Chicken Parm! So Delicious That You will Insult Your Italian In-laws!
Chicken Parm!
I make this fairly often, but I truly believe that this was one of, and if not the best chicken parms that I have ever had. (Besides at Scarpellino's, Warren, NJ. Thanks to Elizabeth, and Ed for teaching, and giving me a chance, starting my culinary career).
I am not saying that because I made it. It's just a flavorful recipe. BTW I can also out pizza the Hut, and make a 7 slice pizza.
Clean your chicken by removing excess fat and bone.
If you are using Chernobyl chicken like I did, then you are better off filleting the breasts because you want them to be thin for consistency when cooking. Season both sides generously, use as much as you like then cut it in half and double it.
I used: Italian seasoning.
Garlic and onion powder.
Black Pepper.
La Baleine Sea Salt.
Adobo All purpose.
Hot Seeds.
Oregano.
I used 6 eggs for two large packages of chicken.
Approx 1/2 cup of milk, you want enough to turn the mixture a light shade of yellow, it's not a big deal if you are over or under. It's only to hold the coating on. Mix it well.
Dredge chicken in flour, shake off excess, then dredge in the egg mixture, coat with Italian seasoned bread crumbs.
Set aside and try not to stack them on top of each other.
Get your vegetable oil ready. I realize everything is expensive now but.... it is important to use enough oil, so depending on how big your pot/pan is, you want to have at least 2.5 inches of oil. More is better. You can strain the used oil slowly through a coffee filter and store in the fridge for later use if needed. Great for freedom fries.
Bring the temp up 350 degrees. Very Important, lower temps = greeeeeezy chacken! High temps, the coating will burn before the chicken is cooked.
When the chicken floats it is cooked. I always check the internal temp to 165, and I usually cut a piece off and inspect it (eat it.). It will be going back in the oven, so it is better to be a little undercooked than overcooked. Monitor and adjust the heat as you are cooking.
Place cooked chicken on a plate with paper towels to catch any excessive oil.
Make the bed.
Add chicken.
Cover with gravy (My Nonna would slap me if she had seen me referring to the sauce as gravy.)
I meant that you should cover it with sauce!
Rain on the Mutzz.
Don't forget the Parmigiano Reggiano and Fresh Basil if you have it.
Cover and bake for 20 mins or until the cheese is bubbling at 300 & Fity!
In addition, you can Broil on high for a few minutes to get some crispy cheese going on.
Please reach out if you have any questions.
Enjoy!
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