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37 lines
1.5 KiB
Markdown
37 lines
1.5 KiB
Markdown
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# Chicken Parmesan
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The recipe that started this very site.
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## Ingredients
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- chicken breasts
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- tomatoes (San Marzano is best)
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- mozzarella cheese
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- parmesan cheese
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- bread crumbs
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- eggs
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- flour
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- [pasta sauce](pasta-sauce.html)
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## Directions
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1. Slice the chicken breasts through their width so that they are as flat as possible.
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2. Pound breasts as flat as possible.
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3. Add flour to a bowl or basin large enough to fit a breast, add pepper.
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4. Crack eggs into another large bowl or basin and wisk them.
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5. Add breadcrumbs to yet another large bowl or basin. Add generous amounts of grated parmesian.
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6. One by one, take each breast and dip and cover it in the flour, then the egg, then the bread crumbs.
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7. Cover a pan with olive oil and heat it just under when it begins to smoke.
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8. Fry the bread crumb-coated chicken breasts in the oil. Add butter generously while frying to ensure frying oil does not evaporate.
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9. Move fried breasts to an oiled or buttered pan, add mozarella and parmesan on them.
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10. Broil/cook the breasts only long enough for the cheese to melt.
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11. Serve the breasts with [pasta sauce](pasta-sauce.html) either above or below. This is often served with [pasta](pasta.md).
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## Note
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There is some controversy over when to add the pasta sauce to this dish.
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Some place it on the chicken before cooking it with the mozarella.
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The sauce, if left on the chicken too long will make the breadcrumbs go soggy.
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That also will make leftovers mushy (while still tasty).
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I recommend keeping the breasts separate and only adding the sauce when served.
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