Better Than My Moms Chicken Parm Recipes

Steps:

• Mix two eggs, milk, salt, and pepper in a medium bowl. In another medium bowl, mix 3 parts Italian breadcrumbs to 1 part flour. This helps bind the breading to the chicken more easily and prevents it from falling off in the frying pan. In a small bowl, add 1/4 cup of your salad dressing.
• Trim excess fat from chicken and rinse under cool water. Bathe chicken thoroughly in egg mixture, then lightly coat in dressing. Place chicken in breadcrumbs and press down, covering completely.
• In a large saucepan, add 2/3 cup of vegetable oil and 1/3 cup of olive oil over medium heat. Toss a few drops of water onto oil to make sure it's hot. Add your chicken and cook about 12 minutes (longer for bigger cuts of chicken). Cook chicken in two batches to ensure each piece is evenly cooked.
• Preheat your oven to 400. In a medium bowl, empty your sauce and add 1/4 cup of water. Mix. Spoon a thin layer of sauce mixture into a large casserole dish. Sprinkle mozzarella cheese into dish. Add chicken into dish as it's finished. Cover each piece of chicken generously with sauce and cheese. Bake in oven for 15 minutes or until cheese is golden brown.
• Serve over pasta and add extra sauce, as needed.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
• Beat egg and half-and-half thoroughly in a shallow bowl. Mix seasoned break crumbs, panko crumbs, Parmesan cheese, and parsley in another bowl. Dip floured chicken tenderloins into beaten egg, let excess egg drip off, then press chicken into crumb mixture to coat. Let chicken stand for 10 minutes to set coating.
• Heat olive oil in a large skillet over medium heat; cook chicken tenderloins until the juices run clear, chicken is no longer pink inside, and coating is golden brown, about 5 minutes per side.
• Bring water and 1 tablespoon salt to a boil in a large pot; stir angel hair pasta into boiling water. Cook pasta, stirring occasionally, until cooked through, about 5 minutes. Drain.
• Pour 3/4 cup marinara sauce into prepared baking dish; top sauce with cooked angel hair pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins over sauce. Sprinkle Italian cheese blend over chicken.
• Bake in the preheated oven until cheese topping is melted and bubbling, about 10 minutes.

Steps:

• Ok. So. This is time-consuming but totally totally worth it.
• First you have to sweat the eggplant. Slice the eggplant into thin slices and layer the slices in a bowl after salting them generously but carefully. Try to make the salt evenly distributed. After they're salted, cover and set aside.
• While the eggplant is sweating, work on the sauce.
• Add some olive oil to the pot and heat. Then add in the chopped onion and garlic and a dash of salt. Cook until the onions soften a bit.
• Chop some of the basil leaves and add into the onion mixture. Stir, then add in the chopped fresh tomatoes, not the canned. Cook down until the tomatoes soften. Add salt to taste.
• Finally, add in the San Marzano tomatoes. Mix in sugar to taste. You want the sauce a bit on the sweet side, but not actually fully sweet. Just somewhere in between.
• Simmer for about 30 minutes.
• While the eggplant is still sweating/your sauce is cooking down, prep the cheese. Slice the mozzarella ball into half then into thin slices, should be about 12 or so total.
• Get out a bowl of all purpose flour for dredging.
• Check your eggplant. there should be a pool of water at the bottom of the bowl, and the slices should have softened. You can choose to either pat the eggplant dry or not, I haven't found it to make a big difference other than that it's easier to coat it in flour before frying.
• Get out your favorite large frying pan, fill that boy up with olive oil, and turn the heat up to medium high.
• Dredge each slice of eggplant in flour and fry until golden. If they get a little darker, it's ok. Set each fried slice aside. I like to put them on paper towels to get some of the extra oil out.
• Once they're done, it's time to actually build the dish.
• Layer the slices, sauce and cheeses in a baking pan. I usually do the eggplant, sauce, parmesan, then mozzarella. You should be able to do two layers. On the top layer, add in single basil leaves between the basil slices.
• Bake at 350 for about 30 to 40 minutes, or until the cheese is bubbly and browned.
• Let cool for about 10 minutes.
• Eat. :).