chicken parmesean
I made this for a co worker of GW that was retiring, there was going to be some 30 plus people there. I was asked could I do this dish because it was the retirees fav. Shhh I had never done it before, but wasn't scared (much). It turned out PERFECT, thanks to the food thermometer and GW's supplies, he had a rest chafing dish, a big rectanglular thing with 2 pans and a chafing warmer below
prep time
15 Min
cook time
1 Hr
method
---
yield
6 serving(s)
Ingredients
- 4 large chicken breasts, boneless and skinless
- 3/4 cup italian dressing
- 1/2 cup white wine
- 1 cup flour
- 1 large egg
- 1 teaspoon water
- 1 cup italian breadcrumbs
- 1/2 teaspoon each salt and pepper
- 1 teaspoon dried parsley
- 1 tablespoon parmesean cheese
- 4 ounces mozzarlla cheese, 4 slices 1 ounce each
How To Make chicken parmesean
-
Step 1In a large zip lock bag put the chicken, Italian dressing, and wine, seal and refridgerate overnight.
-
Step 2When ready to cook, make 3 sections: 1 bowl flour. 1 bowl with egg and water wisked together, 1 bowl with breadcrumbs seasoned with salt and pepper, parsley and parmesean cheese.
-
Step 3Dredge chicken breasts in flour first, then egg wash, then breadcrumbs.
-
Step 4Fry in oil til golden brown. Put in a preheated 350 degree oven until internal temp is 160 degrees, about 30 to 45 minutes.
-
Step 5Top with one slice of mozzarella a few minutes before you take out of the oven.
-
Step 6Serve with cooked spaghetti with marinara sauce
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes