Chicken Parmigiana

Who doesn’t LOVE a good Chicken Parm? This is one of Steve’s favorite AND best recipes. My father, the skeptics of all skeptics even complimented Steve the first time he made it for him as better than the restaurant!! For those of you who do not know my father (or haven’t learned from prior posts) a compliment out of his mouth is few and far between.

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I’ll admit it’s not the best photo (still working with the iPhone 5 here), but you get the gist! It’s absolutely delicious. My only complaint? It does make a few dishes due to all of the bowls that you must use. Try it out and leave us a comment on what you think!

Ingredients

  • 4 – 6 boneless, skinless chicken breasts
  • All-purpose flour, for dredging (approximately 2 cups)
  • 4 – 6 eggs
  • Vegetable/Canola & Olive oil, for frying
  • 1/2 cup parmigiana cheese
  • 2 cups Italian breadcrumbs
  • 3/4 Chopped Parsley
  • 1 gallon ziplock bag
  • Mallet
  • 3 mixing bowls
  • 2 plates
  • Baking sheet
  • Drying rack


Instructions

  • Step 1: gather your ingredients (including the raw chicken – I leave this task to Steve)
    • Pour flour into bowl 1
    • Mix eggs in bowl 2
    • Mix breadcrumbs, parsley and parmigiana in bowl 3
  • Step 2: turn stove onto low/medium heat; pour a 50/50 mix of olive oil & canola oil into your largest skillet (there should be 1/4″ of the oil within the pan)
  • Step 3: place the chicken (1 at a time) within the bag (embrace the raw chicken! – or make someone else do it like I do)
    • Lightly pound the chicken breasts. Steve likes to pound them extra-thin
  • Step 4: dredge the chicken in flour, tapping off the excess
  • Step 5: dip the chicken in egg letting the excess drip back into the bowl
  • Step 6: coat the chicken on all sides in the breadcrumbs, parmigiana and parsley mix
  • Step 7: when the oil is hot, add the chicken, in batches if necessary.
  • Step 8: cook until browned and crispy, about 4 minutes per side.
  • Step 9: drain on the drying rack over the baking sheet.

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