I honestly did not know my next blog when I woke yesterday morning. I was dilly dallying though my mental recipe hard drive but really couldn’t cut or copy anything. It’s bloody January… not ready for Valentines stuff not yet…. So here’s how it went down.
Okay so every morning I listen to a popular NYC radio station when I drive my daughter Madison to school and on this particular day they seem to have touched on a common topic of food that is brought up quite a lot on this show… the love of Chicken Parmesan. I’ve never made Chicken Parmesan… it never even dawned on me... not sure why but today for some reason the need to try was inevitable. Elvis Duran and his cohorts (The Z Morning Zoo) were going on about how Chicken Parmesan had gone completely out of control viral which didn’t surprise me really, as much as they talk about it. Ah so there it was… my next food blog and it will be knighted as “My Elvis Duran & the Z Morning Zoo Inspired Chicken Parm.” Thanks guys!!
Love ya Love ya guys especially you Elvis Duran. Keep talking about Chicken Parm and keep making my day. And thanks again for the idea!!
So here is my take on Chicken Parmesan. I didn’t put too much of my freak on it amazingly enough, only when I got to the pasta parts & it isn’t so bad. Let me know what you think &still need more blog followers please please!!
MY ELVIS DURAN &THE Z MORNING ZOO INSPIRED CHICKEN PARM
THE CHICKEN Feeds 4-6 people depending how much you like it.
3 Large Chicken Breast (Slice in half making six pieces)
2 Eggs (Lightly beaten)
2 Cups Panko Bread Crumbs
1 Cup Grated Parmesan Cheese ( ½ will go into Panko ½ will be used as topping)
8 Ounces Fresh Mozzarella (Cut into small pieces for topping)
1 Bunch Fresh Basil (For chicken, sauce & garnish)
¼ Ounce Fresh Oregano (Optional for Garnish)
2 Tablespoons Good Seasons Italian Dressing Mix (Sprinkle over chicken & let sit)
4 Tablespoons Butter (For Frying Cutlets)
4 Tablespoons Extra Virgin Olive Oil (For Frying Cutlets)
Wash, cut fat and cartilage off each chicken breast & slice in half. You will have 6 pieces. Pound each chicken piece with tenderizer mallet about ½ inch thick. To prevent tearing holes when pounding the chicken lay a thick plastic freezer zip lock bag between it and your mallet. Sprinkle pieces front & back with Italian dressing mix and set aside.
I used 2 small tins 1 for the panko/parmesan cheese and one for the beaten eggs. Add ½ cup of grated parmesan to panko &mix it in. Dip chicken breasts into egg then coat with panko/parm, press to make it stick. In large skillet melt butter and add olive oil on medium heat, add panko cover chicken breast and cook to a nice brown color about 2 to three minutes on both sides. You don’t want to cook them through as they will finish baking in the oven when toppings are added.
1 Can Stewed Tomatoes 14.5 Ounces
1 Can Tomato Sauce 15 Ounces
4 Large Fresh Basil Leaves
3 Gloves Garlic
1 Tablespoon Good Seasons Italian Dressing Mix
1 Tablespoon Balsamic Vinegar
1 Tablespoon Honey
In food processor add all ingredients and blend.
Preheat oven 375 degrees On cookies sheet topped with parchment paper add partially cooked panko/parm covered chicken breasts, add sauce to just the center of each cutlet. Don’t let it go over the edges. Add sliced pieces of fresh mozzarella, slivers of fresh basil and top off with parmesan cheese. Bake 20 minutes till cheese it brown and bubbling.
It’s really your choice. I used two types because I’m the freak. Linguini with Spinach & Whole Grain Linguini. I’m after the colors & maybe it’s a little healthier.
8 Ounces Linguini with Spinach (Boil separately)
8 Ounces Whole Grain Linguini (Boil Separately)
Follow cooking instruction on the box.
I did two. One using a white platter, mutli-color pasta and fresh basil. The other with a black platter, multi-color pasta and fresh oregano. Both pop the colors nicely.