Chicken Parmesan

**The Ironic Chef** · 01-17-2010, 12:53 PM

Yesterday I was asked to make my Chicken Parmesan. The meal included homemade bread, homemade pasta and I also made a no yeast pizza crust just to show everyone what it looks like. I'm only allowed to use 6 pictures here so I will try to pick the best ones, lol. The pizza crust will have to follow this set.

I used 1 whole chicken breast to make the Parm. I boned them, sliced thin cutlets and then pounded them very thin.

I then dredged the culylets in seasoned flour, an egg wash and then into fresh, seasoned bread crumbs with Italian herbs and parmesan cheese.

Bread

Pasta

Sauce with chicken stock, Tomatoes and wine/

The Chicken Parmesan is done

I really wish I could add more picture, like the pasta being prepared, the bread. I took almost 40 pictures. They can be found on my blog though under photos.

**The Ironic Chef** · 01-17-2010, 01:02 PM

I had to place the pizza crust picture using no yeast in My Albums here at Spice Place.

**Mama Mangia** · 01-17-2010, 01:42 PM

looks terrific! I'm on my way for dinner!

**Dilbert** · 01-17-2010, 02:50 PM

oooooooh, really good looking stuff! congrats on the efforts and the success!

>>not from a bread machine - heehee, no kiddin... - veddy nice looking loaf!
you've gotta post that formulation ! I have “issues” with getting round loaves to rise / spring so well free form on a stone.

>>south jersey
just checked my passport, my Sate of Southern New Jersey citizenship does not expire for another 8 years. so,, all that chicken parm and you did not a smidgen of eggplant parm sneak in?
that's one of my favorite "variations on a theme" - about 1/3 eggplant and 2/3 chicken cutlets.

funny story - did that - for a neighborhood get together. talk turned to chicken parm recipes and this one fellow specifically questioned "it is chicken, right? I hate eggplant . . “ as he sat there wolfing done what I could clearly see was a 1/2 thick slice of eggplant. not many chicken cutlets come with seeds . . . I opted to not ruin his meal and kept quiet [g]

eggplant is such a sponge for flavors, it’s hardly distinguishable but adds another dimension to the dish.

**ricksrealpitbbq** · 01-17-2010, 03:01 PM

That is simple awesome

**The Ironic Chef** · 01-17-2010, 03:10 PM

Rick, I did something as sort of a joke in the first picture to see if it caught your attention, lol. Put on your glasses and look again.

**The Ironic Chef** · 01-17-2010, 03:15 PM

Dilbert, I'm an Eggplant Parmesan fanatic. I love it any way I can get it. Even as a hot sandwhich on a good roll.
My favorite though is adding the eggplant cutlets into a baked Ziti. A layer of noodles, layer of eggplant and another layer of noodles. Bake that up with all the cheese.