The worst part was that I noticed a pattern: these government cheque types (I know that's awful to say, but still) would usually come in and ask for none other than Chicken Parmesan. I suppose that if they were going to be dining out on the town, they figured that chicken parm was "going all out." I soon started to associate chicken parm with a terribly low class of person that would order me around all night and tip me with their leftover fuzzy dimes and nickels from the bottom of their crummy purse. I could never touch the stuff. The mere sight of it turned me off, and God forbid they asked for the penne side dish! That used to just put me over the top.
Until I met my love at this particular restaurant. We both worked there and would come in early to eat together before our shifts. I always had calamari. He always had.....the chicken parm. So sure enough, I tasted it and it's pretty good. Better than pretty good. And I thought, "Well if my love wants chicken parm, then he can bloody well have it!" But I still associate ordering chicken parm in a restaurant with hillbilly-ism, so here's how you can make your own instead.
- 2 Chicken breast cutlets (if the store doesn't have cutlets, butterfly them yourself).
- Bread crumbs
|Pounding the bejeesus out of the chicken|
- Olive oil
- Fresh buffalo mozzarella (don't cheap out on this part. Buy the good stuff).
First, pound out your chicken breasts into flat cutlets about 1/2 inch thick. Use a meat tenderizer if you have it, but I only have a hammer and that worked fine.
Next, whisk a mixture of one egg and a bit of milk. Dip each cutlet in before tossing them in the breadcrumbs so that the breadcrumbs stick. You can season your breadcrumbs with pepper and oregano and all that good stuff, but I bought mine pre-seasoned.
|Browning the cutlets in the pan|
There, now you can enjoy a nice restaurant classic without the restaurant. And really, isn't that the whole idea?