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

[CappyAA]

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I can overlook not using homeade sauce, although imo, having a bunch frozen at all times is the way to go, but to not use fresh mozz is just wrong.

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Yeah I know - I thought of this when I got home. I just grabbed a bunch of stuff at the grocery store really quickly as I was in a hurry to get home and make it. But IMO the Sargento mozz cheese is the best "non fresh" mozz there is, and it still tasted delicious.

As for the sauce, I didn't have any made, and I was too impatient to make that myself.

[samjjones]

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What happened to the flour/egg/breadcrumb wash technique?

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I don't use flour sam, but I do use the egg/breadcrumb combo.

I like to take the breadcrumbs and throw some spices in there as well as some grated parmesan cheese. Then after pounding the chicken, I soak it in scrambled egg before I coat it in breadcrumbs. Then I fry it on the pan for a minute or so on each side before putting it in the pan.

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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.

[XXXNoahXXX]

That looks absolutely delicious. My only qualm would be with the cheapo sauce, but otherwise A+.

My girlfriend is 100% italian (but also a vegetarian), but she still makes amazing eggplant parm, and when i request she makes chicken parm that is to die for.


edit: 5000th post. was gonna make it special too. woops. [img]/images/graemlins/frown.gif[/img]

[CappyAA]

[ QUOTE ]
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[ QUOTE ]
What happened to the flour/egg/breadcrumb wash technique?

[/ QUOTE ]

I don't use flour sam, but I do use the egg/breadcrumb combo.

I like to take the breadcrumbs and throw some spices in there as well as some grated parmesan cheese. Then after pounding the chicken, I soak it in scrambled egg before I coat it in breadcrumbs. Then I fry it on the pan for a minute or so on each side before putting it in the pan.

[/ QUOTE ]

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.

[g-bebe]

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A+

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[Jcrew]

B+

[Dids]

Strongly suggest against bagged, pre-shredded cheese. Beyond that looks good.

[samjjones]

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Strongly suggest against bagged, pre-shredded cheese. Beyond that looks good.

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Dids - look again. Its not pre-shredded.

[Dids]

OH.

Hmm...

I will allow it, but still, step your cheese game up and hit up the deli and not the freezer section.

[IggyWH]

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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.