Just look at this money shot. Patty is usually my stunt woman when it comes to holding food mid air for action shots. She was too busy to assist with this one so how did I pull this off? One hand on the camera using auto focus, while the other contorted around holding a spatula. I know, I’ve got mad skills.
Patty made me chicken parmesan on our fourth date on a cold January night, almost three years ago. It was the first meal she ever cooked for me. EVER. Wild right? Now, I know what you’re thinking. Bold move making Shawn, the world famous food blogger, chicken parm on date number four. If only she knew. If only I KNEW. Kitchen Swagger wasn’t even a thought at that point. Dinner was delicious, she won me over.
With winter just around the corner, it’s time to pull out those warm hearty Italian dishes. Chicken parmesan is one of those recipes that’s difficult to make because everyone knows how good chicken parmesan should taste. Just like the national anthem. You’ve heard it 10,000,000 times and when someone butchers it? Ouch.
- 2 large chicken breasts, halved lengthwise (to make 4 slices)
- 1 1/2 cups breadcrumbs
- 1 cup, plus 4 tablespoons grated parmesan cheese
- 2 tablespoons minced fresh basil
- 2 large eggs
- 1 teaspoon water
- 1/2 cup all-purpose flour
- 1/3 cup olive oil
- 1 1/2 cups tomato sauce
- 8 ounce fresh mozzarella ball, sliced (or shredded)
- Preheat the oven to 350° F.
- Cut each piece of chicken in half lengthwise to form 4 thin slices. Using a rolling pin, flatten chicken to under half an inch by firmly hitting.
- Combine bread crumbs, 1/2 cup of parmesan cheese, and fresh herbs on a plate and set aside. In a shallow bowl, whisk water and eggs and set aside. Spread the flour on a plate and set aside.
for full recipes please see : kitchenswagger.com