Made Chicken Parm for Dinner - Trip Report with Pics!!!

[orange]

This looks good. It's also cool that you can cook, I need to learn.

[Oliver Nipples]

Nice cappuccino machine.

[guids]

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My girlfriend is making this for me tomorrow. I'm pretty damn excited.

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Women that can cook are so damn sexy.

I had a first date with a chick who is an overachiever, so she finished HS a year early. She used that year to get a culinary degree while working under a chef in Italy.

Hopefully, I can turn this into at least one homecooked meal. I need some homemade Italian food bad right now.

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Another reason I wish I grew up in teh 50s, back than it was a given a chick could cook, now most of them dont even appreciate a food processor for their birthdays.

[ScottyP431]

If you are going to season the breadcrumbs yourself try using Panko breadcrumbs instead of the already seasoned "italian" ones pictured here.

[Mr_Donktastic]

Homemade chicken parm is sooo damn good...looks like you did a good job.

I used to make it pretty much every Sunday when the Sopranos were on [img]/images/graemlins/frown.gif[/img]

[IggyWH]

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If you are going to season the breadcrumbs yourself try using Panko breadcrumbs instead of the already seasoned "italian" ones pictured here.

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The Progresso that he used are actually pretty good, but still missing a few things. A little onion powder and a lot of garlic salt and it's pimp. Awesome fried chicken breading.

[SimonBarSinister]

That is 100% "meddagan" but still looks good though.

[RunDownHouse]

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I see. I am just noting this because I see that you've lost some breading at various intervals, and the industry standard of flour use typically prevents this.

Francesco Rinaldi is also my preferred jar sauce of choice, so well done there.

Looks good regardless. I really love chicken and veal parm.

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Hmm - I never heard of this but I'll definitely try it out next time I make it.

Veal parm is also fantastic. My father makes a great eggplant parm, which is delicious as well.

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Cappy,

Something to try instead is to dredge the chicken in cornstarch, and make sure to brush off any excess. Then do your egg wash and then bread in flour or bread crumbs or whatever.

You want the thinnest layer of starch (whether that be corn starch or flour or whatever) on your protein before the egg wash, because that's what makes your breading stick. If you can imagine coating a hot dog, you'd roll it in your starch and then just wipe your finger down the length of the dog, leaving a very thin layer sticking. Then egg wash and then bread.

I learned this from Alton, changed my routine to try it out, and now swear by it.

Another corn starch tip: when using it as a thickening agent, make sure the liquid you're adding it to is as cold as possible. Corn starch actually does its thickening thing when it gets heated; add it to something already hot, and it'll simply poof immediately and form giant clumps. If you need to thicken something that's already hot, make cornstarch paste, something like 4 parts starch to 3 or 4 parts water, and then add.

EDIT: spelling

[Clarkmeister]

[img]/images/graemlins/heart.gif[/img] chix parm.

[edfurlong]

Breading tip number 8000, breading it and chucking it in the fridge for an hour or two makes it easier to fry without losing any of the bready goodness.