Yup, so I filleted and breaded chicken breasts in a mix of panko and regular, finely-ground bread crumbs. It was delicious right out of the pan, but then I turned it into Chicken Parmigiana - without mozzarella cheese. Bit of an oopsy, there.
Note: Never substitute shredded Monty Jack and Cheddar for mozzarella.
Wishing I had just heated the sauce mixture on the stove then served it over the lightly fried chicken (with the cheese - the Monty Jack and ground parm). Instead, I put it in our small crock to heat through, as though placing a pan of Chicken Parmigiana in the oven (one of which I don't currently have). If I hadn't 'crocked it', the chicken would have been enjoyable as it was right out of the pan with the light flakey panko crust, smothered in the veggie marinara sauce.
Well, now I know. Live and learn, eh?
It wasn't horrible, and it had a consistency similar to Eggplant Parm, but with meat instead. Yummy, but lacked the lovely, hefty string-i-ness of mozzarella. Served it with a nice side salad and enjoyed a nice dinner with the boys.
What's on the menu at your house tonight?
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