Tuesday, May 22, 2012

Chicken Parmesan.

 It was a craving and I had to satisfy it. The best thing about it was I used my mom's old GE electric frying pan and it worked great - no sparks! Otherwise, any large frying pan will do. The second best thing about it was I used a leftover piece of chicken with some sauce and cheese and made a sandwich out of it the next day - oh yeah.

Chicken Parmesan serves 4

3 tablespoons olive oil
1/2 onion chopped finely
1 garlic clove chopped
2 cups homemade tomato sauce (or diced canned tomatoes chopped)
few stalks basil chopped
4 boneless skinless chicken breast halves, pounded out a bit so then are thinner
2/3 cup panko
3 tablespoons parmesan
1 egg beaten with couple tablespoons milk
olive oil for cooking
1 mozzarella ball chopped into bits

Make the sauce in a pan by sautéing the onions in the olive oil for about 10 min then add the garlic for a few min. Add the tomato sauce or chopped tomatoes and let simmer until thickened and add the fresh basil and s&p to taste. Take 2 dishes and place the panko and parmesan in one and the egg mixture in the other. S&P the chicken and then in a frying pan (electric if you have it!) heat the oil and then put in a few pieces of chicken at a time, don't crowd them as you want a nice crispy crust. Boil some water and cook some pasta of your choice. Serve with 1 chicken breast per person topped with a little sauce and then sprinkle on the mozzarella. Toss the pasta with the remaining sauce and serve alongside. If you only serve 2 people you can have leftover sandwiches the next day - or even double it so you do!

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