Chicken Parmigiano Sub
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Homeless
Joined: Feb 2003
Posts: 9,210
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From: Northern DEL-A-Where?
Now, the recipe.
2 lbs Boneless Chicken Breast(sliced into strips)
1 Cup All-purpose Flour
DRY:
1/2 loaf of stale white or Italian bread
Few sprigs of fresh parsley
1 Tblspn Salt
1/2 Tblspn Black Pepper
1 Tspn Granulated Garlic
1 Tblspn Italian Seasoning(generic is fine)
WET:
3 Eggs
1 cup Heavy Cream
heavy pinch of Salt & Pepper
Grind bread and all dry ingredients into crumbs with a Cuisinart, etc & place in a bowl. SEPARATELY, mix all wet together in another bowl. In the last bowl, place just the flour by itself.
Preheat a large saute pan with 1/2 inch of vegetable oil.
FIRST, dredge the chicken filets thru the plain flour, THEN the egg/cream mixture, THEN the bread crumbs. Pat them in the bread crumbs to make sure they're covered well. Move them to a cookie sheet once you have about 10-12 pieces done.
Put the filets very carefully into the hot grease(one at a time) & let them start to brown. Carefully check them to see their doneness...once they're of good color, flip them over gently. Remember not to crowd the pan too much, they need room to cook.
Once they're brown on both sides(about 7-8 minutes for small filets), strain & move them to a baking sheet(place them 2 or 3 together). Cover with your favorite tomatoe sauce(about 3 Tblspn) & plenty of mozzarella cheese. Bake in a preheated oven(400) about 10-12 minutes until the cheese is melted. Serves a shitload of people so I suggest you freeze some.
*LIGHTER*
You can also bake these to cut down on the fat...and it will turn out well also. Instead of frying them first, place the breaded filets on a baking sheet spread out evenly. Bake at 400 for 20 minutes. After they are done(always check for pinkness) you can arrange them with the sauce & cheese on another cooking sheet...This time, BROIL them for just a few minutes(5 minutes tops) just to brown/melt the cheese.
*TIPS*
If you bake them, flipping them half way thru makes for a crispier crust.
Don't use dry bread crumbs from those cans...unless you like hockey pucks. It sucks the moisture from the chicken.
Cool the chicken & cut it into strips before you freeze it...makes it easier to portion.
I love Chicken Parm...
2 lbs Boneless Chicken Breast(sliced into strips)
1 Cup All-purpose Flour
DRY:
1/2 loaf of stale white or Italian bread
Few sprigs of fresh parsley
1 Tblspn Salt
1/2 Tblspn Black Pepper
1 Tspn Granulated Garlic
1 Tblspn Italian Seasoning(generic is fine)
WET:
3 Eggs
1 cup Heavy Cream
heavy pinch of Salt & Pepper
Grind bread and all dry ingredients into crumbs with a Cuisinart, etc & place in a bowl. SEPARATELY, mix all wet together in another bowl. In the last bowl, place just the flour by itself.
Preheat a large saute pan with 1/2 inch of vegetable oil.
FIRST, dredge the chicken filets thru the plain flour, THEN the egg/cream mixture, THEN the bread crumbs. Pat them in the bread crumbs to make sure they're covered well. Move them to a cookie sheet once you have about 10-12 pieces done.
Put the filets very carefully into the hot grease(one at a time) & let them start to brown. Carefully check them to see their doneness...once they're of good color, flip them over gently. Remember not to crowd the pan too much, they need room to cook.
Once they're brown on both sides(about 7-8 minutes for small filets), strain & move them to a baking sheet(place them 2 or 3 together). Cover with your favorite tomatoe sauce(about 3 Tblspn) & plenty of mozzarella cheese. Bake in a preheated oven(400) about 10-12 minutes until the cheese is melted. Serves a shitload of people so I suggest you freeze some.
*LIGHTER*
You can also bake these to cut down on the fat...and it will turn out well also. Instead of frying them first, place the breaded filets on a baking sheet spread out evenly. Bake at 400 for 20 minutes. After they are done(always check for pinkness) you can arrange them with the sauce & cheese on another cooking sheet...This time, BROIL them for just a few minutes(5 minutes tops) just to brown/melt the cheese.
*TIPS*
If you bake them, flipping them half way thru makes for a crispier crust.
Don't use dry bread crumbs from those cans...unless you like hockey pucks. It sucks the moisture from the chicken.
Cool the chicken & cut it into strips before you freeze it...makes it easier to portion.
I love Chicken Parm...
.
Thread Starter
Homeless
Joined: Feb 2003
Posts: 9,210
Likes: 0
From: Northern DEL-A-Where?
Made some for New Years Eve party...also made 2 big bowls of Alfredo sauce for dipping(w/some Panera bread
).
1 bowl had thick garlic alfredo, 1 had alfredo/crab.
We made mini chicken parms with sliced chix breast wrapped in Pilsbury dough...baked it covered with cheese & sauce...came out great.
).1 bowl had thick garlic alfredo, 1 had alfredo/crab.
We made mini chicken parms with sliced chix breast wrapped in Pilsbury dough...baked it covered with cheese & sauce...came out great.
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