When I was young, chicken parm was my favorite meal. I got it whenever I went out to eat. I liked it so much that my mom even made it for me on my birthdays. (which happens to be tomorrow...) As I got older and more into the food world, I started to shrug off chicken parm as cheesy Italian-American fare. Something these so-called Italian restaurants serve to the masses. Places that lay on thick accents, but the food doesn't resemble anything you would find in Italy. I try as hard as I can not to be snobby about food. Food is something that everyone shares, and if you are a snob about it, you will find yourself eating foie gras and sea urchin alone in a corner somewhere crying into your chilled melon and prosciutto soup(mmmsalty tears). If you set too many limits on your diet and only eat things people deep in the foodie world consider appropriate or acceptable, you may end up missing out on the best meal of your life! Last week I ate chicken parm for the first time in probably 4 years. I am sorry chicken parm and I hope you find it in your tenders to accept me back.
We usually use our potato ricer for pounding chicken. Make sure to put plastic wrap above and below it so tiny chicken pieces aren't flying around the room. Be gentle, impatience causes torn chicken.
Make breadcrumbs for this meal. It makes a huge difference. Next time you use bread, freeze some and when you are ready to make this meal, just crumble it or put it in the blender. I'm pretty much done with store bought breadcrumbs.
The breadcrumbs mixed with parm, parsley, salt and pepper.
Breading chicken might seem intimidating, but it is really easy if you just take your time. Chicken parm would be a good way to start because you only need to bread and fry a few things compared to a bunch if you are making little fried appetizers.
After you coat it fully in flour, move along to the egg.
Really press the crumbs into the chicken
Then just add it to a pan of shallow hot olive oil. It should start bubbling right away. Test by just dipping the tip in and if it doesn't start bubbling, wait.
This oil could actually be slightly less. It came up a bit too high on the chicken pieces but it did not affect the flavor or texture.
You can check out this tomato sauce recipe here.
Thoselook nice and done.
I like to just smother them in sauce. If you fried them right, the breading will stay crispy and attached.
Mozzarella, provolone, and a little more parm.
The sauce is hot, the chicken is hot, so just give this a quick broil to brown the cheese on top. No need to bake it away for a half hour.
SO SO SO GOOD
Don't be food snobs people, it causes you to miss out on awesome stuff like this.
Sauce is here
Heat olive oil a quarter inch thick in a flat and heavy frying pan. Pound out chicken breasts until thin. Cut them in half so they are more manageable in the frying pan. Pat dry and lightly salt. In a bowl mix homemade breadcrumbs, parmesan, parsley, salt, and pepper. In another bowl put flour and in a third, 2 eggs beaten. Dip the chicken into the flour first and make sure to fully coat it but not have any excess or lumpy areas. Then dip it into the eggs, and finally the breadcrumb mixture. Make sure to press the breadcrumbs into the chicken and fully cover it. Dip one corner into the frying pan to make sure it is hot enough. If it is bubbling you are ready to go. Put it right into the pan and start the next one. Place them in the pan in a clockwise order so you know which to flip first. When they are nice and brown and crunchy on both sides, put them in a baking dish with some sauce on the bottom. Cover with more sauce, mozzarella, provolone, and a little more parm and broil until the cheese is browned. Serve with pasta also coated with the sauce.