Chicken Parm Shell Taco
March 7, 2017



Chicken Parm Shell Taco
- 2 Chicken Breasts
- 4 Eggs
- 2 cups Flour
- 2 cup Breadcrumbs
- 1 cup Grated Parm
- 2 cups prepared spaghetti and tomato sauce
- 4 meatballs, also in the tomato sauce
- 1 cup grated mozzarella cheese
- 1/2 cup Chopped Basil
Instructions
- Cut the chicken breast in half the flat way so you have two thinner pieces of chicken. Place a piece of wax paper on the counter and place a piece of the chicken onto it. Top with more wax paper. Pound the chicken either with a kitchen mallet or really any blunt object. Be gentle and try and make it as round and thin as possible. The thinner the better. After you are done, you can cut some of the edges off to make it more round.
- Put the flour and eggs into 2 seperate shallow bowls and season with salt and pepper. In a third bowl, mix the breadcrumbs with the cheese.
- Dip the chicken into the flour to evenly coat. Shake off the excess. Next dip it into the egg and allow the excess to fall off. Finally coat with the breadcrumbs and make sure to fully cover and coat.
- Put about an inch of oil in a frying pan and bring to 375. Fry the chicken about 3 minutes on each side to brown and cook through. Remove from oil onto a rack or plate lined with paper towels and season with salt.
- Cut the meatballs into quarters and add to the top of one of the chicken rounds. Next add the pasta, then the cheese, then the basil. Form into a taco shape and wrap with parchment paper to hold the shape.