Chicken Parm
Aug 16, 2015 14:28:52 GMT
Post by Moon on Aug 16, 2015 14:28:52 GMT
I was talking about making this, and @shelly asked me for the recipe, so I am posting it here.
First - I trim (Boneless skinless chicken breasts) From fat.
Second, I pour Planko Bread Crumbs onto a plate. (You can get Italian seasoned planko bread crumbs to make it easier, and to not use so many seasonings. But even with the seasoned bread crumbs, I suggest adding salt and garlic. They never seem to season them enough.
(Plain Planko Bread Crumbs are what I am using tonight.)
I then add a palm full of each one of these spices
Garlic powder
Onion Powder
Salt
Sage
Italian seasoning
Shredded Parm Cheese
Mix it into the breadcrumbs
I do not dip my chicken in anything - No, egg, no four. I simply Stick a slice of chicken at a time into the bread crumbs and press it until it is evenly coated on each side. (It is best to start heating about a half inch deep skillet of vegetable oil while doing this - So it is ready to fry)
Now Put in a few at a time to fry
I tend to let the chicken fry until I notice the edges are getting slightly colored - So that when I flip it over, the bread crumbs do not fall off.
Cook until both sides are a golden brown (I should have posted before that you are cooking the chicken on Medium high heat)
I tend to place out a kitchen towel on the counter and place the chicken on it once I remove from the oil. To soak up all the grease. It also helps keep the chicken crispy so you don't end up with soggy chicken breasts.
The part of the chicken that was not facedown on the towel goes face down on the pan. I top the chicken with marinara sauce. And then normally mozzarella cheese - However, I didn't check the fridge before deciding on dinner, and I had none. So I used provolone cheese. Which turned out to be even better.
Heat chicken at 350 degrees until the cheese is melted.
Then serve. I served mine with pasta, a side salad, and pineapple.
Enjoy
First - I trim (Boneless skinless chicken breasts) From fat.
Second, I pour Planko Bread Crumbs onto a plate. (You can get Italian seasoned planko bread crumbs to make it easier, and to not use so many seasonings. But even with the seasoned bread crumbs, I suggest adding salt and garlic. They never seem to season them enough.
(Plain Planko Bread Crumbs are what I am using tonight.)
I then add a palm full of each one of these spices
Garlic powder
Onion Powder
Salt
Sage
Italian seasoning
Shredded Parm Cheese
Mix it into the breadcrumbs
I do not dip my chicken in anything - No, egg, no four. I simply Stick a slice of chicken at a time into the bread crumbs and press it until it is evenly coated on each side. (It is best to start heating about a half inch deep skillet of vegetable oil while doing this - So it is ready to fry)
Now Put in a few at a time to fry
I tend to let the chicken fry until I notice the edges are getting slightly colored - So that when I flip it over, the bread crumbs do not fall off.
Cook until both sides are a golden brown (I should have posted before that you are cooking the chicken on Medium high heat)
I tend to place out a kitchen towel on the counter and place the chicken on it once I remove from the oil. To soak up all the grease. It also helps keep the chicken crispy so you don't end up with soggy chicken breasts.
The part of the chicken that was not facedown on the towel goes face down on the pan. I top the chicken with marinara sauce. And then normally mozzarella cheese - However, I didn't check the fridge before deciding on dinner, and I had none. So I used provolone cheese. Which turned out to be even better.
Heat chicken at 350 degrees until the cheese is melted.
Then serve. I served mine with pasta, a side salad, and pineapple.
Enjoy