Mama and I were working on the shopping list for this week and she jotted tonight’s dinner down as “chicken Parmesan . I had to make her cross it out; don’t want anyone getting the wrong idea about what it is we’re having for dinner.
(I can’t explain how much my sister/papabear love chicken parm. Every time someone suggests it they both ask what it actually entails to clarify, too, which– it just doesn’t compute to me. But they’re both huge fans.)
Nope. Parm chicken =/= chicken parm.
I guess the concept’s pretty much the same, though. They’re like..dish cousins. Like Who, What, When, Where, Why, and their cousin How.
(That was totally a thing when I was in first grade. Thanks for the memories and the excellent fun playing with words, Mrs Shyer.)
The recipe itself is actually pretty straightforward; I’m sharing more for the breading tips, which are numerous per usual.
Y’all should know how I feel about breading by now. If you missed it, I’ll catch you up: breading is one of my favorite things.
Just a quick rundown of everything you see here, and then we’ll get started: chicken (probably a given), flour, panko (or the breadcrumbs of your choice), Parmesan cheese and/or whatever it is you’d like to mix in with the breading.
Also eggs. Eggs are pretty important.
1. Prep your Breading
This is easy. Dump out about 2 cups of breadcrumbs into a bowl and wait for me to blow your mind with the next instruction:
mix it with your flavoring.
I’m using Parmesan cheese and some various green spices (oregano and parsley, plus a little salt and pepper). Shake the bowl around a little bit; it’s a proven fact that shaking a bowl is the most effective AND the most fun way to mix dry ingredients. Whisking be damned.
2. Make an Assembly Line
And be fussy about how you do it; I can’t sell that point enough. I used to look at this whole setup and think “yeah, that makes sense, but who wants to put that much effort into their breading?”
The answer is you. You do.
And you do want to use pie plates; the high sides keep things from sloshing over, and the wide surface area lets you make sure everything gets covered.
Just to head y’all off with another tip: you do want to use tongs for every step after flour. Otherwise your hands will be a disgusting mess and you will hate everything and/or get lots of egg in your breading and vice versa.
First, drop your chicken in the flour and flip to coat.
This gives the chicken a protective crust to keep the moisture in, and also gives the egg and breading something to stick to that isn’t slippery bird goo.
Next, into the egg.
..so that the breading will have something to stick to that isn’t dry floury bird.
And finally, into the breading.
..because it’s delicious. Did you need an explanation?
And from there you just cook as planned. These puppies got baked and finished with a broil for crust color, but do what you like. It probably wouldn’t hold up to a deep fry so well, but a pan fry would hold it nicely. And like my frying steps, it’s easily adapted to other meat products and/or foodstuffs. Eggplant is the one that comes to mind, but I’m sure you could use it on a whole host of things.
This special weekday edition of how-to brought to you by the fact that dinner was otherwise too basic to post a recipe! I’ll make up for it over the weekend, I promise.