New Years Eve- Chicken Parmesan
Chicken Parmesan
Mick didn’t want anything too much for dinner on New Years Eve as he was going to work later that evening. I let him choose anything he wanted me to make and he came up with Chicken Parm, it must have come out well because he went back for more chicken after he finished the first piece here.
Chicken Parmesan
4 slices dry white or wheat bread, torn into small pieces
3/4 cup freshly grated parmesan or asiago cheese
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 large (app 10 ounce) boneless, skinless chicken breasts,split horizontally
so you have 4 thin flat pieces
2 large eggs, beat together in flat bowl with 2 tablespoons water
1 cup flour, put on a flat plate
tomato sauce
1/4 cup oil
1 1/2 cup grated mozzarella cheese
Place bread and cheese in large food processor bowl and process until finely
mixed, add all seasonings and mix again, pour onto flat plate, set aside. Coat
chicken with flour and shake off excess. Place chicken in egg mixture and
coat both sides with egg. Place the breasts into the bread crumb/cheese and
seasonings mixture and coat well, press crumbs onto breasts so they adhere
well. Set coated breasts on a wire rack so they dry a little, the drier they
are the better the crumb mixture will adhere when they are fried.
Heat a large skillet over medium heat and when it is hot add the oil and let it
heat. When the oil is almost to the smoking point lower the heat a little and
add as many breasts as will fit in the pan and cook until a nice brown on
each side, remove from pan and set to drain on paper towels. When they are
all cooked, put a cup or more (enough to cover the bottom) of the tomato
sauce into a shallow baking dish and place the chicken on the sauce. Top the
chicken with a little more sauce and then top the sauce with the grated
mozzarella. Heat the oven to 375 degrees and place casserole on middle
shelf, cook until the cheese melts and starts to brown a little.
