"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Classic Chicken Parmesan Recipe

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This recipe for Classic Chicken Parmesan, by , is from The Wheeler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sean McLaughlin
Added: Sunday, August 10, 2008


4 Butterflied, boneless, skinless chicken breasts
4 Cups of unseasoned japanese breadcrumbs
1 tsp of dried parsley
1 cup of shredded parmesan
Fresh parsley
2 Cups of grated parmesan cheese
1 Cup of flour
1 tsp of salt
1 tsp of garlic
1 tsp of black pepper
2 eggs
1/1/2 cups of milk
Enough oil to submerge a whole chicken breast into
1 box of your favorite pasta
1 jar of marinara sauce

Cook pasta according to directions on the box.
Heat sauce in pot.
Mix flour and spices in bowl, not parsley.
Place bread crumbs in separate bowl with parsley and parmesan cheese, mix.
Beat eggs into milk.
Place chicken into eggwash, shake off excess liquid, then into flour.
Put chicken back into eggwash, shake off excess liquid, then place into breadcrumb mixture and press bread crumbs onto to chicken so they stay.
Then fry in 350 oil until golden brown. check with thermometer for doneness. Center should be at least 165.
Place pasta on plate first, then sauce, with chicken on top. Garnish with shredded parmesan cheese and fresh parsley.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is another recipe I learned from the Chateau in its latest managerial attempt. It was one of my favorite things to eat there. I prefer to use a deep fat fryer for the chicken, but you don't have any use a skillet.




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