- To hell with the pig... I'm going to Switzerland.

Chicken Parmesan (Monday, June 12, 2006)

I like to cook. And I like to think I'm pretty good at it. However, a few years ago, I had a bad experience with some chicken (deep-fried on the outside, raw on the inside), and since then I've been unable to handle raw chicken. So the other day, something possessed me to by some real fresh chicken. This evening, I turned it into Chicken Parmesan, and it worked out quite well. The recipe was very simple:

  1. In a wide flat dish, combine two parts bread crumbs, and one part flour; oregano (and other herbs to your liking) and salt and pepper to taste.
  2. In a separate dish, melt two to three tablespoons of butter.
  3. Dip your boneless, skinless, chicken breasts in the butter and coat thoroughly, and then cover with the bread crumb mixture.
  4. In hot oil (medium high heat), fry the chicken breasts for twenty to twenty-five minutes (flipping them over when they are three quarters done).
  5. In a glass pan large enough to accommodate your chicken, coat the bottom of the pan with tomato sauce of your choice (I prefer marinara sauce), then put the fried chicken breasts in the pan, and cover completely (but thinly) with tomato sauce, and then cover with finely shredded mozzarella cheese, and bake at 450 degrees for ten to fifteen minutes, until the sauce is bubbly and the cheese starts to brown on top.
  6. Serve topped with grated parmesan cheese, and with your choice of pasta (mine was spinach and ricotta stuffed tortellini) and garlic bread.

It was yummy — I'm very pleased with how it turned out, considering my first attempt at chicken from scratch. Nothing like adding some variety to my beef, pork, and pasta repertoire!

—Brian (6/12/2006 8:43 PM)


Seriously? Chicken is like, a staple for me. Although I've never tried to deep-fry it.

-- Tracie (6/27/2006 9:58 AM)

FYI - the bad experience was at the bowling alley -- I ordered their chicken tender basket, and the chicken came out looking just fine, until you bit into it, at which point you realized it was raw on the inside -- and these were supposed to be the precooked variety that just get thrown in the deep-fryer to crisp them up. Talk about defective. Ick!

-- Brian (6/27/2006 10:42 AM)

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