====== Chicken Parmesan ======

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metatag-media-og:image=(:e:unnamed.jpg)
metatag-og:title=(Chicken Parmesan)
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I've been making this recipe since 2021.
I like it because it's very hearty and I can make a lot of it in a relatively short time.
I can pretty easily cook 3-4 days of dinners in ~2 hours and they reheat fairly well in the oven.
I've made this for friends quite a few times and it's always a hit.
Crispy, saucy, and it can be plated very beautifully.
Also, this can pretty easily be turned vegetarian by subbing chicken for eggplant steaks, just as tasty!

===== Pictures =====

{{ :e:unnamed.jpg?500x300 |My opus magnum}}
<WRAP centeralign>
{{:e:img_9998.jpg?200x300|Not as nicely plated}}
{{:e:img_8528.jpg?500x300|Eggplant version. Too much sauce here!}}
</WRAP>


===== Ingredients =====

  * Skinless, boneless, thinly-sliced chicken breasts (or eggplant steaks)
  * 1 egg per 2 chicken breasts
  * 1-2 cups Italian breadcrumbs
  * 1 cup grated Parmesan cheese
  * 1 cup shredded Mozzarella cheese
  * 1 tbsp flour per 2 chicken breasts
  * 1 cup olive oil
  * 1-2 cups tomato sauce
  * Fresh basil leaves
  * Angel hair pasta (optional)

===== Process =====

  - Preheat oven to 450° F
  - Heat oil in deep pan until a flick of water pops on the oil's surface
  - Mix eggs in a bowl, place breadcrumbs in another bowl
  - Place flour into gallon bag along with chicken, close bag and shake until chicken is evenly coated
  - Dip chicken into egg, breadcrumbs, egg, breadcrumbs, then fry in oil (one breast at a time) about 90s on each side or until golden brown
    * If using eggplant steaks, I suggest scoring the rind such that upon frying, the surface texture will be more pleasing
  - Place chicken onto baking sheet, smother with sauce (I like to leave ~1cm of visible edge on the top), along with critical mass of Parmesan and Mozzarella
  - Bake for 15-20 minutes, optionally cooking angel hair to go along with the chicken
  - Top with basil and/or parsley