I don’t cook often, but I have really been making an effort recently. I want to get the kids on a schedule for back to school and this includes a more reasonable dinner routine. Although I am not sure if they are fond of my cooking… yet.

One of my famous recipes is my crispy chicken parm. It is not like your traditional chicken parm you typically bake in a dish with tons of sauce. Mainly because I am not the biggest fan of tomato  sauce.

The recipe started out with my sisters recipe for Italian breaded chicken cutlets. One time I was over her house when she was making dinner, and they became my favorite thing ever. Any time she made them I was over there looking for a free meal. But then again, when I was in my mid-late teens, I just wanted to get out of my house.

When I moved out and started my own family, I decided to try and make Dawn’s cutlets. Well, during the process I thought to myself… these would be A-MAZ-ING with cheese.

They over time transformed into these mini chicken parm’s over pasta.

Today, I will share one of my rare culinary inventions with you.

You will need these ingredients:

• 2 (or 3) eggs – Depending on the amount of chicken you are making
• 1-2 pounds of boneless chicken breast
• 2 cups (or 3) Italian Bread Crumbs
• 1 Jar of pasta sauce (or homemade you are that domestic… which we all know I am not!)
• 1 Bag of shredded Mozzarella cheese
• 1 Box of pasta of your choice
• 2 Cups Oil (for cooking – can be vegetable, canola, etc.)

Step One – Cut your chicken breast into smaller pieces. You want the pieces of chicken to be maybe 4-5 inches in length.
Get your eggs into a bowl and beat them up pretty good and place your bread crumbs in a different container.
Then we start the breading process.
Dip your chicken into the egg (make sure you are fully coating both sides) – then follow the process in the bread crumbs.

On to step two – the FRYING!

This step, and recipe as a whole probably isn’t a great idea if you are dieting. The main ingredient is fried.
I am sure you could try and bake the chicken, but it would probably add a substantial amount of time to a pretty lengthy process already!

Make sure when you start breading your chicken, you have the oil heating on the stove.
You are going to want to take each breaded piece of chicken and put it right into the oil!  If you start frying before the oil is hot enough, it is going to take longer, and the chicken may not come out as good.

Allow each piece of chicken to fry till golden brown on each side.
Typically this is about 5-7 minutes on each side.

Once each piece is done, place on a plate covered in paper towels. This will allow the lingering oil to drain, and get rid of some of the extra icky-ness.

Start boiling your pasta – NOW!
Also, pre-heat your oven to 350!

You are going to want to spread all the chicken out on a baking sheet, and start the dressing process before popping them into the oven to allow them to slightly bake.

Take a spoon full of pasta sauce and run it on the top of each piece of chicken. Some pieces may take two spoon fulls.
Then take your cheese and sprinkle a bit on each piece.
If you love cheese like I do – sprinkle a lot… if not you can certainly use it modestly.

Then you place them into oven on 350 for 10 minutes.
Just long enough to let the cheese melt.

Once it is finished in the oven, serve over pasta!

Enjoy!

Related posts:

Tags: chicken parm, crispy chicken parm, recipe

This entry was posted on Friday, August 17th, 2012 at 10:00 am and is filed under DIY, Main. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.