Thursday, November 15, 2012

Reverse Recipe

I think I've gotten in over my head. I bought the ingredients to make Chicken Parmesan, but I don't really know how to make it. And come to think of it, I don't know if I bought the right ingredients. So... this is a time I need the Mom Squad readers to come to the rescue. If I tell you what I have, can you tell me how to make it? I don't have time to go to the store again.

My ingredients:
bread crumbs (all kinds, panko, ital, plain)
garlic & other Italian spices
stewed tomatoes and crushed tomatoes
Mozz & parm cheese

Do I bread the chicken and then pan fry it? What kind of oil? Then I cover it in sauce and cheese and bake it? Help!


  1. Hey Ab,

    My husband is the home chef so this comes from him. He says the sauce is up to you as everyone has their own tomato sauce preferences but he has mastered cooking the chicken to perfection.

    Wrap the chicken breasts in Saran wrap and pound thin, about 1/4 inch. If you don't have a meat mallet you can put a kitchen towel on top of the Saran wrap and use a regular hammer. Start pounding in the center and work out to the sides.

    After you have skinny chicken set up a plate of flour, a bowl of egg wash and a plate of Italian bread crumbs. Salt and pepper the flour and bread crumbs. Chicken goes into the flour first, then the egg, finally the bread crumbs. Use one hand for dry and one for eggs.

    Place the breaded chicken in a pan with very hot oil (he says vegetable is fine) for 3-4 minutes each side. If the oil is not hot enough you will have soggy breading.

    Let them rest on paper towel for a few minutes then top with sauce and mozzarella and broil for 2 or 3 minutes until cheese is melty and browning.

    Good luck!

  2. I LOVE the attention to detail in these instructions. Your husband knows me well even though we've never met. I ended up just using egg & breadcrumbs. My husband said the chicken was cooked perfectly but overall we both agreed it was bland. BUT normally my chicken is either dry or undercooked and then we have to pop it in the micro which leads to it being dry... SO I've got the hard part out of the way. I might try the flour next time. I just need to amp up the seasoning. Hope you are well! Miss you!