Another Chicken Parmesan

I decided it was maybe time to try an actual recipe for Chicken Parmesan. I love the dish, but usually just kind of throw ingredients together and come up with something Chicken Parmesan-like. While you probably won't ever find Chicken Parmesan on a menu at any restaurant in Italy (and if you do, you probably want to leave that restaurant, because Chicken Parmesan isn't a real Italian dish - Italians use veal or eggplant), you should make it at home. Seriously, you need to make this recipe. It's so delicious I could barely stop eating it.



Chicken Parmesan
Recipe from Foodnetwork.com
Serves 4 (I cut halved)
Cook Time - About 30 min

INGREDIENTS
2 quarts oil, for deep-frying
1 TBSP onion powder
1 TBSP garlic powder
1 TBSP cracked black pepper
4 pieces boneless, skinless chicken breasts, pounded thin
3 TBSP freshly chopped parsley leaves
2 cups bread crumbs
1/4 cup all-purpose flour
2 eggs, slightly beaten
1 quart favorite store-bought marinara sauce (I used homemade)
White sauce, recipe follows
8 slices mozzarella cheese

DIRECTIONS
Heat oil to 350 degrees F.

Mix all seasonings together then divide into 2 parts. Season chicken breast with half of the seasoning on both sides. Add half of remaining seasoning and 3 tablespoons of chopped fresh parsley to bread crumbs and mix. Dip chicken in flour, then in eggs, then in bread crumbs. Fry chicken until golden brown, about 3 to 5 minutes). Simmer the marinara sauce in saucepan over medium heat. Place 2 slices of mozzarella cheese on each breast. Pour the warmed marinara sauce over the cheese, drizzle with White Sauce and serve.

White sauce:
1 teaspoon chopped fresh garlic
1 cup heavy cream
1/4 cup butter
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper

Heat the garlic and heavy cream in a medium saucepan, until simmering. Turn off heat, add butter, and whisk vigorously until fully incorporated. Add 1 tablespoon fresh parsley and season with salt and pepper

*I served this with a side of spaghetti*