I have a very recipe that I have been perfecting over the years and I think I have it down to the perfect science. The dish is simple enough, a chicken parmesan, however as they say, the devil is in the details. First, you have to use good quality chicken breast. You butterfly the chicken and remove any of the veins or fat that is around the ends. Then, you need to place the chicken between two pieces of parchment paper and pound it out with a mallet or rolling pin. You want to make it quite thin and even. Once it is nice and thin, you prepare your breading. First, the flour, which you add salt and pepper to. Cover it in that and then throw it back and forth between your hands to knock off the excess. Next it goes into eggs, whisked like a scramble. Next into the breadcrumbs. I have found the best ones to use are the Italian style, however you need to spruce it up a bit. I add salt, pepper, paprika, and the key ingredient, freshly grated parmesan. A healthy amount of this too. This will help the crispness. Take the chicken out of the eggs and press firmly into the breadcrumbs on both sides. Place the chicken again between parchment paper and roll it out lightly with a rolling pin to make the breading adhere to the chicken. Fry it up in a shallow frying pan and olive oil. Once it is crispy transfer to a rack to keep air under the bottom. Place the rack on a baking sheet, top with mozzarella and place in an oven at 350 to melt the cheese. Once the cheese is melted remove from the oven, place it on a plate and cover with sauce and serve with spaghetti.

I will collect my winnings once everyone is done licking their plates.


________________

316 words
________________