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Chicken Parm

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.

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Posted on November 13, 2017, in Back to Basics Cooking, Fun with Food, JeffreyW, Recipes and tagged , , , , , , . Bookmark the permalink. Comments Off on Chicken Parm.

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