The one woman I hate to love, strikes again... Martha. Happened to catch her on tv last weekend and heard the words chicken parm and so I had to stop and watch. While I am a fan and user of panko crumbs, I hadnt tried this method of making chicken parm. I tried it at home 2 days later and it was delicious. So much so, that even my husband liked it. If you know him, thats a big deal. Hes not really a fan of my cooking. So, heres how to make a full chicken parm dinner in less than an hour: Buy or slice boneless chicken breasts, cut thinly. Make your own sauce recipe or warm a jar of your favorite store made sauce. And have mozzarella prepped. I prefer whole milk mozzarella freshly shredded in the food processor. Preheat oven to 400. Pour panko crumbs onto cookie sheet and drizzle olive oil over crumbs, just enough to where when you mix it all together with your hands, most pieces are moist. Spread into a thin layer over over the sheet and bake for about 10 mins. Check and give a stir if not browning evenly. Remove from oven when most are golden brown, and set aside on the counter. Youll line up your chicken breasts, a plate of flour, 1-2 eggs beaten, and the toasted panko. One-by-one, dip the chicken in flour, then egg, then panko. Press the crumbs in and shake loose what falls off when you lift it. Youll be baking the chicken either on a cast iron griddle like pictured, or on a cooling rack placed inside of a cookie sheet. This helps the chicken cook evenly and not make the bottom crumbs mushy. It comes out looking like fried chicken. Once all chicken is breaded, reduce oven to 370 and bake for 25-30 minutes. I flip each halfway through. Ill cut the thickest piece to check for doneness. Youll want to remove right away for thin cutlets so that they stay moist. Spoon sauce over cutlet and sprinkle with cheese. Broil a few minutes until cheese is melted. Ill be making this for Christmas Eve dinner this year, paired with Pasta, green beans, tuscan bread and pesto/oil dip. However the options are endless with how quick and easy it is to make this chicken. I just cooked a small package because it was approaching the use-by date. I used one cutlet in a wrap (pictured) my husband used another over nachos. Well refrigerate the rest and use over salad or in a cold wrap the next day. Or serve with rice and veggies. My dear Martha also mentioned that the cutlets can be prepped and then layered between parchment paper and stored in the freezer. A great option for work nights and a tricky way to serve kids if the only chicken they like is chicken nuggets. Itll look just like it if they watch you take from the freezer and toss in the oven on a cookie sheet. I promise itll take you longer to read this than it will to make it :) ENJOY!!!!
Posted on: Sun, 21 Dec 2014 20:09:11 +0000
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