basic barebones

src/chicken-parmesan.md

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