CHICKEN PARMESAN
Here’s how I do it… I either pound boneless/skinless chicken breasts or cut them in thin strips. dip in beaten egg. coat in breading… see below. bake in 350 oven until done – they cook quite quickly. top with mozzarella cheese at the end to melt.Breading: I either use Italian flavored bread crumbs from the grocery store, or I mix together plain bread crumbs with some garlic powder, paprika, parsley, oregano, basil, salt and pepper. Mix bread crumbs with fresh parmesan cheese.
Wednesday, January 31
Chicken Parmesan
Posted by Jane Maynard at 10:22 pm 4 Comments
Categories: main dishes, Recipes
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
I came across your site looking for recipes (and you have some great ones, thanks for sharing!) and thought I’d suggest using panko (japanese bread crumbs) in place of regular bread crumbs here. You can season them yourself and they’ll create a crisper crust. Very yummy.
that’s a great idea, alisha! don’t know why I never thought of it…will definitely try next time!
glad you found the blog!
Also: Soak chicken in buttermilk for 20 minutes before your recipe. The buttermilk will break down the meat a bit, making it more tender.
great tip! thanks, jen! I wil definitely try that