This dish is usually made with tenderized chicken breasts, I like the boneless, skinless thighs better. I pounded these a little but not a lot. The prep was typical, though: dredge in flour, then egg, then bread crumbs, Cook in olive oil until golden, then flip. Bake, topped with sauce and cheese and serve. I like a bed of spaghetti that has been tossed in butter and good olive oil with plenty of garlic.
Posted on November 13, 2017, in Back to Basics Cooking, Fun with Food, JeffreyW, Recipes and tagged chicken, garlic, mozzarella, olive oil, parmesan, pasta, Spaghetti. Bookmark the permalink. Comments Off on Chicken Parm.