykat
List of Ingredients
Here is my recipe for chicken parm which I have been making for years. Whenever we make a special dinner for those friends who are in a time of need, this is it. I like to make homemade sauce, but like Becky said, if you have a favorite in a jar, by all means use it.
Very similar to how Becky makes hers. 2 tips......I like using Panko bread crumbs. These can be found in the Oriental section of most stores. They are much coarser and will hold up a little better if you don't heat your oil hot enough. Which brings me to this point, the oil temp MUST reach about 375º when frying these. At this temp, the coating will seal immediately. If below this temp, the oil will simply soak into the coating and you get a greasy product. This is true for anything that you fry in oil. A quick test is to drop a thuimb size piecew of bread into the oil. It should form numerous tiny bubbles around the edges, but not burn.
Enjoy!
Chicken Parmigiano
4 Chicken breast(s)
1 tablespoon Oregano, dried
1 tablespoon Basil, dried
1 tablespoon Parsley, dried
1 teaspoon Thyme, dried
1/2 cup Panko crumbs
1/4 cup Parmesan cheese, fresh ground
1/3 cup Flour
2 Egg(s), beaten
1 cup Cheese, Mozzarella, shredded
Pound chicken breasts to 1/4" thickness.
Season with salt and pepper.
Heat some oil in skillet.
Combine spices with Panko. Add Parmesan cheese and mix well.
Dredge breast in flour, shake off excess.
Dip in egg wash and then dredge in Panko crumbs.
Let sit in fridge for about 30-45 minutes. This will set the coating so it doesn't fall off during frying.
Fry in hot oil for about 2 minutes per side.
To serve, put a large plate of spaghetti together, both pasta and the sauce. On top of this, place your fried chicken breasts.
Top your chicken breasts with some sauce and then the mozzarella cheese on top.
Broil until cheese browns.
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Kevin "The BBQGURU" Taylor Recipe
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