Sun, Apr-18-04, 18:58
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Registered Member
Posts: 563
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Plan: Atkins
Stats: 198/162/140
BF:
Progress: 62%
Location: Hermiston, OR
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chicken parmesan
The secret to any good chicken parmesan is pounded chicken. Take boneless, skinless, breasts of chicken and pound them flat.
You need a bowl and a plate to continue.
In the bowl, mix eggs with a bit of cream.
On the plate, mix Parmesan cheese(powdery type...not shredded) and garlic powder. (Use as much or as little garlic as you like...I personally like a lot.)
Dredge the chicken breasts in the eggwash and then LIGHTLY coat them in the crumb mix. Fry them in a 50/50 mix of vegetable oil and olive oil and until 3/4 cooked. Set them out on paper towels or paper bags for a few minutes to let some of the oil drain.
Preheat oven to 350.
Place the breasts in a baking pan and cover with a low carb tomato sauce (homemade or bought) and cook for 20 minutes. Sprinkle mozzerella cheese over the top and cook again until cheese is melted.
Serve with Salad...enjoy!
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