Monday, July 23, 2012

{dylan's recipes: chicky chicky parm parm}

For an explanation on the name "chicky chicky parm parm" watch the video above.

Then click "Read more" to see the recipe!

Chicken Parmesan 

  • 1 lb thinly sliced chicken cutlets
  • 1 egg
  • tomato sauce
  • mozzarella cheese
  • parmesan cheese
  • 2 cups of bread crumbs
Not only is this recipe great on its own, but it can be reheated for lunch or even made into a chicken parm sandwich. We don't do anything differently than anyone else when it comes to the recipe, but we've simplified it a bit.

1. Set your oven to 350 F.

2. In a bowl, crack & whip an egg.  Dip each chicken cutlet into the egg, making sure every part is covered.

Lay each egg-covered cutlet onto a plate full of bread crumbs & turn the cutlet over to get the other side "bread-crumbed."  You may need to use a spoon & add bread crumbs bit by bit to make sure the whole chicken is fully covered.

*Hint: If you don't have bread crumbs, have no fear!  Liv & I put our gluten-free bread into a food processor & made our own!  Mix in some grated parmesan for extra flavor.

3. After all of the cutlets are covered with bread crumbs, fry them on a skillet for 3-4 min. on each side. You'll know they're ready when the bread crumbs are brown!

4. Pour a little bit of sauce at the bottom of your baking dish.  Lay your cutlets in the baking dish & then cover again with more sauce.

5. Add some mozzarella cheese!  {Or parmesan or provolone, depending on your preference.}

6. Put the baking dish in the oven for 30 min or until the sauce is bubbling.

7. Once it's done, sprinkle some parmigiano cheese on top & voilĂ !  It's super easy & absolutely DELISH!

Thanks Dyl!  I'll have a second recipe--the broccoli above--later this week...

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