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Wednesday, May 18, 2011

Seasoned Chicken Parmesan

Chicken parmesan I cooked.

The south has no shortage of ways to cook chicken and while we southerners may be known for our fried chicken, we've been known to make chicken in a few exotic ways too, well exotic for the south. This recipe uses a unique blend of processed seasoned croutons in the mix to make sure you have the tastiest Chicken Parmesan imaginable. 

This recipe makes 4 servings

½ cup flour
¾ cup seasoned croutons (run through processor to make into crumbs)
1/3 cup Parmesan cheese grated
1 egg
1 tablespoon milk
½ teaspoon onion salt
1/8 teaspoon black pepper
½ teaspoon paprika
4 chicken breasts, boneless and skinless (you can also use boneless skinless chicken thighs)
2 tablespoons butter or margarine
2 tablespoons vegetable oil
½ teaspoon parsley dried

Place flour on a sheet of waxed paper. On a second sheet of waxed paper, mix bread crumbs and Parmesan cheese. In a pie plate with a fork, beat egg, milk, onion salt, paprika and pepper until blended.
Take skinless, boneless chicken breasts, and place between two pieces of wax paper and flatten to one half inch thickness, so that you have a piece that is roughly the size of your hand. (This is an optional step, you can just use chicken as is).
Take chicken and dredge in flour. With tongs, dip floured chicken into egg mixture, then in crumb mixture, coating well.
In a large skillet over medium heat, melt butter or margarine with oil. Fry chicken breasts for 3 minutes or until golden brown. Turn with tongs and fry 2 to 3 minutes longer or until no longer pink when cut in thickest portion. Remove to serving plate. You can also bake these pieces of chicken as well in a 400 degree oven for around a half an hour or until browned.
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