Parmesan Crusted Chicken For Chicken Parmesan & Toe Update

When this recipe for Parmesan Crusted Chicken showed up on my blog reading list, I knew from the first pic (below) that it had to be tried.  Since I had 2lb. 6oz. of chicken, I scaled up the recipe to get the one below.  Visit Jenn’s “Once Upon A Chef” blog for the original recipe and a bunch of how-to pics for the original recipe and lots of how-to pics.

Parmesan Crusted Chicken – Adapted form Once Upon A Chef

Ingredients:

FOR BREADING

3/4 cup all purpose flour

3 eggs

1 cup seasoned Italian bread crumbs

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/3 teaspoon salt

1/3 teaspoon freshly ground black pepper

1 1/2 tablespoon finely chopped fresh herbs, such as thyme, parsley, chives or rosemary

FOR CHICKEN

8 boneless skinless chicken breasts (2lb. 6oz.), pounded ¼"-thick (see note)

Salt and freshly ground black pepper

1/3 cup olive oil

Lemon wedges and parmesan for serving

Note: I divided the chicken into four 6oz. and four 3 ½ oz. pieces and pounded the smaller ones to 1/4“ and the larger ones to just under 1/2”

Instructions:

1. Cut chicken breasts in half crosswise and use a Jaccard to pound them to ½” thick.  (Larry cut them into 6oz and 3oz pieces).

2. Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.

3. Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. 

4. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. 

5. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.

6. Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2 to 3 minutes until the first side is golden brown. 

7. Flip and continue cooking until done, 2 to 3 minutes longer. 

8. Serve immediately with a squeeze of lemon and additional grated parmesan.

Note: If chicken breasts are large (8 or more ounces), it's best to cut them in half once they are pounded out. Alternatively, you can cut them in half horizontally before pounding.

We served the chicken with some leftover green beans and potatoes cooked with the beans.

The Verdict:

It was good but not as flavorful as I had hoped from the Parmesan and herbs but I believe some additional grated parmesan and a squeeze of lemon on top would have made it much better.  However, Bev put some marinara on hers and pronounced it to be outstanding and my leftover with marinara and provolone the next day was also delicious (as was the gnocchi alfredo with sauce) so this will be the new go-to recipe for Chicken Parmesan.

Toe Update:

After two weeks, it was tie to visit the doctor for a check up on my toe surgery.  First they removed the splint then it was off to x-ray where all looked good.  The left foot toes look very different in these before and after x-rays.

Next they removed the stiches and put on a cast which was an interesting process beginning with a stocking like material followed by several layers of cloth 

then a white fiberglass looking material which was activated by holding the rolls under running water for a few seconds and wrapping around my leg and foot like an ace bandage.

I had a choice of about 10 colors for the final wrap and since it is nearly "football time in Tennessee," I went with "Big Orange" for my color.

So far the process has gone very well and I'm pleased with the outcome but hate not being able to do much of anything and I still have four weeks to go with this cast and not being able to walk on it - I'm getting pretty good with a wheel chair.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

08/02/22 meal dates