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diff --git a/content/chicken-parmesan.md b/content/chicken-parmesan.md deleted file mode 100644 index b2bc9cc..0000000 --- a/content/chicken-parmesan.md +++ /dev/null @@ -1,41 +0,0 @@ ---- -title: "Chicken Parmesan" -date: 2021-03-10 -tags: ['italian', 'chicken'] -author: luke-smith ---- - -The recipe that started this very site. - -## Ingredients - -- chicken breasts -- tomatoes (San Marzano is best) -- mozzarella cheese -- parmesan cheese -- bread crumbs -- eggs -- flour -- [pasta sauce](/pasta-sauce) - -## Directions - -1. Slice the chicken breasts through their width so that they are as flat as possible. -2. Pound breasts as flat as possible. -3. Add flour to a bowl or basin large enough to fit a breast, add pepper. -4. Crack eggs into another large bowl or basin and whisk them. -5. Add breadcrumbs to yet another large bowl or basin. Add generous amounts of grated parmesan. -6. One by one, take each breast and dip and cover it in the flour, then the egg, then the bread crumbs. -7. Cover a pan with olive oil and heat it just under when it begins to smoke. -8. Fry the bread crumb-coated chicken breasts in the oil. Add butter generously while frying to ensure frying oil does not evaporate. -9. Move fried breasts to an oiled or buttered pan, add mozzarella and parmesan on them. -10. Broil/cook the breasts only long enough for the cheese to melt. -11. Serve the breasts with [pasta sauce](/pasta-sauce) either above or below. This is often served with [pasta](/pasta). - -## Note - -There is some controversy over when to add the pasta sauce to this dish. -Some place it on the chicken before cooking it with the mozzarella. -The sauce, if left on the chicken too long will make the breadcrumbs go soggy. -That also will make leftovers mushy (while still tasty). -I recommend keeping the breasts separate and only adding the sauce when served. |