1 files changed, 0 insertions, 42 deletions
diff --git a/src/chicken-parmesan.md b/src/chicken-parmesan.md
deleted file mode 100644
index 3643326..0000000
--- a/src/chicken-parmesan.md
+++ /dev/null
@@ -1,42 +0,0 @@
-# Chicken Parmesan
-
-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.html)
-
-## 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.html) either above or below. This is often served with [pasta](pasta.html).
-
-## 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.
-
-## Contribution
-
-- Luke Smith -- [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate)
-
-;tags: italian chicken