Chicken Parmesan

Elisa said:

A question for the group:

When you make chicken parmesan, do you coat the chicken in this order:
flour, egg, bread crumbs, or do you dip in egg and then bread crumbs,
or some other way? I have seen in both ways on cooking shows.

Thanks,
Elisa

I do flour, egg and then breadcrumbs, but sometimes I butterfly the chicken
and add mozerella to the inside as well.

Elisa wrote on 23 Apr 2005 in rec.food.cooking

Quoted message said:

A question for the group:

When you make chicken parmesan, do you coat the chicken in this
order: flour, egg, bread crumbs, or do you dip in egg and then
bread crumbs, or some other way? I have seen in both ways on
cooking shows.

Thanks,
Elisa

First you beat the snot outa the breast to get it thin and of an even
thickness (so it will cook fast and evenly). Then you flour it. This
flour absorbs some of the meat juices...basically turning into a kinda
paste or glue, which holds the egg wash and crumbs. Then the eggwash
and then the seasoned crumbs. For best results allow the breaded breast
a 15 minute or so rest in the fridge to firm/set up before frying.

I like to mix a little prepared mustard or hot sauce into my eggwash
for additional flavour.

My theory (or best guess) is that the flour expands a little (from
contact with meat juices) and wedges into the surface of the meat. Then
it sucks in the eggwash to hold the breadcrumbs in place.

But I don't even play a rocket scientist on tv, never mind a mad food
scientist.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Andy wrote on 23 Apr 2005 in rec.food.cooking

Quoted message said:

Monsur Fromage du Pollet <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Elisa wrote on 23 Apr 2005 in rec.food.cooking

Quoted message said:

A question for the group:

When you make chicken parmesan, do you coat the chicken in this
order: flour, egg, bread crumbs, or do you dip in egg and then
bread crumbs, or some other way? I have seen in both ways on
cooking shows.

Thanks,
Elisa

First you beat the snot outa the breast to get it thin and of an
even thickness (so it will cook fast and evenly). Then you
flour it. This flour absorbs some of the meat juices...basically
turning into a kinda paste or glue, which holds the egg wash and
crumbs. Then the eggwash and then the seasoned crumbs. For best
results allow the breaded breast a 15 minute or so rest in the
fridge to firm/set up before frying.

I like to mix a little prepared mustard or hot sauce into my
eggwash for additional flavour.

My theory (or best guess) is that the flour expands a little
(from contact with meat juices) and wedges into the surface of
the meat. Then it sucks in the eggwash to hold the breadcrumbs
in place.

But I don't even play a rocket scientist on tv, never mind a mad
food scientist.

Lemme guess. You stayed at a Holiday Inn Express?

😉

Andy

No but I saw a Holiday Inn movie once. Bing was in it.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

"Elisa" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

A question for the group:

When you make chicken parmesan, do you coat the chicken in this order:
flour, egg, bread crumbs, or do you dip in egg and then bread crumbs, or
some other way? I have seen in both ways on cooking shows.

Thanks,
Elisa

I do flour first. It seems to help the coating stick better. Just a very
light dusting, nothing heavy.

kimberly

Quoted message said:

On Sat 23 Apr 2005 01:19:54p, Elisa wrote in rec.food.cooking:

Quoted message said:

A question for the group:

When you make chicken parmesan, do you coat the chicken in this order:
flour, egg, bread crumbs, or do you dip in egg and then bread crumbs, or
some other way? I have seen in both ways on cooking shows.

Thanks,
Elisa

The standard ritual of flour, ettg wash, bread crumbs. I do this for
chicken, veal, or pork, regardless the actual dish involved. I pound chicken
breasts into an even thin "scallop". They cook more evenly and are more
pleasant to eat.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Elisa" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

A question for the group:

When you make chicken parmesan, do you coat the chicken in this order:
flour, egg, bread crumbs, or do you dip in egg and then bread crumbs, or
some other way? I have seen in both ways on cooking shows.

Thanks,
Elisa

Thanks to everyone for their great suggestions and ideas! You guys are
great!

Elisa

Anyone got a simple recipe for this delicious sounding dish?

Thanks,
Mark

FERRANTE said:

Anyone got a simple recipe for this delicious sounding dish?

You could refer to a thread earlier this week or you can take a
chance...

I vaguely remember this recipe from the late 70's early 80's - saute
boneless chicken in lots of butter, add a big handful of freshly
grated parmesean at the end.... & stir. Toss the chicken with broad
noodles and serve hot.

OMG, was that ever good!

🙂