Chicken Parmesan 1

Easy to Make, Delicious to Eat

Prep Time 10

Cook Time 30

Cuisine Italian

Servings 6

1 Cup Bella Italian Style Breadcrumbs
1 Cup Japanese Style Panko Breadcrumbs
Dash of Cayenne Pepper
1 Tsp Fresh Ground Black Pepper
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Oregano
1 Tsp Italian Seasoning
1/3 Cup Grated Parmesan Cheese
Dash of Paprika
Mix all together in a long piece of Tupperware. Except for the Parmesan Cheese, save that for later

2 Large eggs splash of milk beaten in separate container
For a Crunchier Chicken Crust add 1Tsp Baking Powder and ½ Tsp Corn Starch to egg wash)

Use 5-6 Boneless and skinless chicken thighs or breasts.
On a cutting board, cover chicken with saran wrap, and beat the chicken until desired thinness.
Preheat oven to 300 degrees.
Lightly season the chicken with salt, pepper, and Italian seasoning.
Dredge the chicken in flour mixture, then in egg wash, and then in breadcrumb mixture, place aside.
On the stove, heat a deep skillet to med-high, fill with about a half inch of vegetable or olive oil.
Quickly fry each side of the chicken, 1-2 at a time, and place on a cooling rack.
(I put a large baking sheet covered in foil with the cooling rack on top to decrease cleanup)
Once all pieces are fried, place in the oven for 10-15 minutes or once it reaches 165 degrees.
Boil your favorite spaghetti, in a separate pan, heat your favorite red sauce in a separate pan. Once pasta is boiled and drained toss the portion of noodles you need into the sauce, stirring lightly. (Or, you can just cover sauce, and heat in the microwave. But it's not as flavorful.
Remove chicken from oven once it hits 165... doesn't take long. Place spaghetti on plate, lightly top pasta with Parmesan Cheese, top with Chicken Parm, add more pasta, fresh basil, and parm on top if you'd like, and Enjoy!!!