Tuesday, January 3, 2012

Chicken Parmesan

I already warned you: I don't make New Year's resolutions.

Enter Chicken Parmesan.

Pasta, fried chicken, cheese.  Italian bread with butter on the side.

My treadmill is my best friend.

So this dish is amazingly easy to make.  And sort of fun, because it's fun to bread things until your fingers look like this:

Basically, you pound out some chicken until it's super thin

Sorry, you can't really tell how thin my chicken is.  But the point is that I put it in a Ziploc bag (to prevent chicken from flying around my kitchen) and beat it to death.

THEN, you need to set up your dredging station.  Like this

Flour, egg wash, and a breadcrumb/Parmesan cheese mixture.

Now start dipping!  Flour...

Egg wash...

Be sure to get both sides...

Now the reason for the name: Parmesan cheese and breadcrumbs.

One down!  Three to go.

And we're there.

Now, while your tomato sauce is simmering, heat some oil in a skillet.  And fry these babies.  The chicken is pounded thin which means that it's large and taking up a lot of surface area, so I always have to fry mine one at a time.

Three down, one to go.

Now spoon some sauce over each piece of chicken.

And then cover it with FRESH mozzarella cheese.  If you use the rubber squares of mozzarella, I will hunt you down.

Stick the chicken in a 400 degree oven long enough to melt the cheese and make sure the chicken is cooked through.

Toss some of the sauce with some angel hair pasta, and serve the chicken on top of the pasta.

You a rock staar!

Chicken Parmesan

4 boneless skinless chicken breasts, pounded very thin
1 cup flour
1 tsp salt
3/4 tsp pepper
2 eggs
2 T milk
1 1/4 cup Italian-seasoned dry breadcrumbs
1/2 cup ground Parmesan cheese
Vegetable oil, for frying
8 oz. fresh mozzarella, sliced thin
1 recipe Marinara Sauce
1 lb angel hair pasta, cooked according to package directions

In a shallow bowl, combine the flour, salt and pepper.  In another shallow bowl, whisk together the eggs and milk.  In a third shallow bowl, combine the breadcrumbs and Parmesan cheese.

Heat the vegetable oil in a large skillet to 375 degrees.

Dredge the chicken first in the flour, coating the chicken and shaking off any excess.  Dredge in the egg wash and then the breadcrumbs.

Fry chicken, one or two pieces at a time, about 3 minutes on each side, until golden brown and cooked through.

Lay chicken in a large baking dish, ladle some of the marinara sauce on top, then top with the mozzarella.  Bake in a 400 degree oven for about 10 minutes, until the cheese is bubbly and the chicken is done.  Serve with angel hair and marinara on the side.

No comments: