Chicken Parmesan
Notes
- 3 eggs is probably sufficient.
Yield
Four (large) servings.
Ingredients
- 4 large chicken breasts
- 4 eggs
- 1 cup (120 g) all-purpose flour
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 4 cups panko breadcrumbs
- Fresh mozzarella, sliced, to taste
- 3/4 cup grated fresh parmesan cheese, separated
- One batch of bolognese sauce or two batches of marinara sauce
Steps
- Butterfly chicken breasts. Lay on layer of plastic wrap. Cover with another layer of plastic wrap and pound the breasts with a meat tenderizer. Salt and pepper then set aside on a baking sheet while preparing the breading station.
- Prepare three wide but shallow bowls, one each for the flour mixture, the egg mixture, and the breadcrumb mixture.
- For the flour mixture, combine flour with pepper, garlic powder, oregano, and basil.
- For the egg mixture, whisk eggs with a sprinkle of flour until smooth.
- For the breadcrumb mixture, combine breadcrumbs and 1/4 cup grated parmesan cheese.
- Using the “dry hand, wet hand” method, dip the chicken breasts into the flour mixture, ensuring an even coating of flour (shake off the excess). Then dip into the egg mixture, again shaking off the excess. Finally, dip into the breadcrumb mixture, ensuring an even coating and shaking off the excess. For extra crisp, dip the chicken back into the egg and then back into the breadcrumbs (this is optional). Set the breadcrumb-coated chicken aside until ready to fry.
- Heat a quart of peanut oil to 350 °F. Drop in the chicken breasts a few at a time (so as to not crowd the pan) and fry for roughly 5 minutes or until deeply golden brown. Remove to drain on paper towels.
- Place the chicken onto a wire rack set in a rimmed baking sheet and top with fresh basil, slices of fresh mozzarella, and freshly grated parmesan cheese. Place in the broiler for just a few minutes until the cheese has melted and is slightly golden brown.