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

[CappyAA]

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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.

[samjjones]

[ QUOTE ]
[ 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.

[CappyAA]

[ QUOTE ]
[ QUOTE ]
[ 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.

[/ QUOTE ]

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.

[lennytheduck]

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

[IggyWH]

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

[/ QUOTE ]

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.

[orange]

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

[Oliver Nipples]

Nice cappuccino machine.

[guids]

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

[/ QUOTE ]

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.

[/ QUOTE ]


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.

[IggyWH]

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

[/ QUOTE ]

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.