Better Than My Moms Chicken Parm Recipes

BETTER-THAN-MY-MOM'S CHICKEN PARM

Steps:

• Mix two eggs, milk, salt, and pepper in a medium bowl. In another medium bowl, mix 3 parts Italian breadcrumbs to 1 part flour. This helps bind the breading to the chicken more easily and prevents it from falling off in the frying pan. In a small bowl, add 1/4 cup of your salad dressing.
• Trim excess fat from chicken and rinse under cool water. Bathe chicken thoroughly in egg mixture, then lightly coat in dressing. Place chicken in breadcrumbs and press down, covering completely.
• In a large saucepan, add 2/3 cup of vegetable oil and 1/3 cup of olive oil over medium heat. Toss a few drops of water onto oil to make sure it's hot. Add your chicken and cook about 12 minutes (longer for bigger cuts of chicken). Cook chicken in two batches to ensure each piece is evenly cooked.
• Preheat your oven to 400. In a medium bowl, empty your sauce and add 1/4 cup of water. Mix. Spoon a thin layer of sauce mixture into a large casserole dish. Sprinkle mozzarella cheese into dish. Add chicken into dish as it's finished. Cover each piece of chicken generously with sauce and cheese. Bake in oven for 15 minutes or until cheese is golden brown.
• Serve over pasta and add extra sauce, as needed.

MY MOM'S PARMESAN CHICKEN

Steps:

• Measure salt and pepper, garlic powder, paprika, thyme, Parmesan cheese, parsley, and bread crumbs into a bag. Shake chicken pieces in bag until well coated.
• Oil roasting pan lightly, and arrange chicken in pan. Sprinkle with melted butter or margarine.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven, and pour wine over all. Cover, and bake an additional 15 minutes.

MY MOM'S PARMESAN CHICKEN

Steps:

• Measure salt and pepper, garlic powder, paprika, thyme, Parmesan cheese, parsley, and bread crumbs into a bag. Shake chicken pieces in bag until well coated.
• Oil roasting pan lightly, and arrange chicken in pan. Sprinkle with melted butter or margarine.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven, and pour wine over all. Cover, and bake an additional 15 minutes.

MY CHICKEN PARMESAN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
• Beat egg and half-and-half thoroughly in a shallow bowl. Mix seasoned break crumbs, panko crumbs, Parmesan cheese, and parsley in another bowl. Dip floured chicken tenderloins into beaten egg, let excess egg drip off, then press chicken into crumb mixture to coat. Let chicken stand for 10 minutes to set coating.
• Heat olive oil in a large skillet over medium heat; cook chicken tenderloins until the juices run clear, chicken is no longer pink inside, and coating is golden brown, about 5 minutes per side.
• Bring water and 1 tablespoon salt to a boil in a large pot; stir angel hair pasta into boiling water. Cook pasta, stirring occasionally, until cooked through, about 5 minutes. Drain.
• Pour 3/4 cup marinara sauce into prepared baking dish; top sauce with cooked angel hair pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins over sauce. Sprinkle Italian cheese blend over chicken.
• Bake in the preheated oven until cheese topping is melted and bubbling, about 10 minutes.