How to make Crispy Chicken Parmesan

The Ingredients

- 1 "Large" Chicken Breast

- 1/2 cup of All Purpose Flour

- 1-2 Eggs

- 1 to 2 cups of "Panko" Breadcrumbs

- About 1 cup of Parmesan cheese

- Vegetable oil (for frying)

- 1 Clove of garlic

- Some white wine (for the marinade)

- (OPTIONAL) A few pieces of Fresh Mozzarella

- Basil (garnish)

- and of course salt and pepper

The Prep Work

(Do this at least 45 minutes before cook time)

Step 1: Take out the chicken on a cutting board and "butterfly" the chicken (cut it horizontally in half), and then put the 2 pieces into a plastic bag and pound them with a pan, heavy glass, or some other heavy object.

This will make them thin so they will cook all the way through during the frying process.

Step 2: Season the chicken pieces with salt and pepper, and then put them into a bowl. Next, chop the garlic clove into pieces. Then put the garlic into the bowl with the chicken and add a glug of white wine, and mix it all around. Cover and set aside in the fridge for around 30 minutes to a few hours.

The time will help the chicken absorb the marinade and make it taste good which is obviously what we want. The wine will likely cook off during the frying process so don't worry about getting drunk while eating this.

Step 3: When the marination is finished, take it out of the fridge, take the chicken out of the bowl, and dry it on some paper towels (the finished chicken will be soggy if you don't and take off any pieces of garlic that stuck to the chicken). Then set out 3 wide bowls, one with the flour, one with the egg(s), and one with the panko. Crack the egg(s) into the bowl and beat/whisk with a fork, add a little bit of water too. Grate the Parmesan cheese onto the panko bread crumbs (or if using pre-grated just put them in), it's about a 1:1 ratio of breadcrumbs to cheese but that's just my personal preference. Toss the panko and cheese.

Step 4: Take one of the chicken pieces and cover well with the flour in the first bowl, cover well with the egg mixture, and then coat it really well in the panko mixture. Repeat for the rest of the chicken.

You can use tongs or your hands for this step, just keep in mind this stuff sticks.

The Cooking

Step 5 I think?: Coat the top surface of your pan with a layer of oil like you would when cooking a steak but a little more oil, turn the stove to medium (using a gas stove).

Step 6: Place the chicken pieces onto the pan when the oil is hot and ready. Preferably the chicken should be just above sizzling but not too loud. Flip the chicken over when you think it's ready and cook the other side. The crust should be dark golden when finished.

Step 7: When both sides are complete, take the chicken out of the pan and rest it on a metal rack to preserve the crisp. Don't worry about if the inside of the chicken is fully cooked because even if it isn't when you take it out, it likely will finish cooking while sitting on the rack encased in the hot oil.

Step 8: (OPTIONAL) Put the chicken pieces on a metal sheet and cover with the pieces of mozzarella. Put the sheet into the oven, turn on the broiler setting and cook until the cheese has melted. If you don't own an oven with a broil setting, too bad.

Step 9: Serve with spaghetti and marinara sauce and garnish with extra Parmesan and basil.

(Spaghetti not included)


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