Do you love an easy Chicken Parm?
2 Boneless, skinless Chicken breasts, cut in half and beaten into cutlets
Flour Mixture
1 Cup AP Flour
1 TBS Garlic powder
1 TBS Cajun Seasoning
Dash Kosher Salt
2 Beaten Eggs
Bread Crumb Mixture
1 Cup Panko Bread Crumbs
1 Cup Grated Parmesan Cheese
Sprinkle of Red Pepper Flakes
Dash Salt
Oil For Frying
Pasta Sauce (Homemade Recipe Coming Soon), Store bought is fine
12 oz Cooked Spaghetti
16 oz Freshly shredded Mozzarella Cheese
Fresh Parmigiano Reggiano for grating over top
Cut each chicken breast in half.
Place breast halfs into a plastic ziplock bag and beat them into uniform cutlets, set aside.
Heat oil in a skillet to 325-350 degrees.
Prep seasoned flour by mixing flour with cajun seasoning, garlic powder, and salt on paper plate.
Beat two eggs on paper plate.
Mix Panko bread crumbs with grated parmesan cheese, red pepper flakes and salt on a 3rd plate.
Coat Chicken cutlets in Flour, then eggs, then panko mixture and place into oil.
Flip after 5 minutes, then fry second side for additional 5 minutes of until internal temp of 160 degrees is reached.
Remove from oil.
Place on wire rack.
Place heated pasta sauce and grated mozzarella cheese over chicken cutlet.
Place in preheated 400 degree oven until Cheese is brown and bubbly (Once internal chicken temp reaches 165 degrees, you can place oven on broil and watch carefully so you don’t over brown.
Remove from oven.
Serve over pasta tossed in remainder of pasta sauce.
Enjoy.!
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16 июн 2024
