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diff --git a/src/chicken-parmesan.md b/src/chicken-parmesan.md new file mode 100644 index 000000000..60b67a4aa --- /dev/null +++ b/src/chicken-parmesan.md @@ -0,0 +1,36 @@ +# Chicken Parmesan + +The recipe that started this very site. + +## Ingredients + +- chicken breasts +- tomatoes (San Marzano is best) +- mozzarella cheese +- parmesan cheese +- bread crumbs +- eggs +- flour +- [pasta sauce](pasta-sauce.html) + +## Directions + +1. Slice the chicken breasts through their width so that they are as flat as possible. +2. Pound breasts as flat as possible. +3. Add flour to a bowl or basin large enough to fit a breast, add pepper. +4. Crack eggs into another large bowl or basin and wisk them. +5. Add breadcrumbs to yet another large bowl or basin. Add generous amounts of grated parmesian. +6. One by one, take each breast and dip and cover it in the flour, then the egg, then the bread crumbs. +7. Cover a pan with olive oil and heat it just under when it begins to smoke. +8. Fry the bread crumb-coated chicken breasts in the oil. Add butter generously while frying to ensure frying oil does not evaporate. +9. Move fried breasts to an oiled or buttered pan, add mozarella and parmesan on them. +10. Broil/cook the breasts only long enough for the cheese to melt. +11. Serve the breasts with [pasta sauce](pasta-sauce.html) either above or below. This is often served with [pasta](pasta.md). + +## Note + +There is some controversy over when to add the pasta sauce to this dish. +Some place it on the chicken before cooking it with the mozarella. +The sauce, if left on the chicken too long will make the breadcrumbs go soggy. +That also will make leftovers mushy (while still tasty). +I recommend keeping the breasts separate and only adding the sauce when served. |