...celebrating flavorful food
Parmesan [pahr-muh-zahn, -zan, -zuh n; pahr-muh-zahn, -zan]
1. of or from Parma, in northern Italy.
by Susan Andrews
My inspiration: Chef Savvy
4 boneless skinless chicken breast (partially frozen)
Salt and pepper
1/2 - 1 cup flour
1 tsp salt
1 1/2 cups panko bread crumbs
1 cup parmesan sprinkles
Mozzarella cheese shreds
Fresh basil (optional)
Cut your partially frozen chicken in half horizontally. It's so much easier to cut if it's partially frozen.
Lay chicken on a jelly roll pan. Cover with plastic wrap.
Pound chicken to 1/2" thick and season with salt and pepper on one side. Set aside.
Add your flour and 1 tsp salt to a shallow bowl. Whisk together.
Add your panko bread crumbs and parmesan to a shallow bowl. Whisk together.
Add your eggs to a shallow bowl. Whisk.
Add about 1/2" oil to a large skillet. Turn on medium to medium low to heat while your finish the chicken.
Dredge a piece of chicken in the flour, then egg, then panko mix. Place on a cookie sheet. Repeat with remaining chicken.
Now your chicken is ready to fry. Add a small piece of chicken to the oil. It it browns too fast then turn the heat down. If it takes too long to brown then turn the heat up. Cook chicken for a few minutes per side until it's nicely browned and crispy.
When your oil temp has regulated, repeat with the remaining chicken.
Be sure not to crowd them.
Place the cooked chicken on a baking sheet.
Dollop with spaghetti sauce and sprinkle with mozzarella cheese. Place in an preheated oven or under your broiler until
the cheese is melted.
I don't have a broiler so I put mine into a 500 degree oven for a few minutes.
Plate and top with basil if desired. Serve with extra sauce if you want. It pairs well with pasta and salad.
So savory and crispy. Yum! Very satisfying.