Jaw-Droppingly Good & Easier Than Frying an Egg!
The original version of this dish, Chicken Parmesan, is one of the most requested meals in any reputable Italian restaurant that offers it. But hardly anyone makes it at home. Why? Because it is notoriously difficult to do well and it takes far too much time.
First, you have to pound your chicken to flatten it. Then you have to bread it and fry it. If you were into healthy food, and if this were the original recipe, you would have stopped reading it right there and moved on to something else.
Then there’s the sauce to make – “gravy,” as true Italians call it. Marinara sauce may look plain and simple, but trust me, it can be an all-day task to cook it down from scratch. The jarred marinara called for in the recipe is a real time-saver.
But this version is SO incredibly easy! You don’t even have to pre-cook the chicken, at all. The fussiest prep the chicken requires is cubing, and I tell you exactly how-to in a Quick Tip, below. The breading is replaced by crushed croutons, so you get the same crusty mouthfeel without all of that labor. I think your family will make this dish one of their new favorites.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Cubing the chicken will be much easier if you do it before the chicken as completely thawed. If it has thawed, or if you just bought it fresh, stick it in your freezer for 5-10 minutes so it can firm up before trying to cube it.
Recipe and photo courtesy of Brandi Burgess at auntbeesrecipes.com
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