Stripped down Chicken Parmesan, the way it should be. I’m done with the heavy red sauce, sliced tomatoes, multi-cheese mess. Still not sure how Mozzarella got into a dish called Chicken Parmesan. Was there ever something called Chicken Mozzarella? Chicken Spaghetti Mozzarella with Red Sauce?
I start out by covering a skinless boneless chicken breast with plastic wrap. Then, hit it with something heavy. I have one of those giant tenderizing meat hammers. It looks cool and it’s fun to shake it at the kids in the neighborhood. When the breast is an even ¼ inch thick, spice with salt, pepper and flour. Then it goes into an egg wash, then coat with Panko breadcrumbs. Fry in a hot skillet with Canola oil till it’s golden brown on the outside and not pink on the inside.
The dressing for the pasta is minced garlic, capers, parsley, olive oil and lemon juice. Nice and simple. Tangy and tart with a little garlic heat. Then, on top of the pasta chicken tower goes the Parmesan. I use a vegetable peeler to get big fat curls.