Chicken Parmesan – All You Baby Cows Can Relax!
The main problem I have with the version served in most restaurants is that they drown the chicken in so much sauce and cheese, that it ends up being a big soggy chicken/cheese clump.
|Boneless skinless chicken breasts||4|
|Panko japanese style bread crumbs||4 Cup (64 tbs)|
|Grated parmesan||3⁄4 Cup (12 tbs)|
|Grated provolone||1⁄2 Cup (8 tbs)|
|Fresh mozzarella||4 Ounce|
|Pepper red flakes||To Taste|
|Olive oil||1 Cup (16 tbs) (For frying)|
|Prepared tomato sauce||1⁄2 Cup (8 tbs) (high-quality)|
|Fresh shredded basil/Pesto||1⁄4 Cup (4 tbs) (or dried Italian herbs of your choice)|
For recipe directions, please refer to the video.
Difficulty Level:Very Easy
Preparation Time:30 Minutes
Cook Time:30 Minutes
Ready In:60 Minutes
StoryI don’t put any sauce under the chicken cutlets, just a little bit on top, so the breading stays relatively crisp. If you like a lot of sauce, fine, serve it along side when the dish is served. I also actually use some Parmesan cheese! Most versions of this only use mozzarella; I’m going with a delicious mixture of fresh Mozzarella, tangy Provolone and “real” Parmesan.