Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, mike's crispy chicken parmesan & fettucini. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mike's Crispy Chicken Parmesan & Fettucini is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Mike's Crispy Chicken Parmesan & Fettucini is something that I’ve loved my whole life. They’re nice and they look wonderful.
This Parmesan Crust Chicken is fast, easy and delicious. That's awesome you tackled chicken parm with this recipe! "My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust." Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Light and Crispy on the outside and tender on the inside this parmesan crusted chicken is a must try!
To begin with this particular recipe, we must first prepare a few ingredients. You can have mike's crispy chicken parmesan & fettucini using 38 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Mike's Crispy Chicken Parmesan & Fettucini:
- Get Chicken Breasts
- Take Chicken Breasts [butterflied open]
- Prepare Season To Taste Each Breast [on both sides] With: Italian Seasoning-Basil-Oregeno-Black Pepper-Garlic & Onion Powder
- Make ready Ziplock Bag [used to cover your chicken before pounding it with your mallet]
- Get Mallet
- Take Flour Dredge
- Prepare All Purpose Flour
- Get Each: Seasoned Salt-Italian Seasoning-Basil-Oregeno-Black Pepper-Granulated Garlic & Onion
- Make ready Bread Dredge
- Make ready Plain Panko Bread Crumbs
- Prepare Egg Mixture
- Prepare Eggs [whisked]
- Make ready Marinara Sauce
- Get 12 oz Hunts Garlic & Herb Spaghetti Sauce & 2 Cans Hunts Traditional Spaghetti Sauce OR (3) 12 oz Cans Crushed Tomatoes With Basil
- Make ready Shredded Parmesan Cheese
- Get Cabernet Sauvignon Wine
- Prepare Each: Fresh Mushrooms-White Onions-Celery With Leaves-Tomato [chopped]
- Take Fresh Garlic [minced] Fresh Basil & Parsley [chopped]
- Take Green Chives
- Prepare Each: Italian Seasoning-Onion Powder
- Take 8 oz Black Olives [halved]
- Make ready Granulated Sugar [optional]
- Get Bay Leaf
- Take Baking Soda [more may be needed to reduce tomato acidity]
- Take Noodles
- Prepare Fettuccine Noodles [you may not need all]
- Get Olive Oil
- Take Granulated Salt
- Prepare Additions
- Prepare Thick Mozzarella [room temp]
- Prepare Shredded Parmesan [room temp]
- Take Fresh Whole Basil Leaves [garnish]
- Take Bottle Frying Oil
- Get Frying Pan
- Make ready Cooking Pots
- Prepare Strainer [for noodles]
- Get Garlic French Bread
- Prepare Non Stick Cookie Sheet [for garlic bread]
This is weeknight dinner Heaven right here. Crispy, crunchy juicy chicken cooked in a rich tomato sauce topped with ALL the mozzarella and fresh basil. main dish. MIX mayonnaise, mustard and Parmesan cheese in pie plate. Dip chicken into mayonnaise mixture, then into crumbs, pressing gently to coat well.
Steps to make Mike's Crispy Chicken Parmesan & Fettucini:
- Chicken Parmesan: Serving four. (4)
- Prepare Marinara Sauce.
- Chop all vegetables in, "Marinara," category. Add all herbs called for, sugars and a 1/2 cup Parmesan Cheese and simmer in a thick based pot for one hour. Stir regularly as all of the heavy ingredients will settle to the pots base and burn.
- Note: If you find that your Marinara tastes too acidic, add 1/4 tsp. Baking Soda to your boiling sauce. It will foam up momentarily and change the color but it will go back to normal within seconds. After 3 minutes, taste test sauce again and add another 1/4 tsp. if acidity is still present.
- Wash, trim fat, butterfly, season and pound chicken breasts with mallet until all breasts are equal in size and thickness.
- Fill large pan with 2" high heat frying oil and heat.
- Place breasts in egg mixture, then flour dredge, egg mixture again and then Panko crumbs.
- Fry breasts in hot pan for 3 1/2 to 4 minutes on each side and drain on paper towels. If breasts are browning too fast, reduce heat.
- Preheat oven to 350°.
- Begin to boil your pasta water in a larger pot. Add olive oil and salt to water.
- At full boil, add Fettuccine and boil as per manufacturers specifications. Usually 10 to 12 minutes. Stir occasionally.
- After chicken is fully cooked, place breasts on a non-stick cookie sheet or equivalent. First, place 2 slices of Mozterella on each breast. Ladle one scoop Marinara, [mostly chunks = minus marinara fluids if at all possible. you'll want as much crisp on your breasts as you can] on top of Mozterella. Evenly and generously sprinkle shredded Parmesan on top of Marinara Sauce.
- Place breasts in oven for 15 minutes at 350° or until cheeses are melted and bubbling. Add your Garlic French Bread at this same time if serving one.
- Drain pasta and plate evenly four ways.
- Equally pour your Marinara Sauce over your noodles. Then gently place your chicken breasts on top. Serve immediately.
- Garnish plate with fresh Basil and any remaining shredded Parmesan Cheese.
- Slice Garlic French Bread and serve with entrée.
- Author's Note: There is a time saving, extremely easy and incredibly delicious, "Easy Tiramisu," recipe by Author: Yowanling listed on this site with several helpful reviews and Q&A's.
Crispy, pan-fried chicken cutlets are basically a grown-up version of chicken nuggets. And what's not to love about thinly pounded chicken breasts breaded in a savory panko and Parmesan mixture, then pan-fried until golden-brown? Chicken is coated with cheese-spiked Italian style panko crispy bread crumbs, then it's cooked until crispy and golden brown. MORE+ LESS Crispy Panko-Parmesan Chicken Breasts. Skip the packaged version and make your own breaded chicken with this easy recipe!
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