Chicken Parm

May 3, 2009 at 2:38 pm · Filed under dinner, italian, photo

Chicken tenders mixed with pasta, sounds like a meal created just for me. I’ve made chicken tenders plenty of times, and of course I’ve made pasta, but I’d never thought to make Chicken Parm until the other night. It’s definitely a keeper.

Chicken Parm

3 boneless skinless chicken breasts
flour
milk
2 eggs
bread crumbs or ground pretzels (i used both)
olive oil
2 tablespoons butter
spaghetti or other noodle
pasta sauce
mozerella

Using a mallet or rolling pin, pound the chicken breasts thin, and then cut each one in half long ways, so that you have six large chicken tenders.

Put flour, milk, egg (beaten), and breadcrumbs in separate bowls. Dip the chicken in the flour, then in the milk, then back in the flour, then in the egg, and then in the bread crumbs. You could leave out the milk and second flour dredge if you wanted to, but this way has a thicker batter.

Heat butter and olive oil in a large skillet on medium-medium high heat. You want about 1/2 – 1 inch of oil. When you think the oil is hot, drop a small bit of the batter into the oil, it should start bubbling immediately.

Once you’ve determined that the oil is hot enough, drop 3 of the chicken tenders in. Heat until golden brown and flip. Heat the second side until golden brown. Place the chicken in a baking dish. Repeat with remaining chicken.

Use a meat thermometer to see if the chicken is done… it should be about 165-170 right after it comes out of the oil. If it isn’t, then put in the oven on 350 while you cook the pasta. If the chicken is done, then put in the oven set to 175, just to keep them warm.

Make the pasta, and serve onto plates. Top with a chicken tender and generous amounts of sauce and cheese.

Permalink