Chicken Parmesan – Mother’s Day 2013

Mother’s Day yesterday was alright. I got two gift cards, one for Michael’s and one for Best Buy.

I also was given a LEGO set, Iron Man 3 –> attack at sea or something. I could do better with the set name, but I just don’t care right now. I built it last night. I like the missle firing setup in the boat. It’s not the best set though, and just something that makes me think I must have fallen asleep at the movie. I really can’t come up with a scene to go with the set.

Uh oh.

Anyhow, pickings for food are on the slim side, haven’t gone food shopping a lot of late, so whatever is in the freezer has been what we have been making. So it’s Mother’s Day, I ended up doing the most of the cooking. Figures.

My husband used to cook the dish we had, no problem way back. I still have the same recipe book he used back then. It didn’t help. He did do some of it, but it was rather sub-par and so I had to be involved.

Chicken Parmesan

I prefer the advanced method for coating the chicken breasts. (Many recipes use a lesser method)

Dip the chicken into flour, thoroughly coating it.

Dip the chicken into egg/milk mixture, thoroughly coating it.

Put the chicken breast into bread crumbs, thoroughly coating it, carefully placing it in a hot pan with olive oil to brown on each side, then carefully put on a platter, add the sauce to the pan, heat that up and then put the chicken breast into the sauce until “done” then cover with shredded mozzarella and top with grated Pecorino Romano.

As for sauce, just a good marinara. I make it from scratch, canned tomatoes, olive oil, onions, garlic, basil, oregano, parsley, sea salt. Sometimes I’ll add a bottle of pureed tomato. Depending on what kind of tomatoes, whole, diced, crushed, it needs to cook longer or shorter amounts of time. I cook it until the colour is a deep red (loses that fresh blood red colour.)

I’ll post a recipe of this, more formal, when I get that made up.

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