Wednesday, November 4, 2009

Chicken Parmesan

We love Chicken Parm here. We love Mimi's but can't afford to go there enough to cure the craving. This is not a quick meal but it is worth the effort on a special night. I serve mine with homemade marinara and pasta. You could serve it with rice, potatoes, whatever.
Chicken Parm
2 boneless skinless breasts (you will end up with 4 servings)
1/2 cup Italian bread crumbs
3/4 cup Romano (you could actually use Parmesan as the name suggests but I am partial to Romano)
1 tsp salt (you could use less or none and salt to taste after)
1 egg
Slice the chicken in 1/2 (to reduce the thickness by 1/2) then pound in a gallon Ziploc bag with a meat mallet, rolling pin, whatever you have. You are trying to go for about 1/2 inch.
Beat egg slightly in a bowl. In another bowl add the Romano, crumbs and salt. Get a frying pan ready with a Tbsp butter melted. Dip the chicken in the egg coating both sides, then dip in crumbs coating both sides. Lay in the fry pan. Fry about 3 minutes both sides until golden brown. If your chicken is thin enough they should be cooked completely. To keep warm put in a pan in the oven while you cook the others.

1 comment:

  1. This is really good with slices of eggplant also, although they soak up more butter so you have to watch it a little.