Most folks make chicken parm with the breast of a chicken, I always use thighs. I skinned and deboned eight nice sized thighs, then one by one I placed the thighs in a gallon ziploc bag and flattened them out with the smooth side of a meat mallet
After a good beating I dipped the flattened thighs in scrambled egg wash and bread crumbs
I heated up a large pan with straight olive oil and gave the battered thighs a light fry, about 3-4 minutes a side
On each thigh I spooned on a couple of large tablespoons of rich tomato sauce, then a couple of thick slices of mozzarella cheese
Put the pan in a oven pre-heated to 350º for 20 minutes, remove the pan, plate up with favorite sides, monja time
It's a meal that takes a little time and effort to assemble, but when finished is always a crowd pleaser. I vac-seal the leftovers for when we go camping, zap them in the microwave and slap them on a bun just like a burger, quick and easy, yummy fo the yummy! Thanks for looking. RAY
After a good beating I dipped the flattened thighs in scrambled egg wash and bread crumbs
I heated up a large pan with straight olive oil and gave the battered thighs a light fry, about 3-4 minutes a side
On each thigh I spooned on a couple of large tablespoons of rich tomato sauce, then a couple of thick slices of mozzarella cheese
Put the pan in a oven pre-heated to 350º for 20 minutes, remove the pan, plate up with favorite sides, monja time
It's a meal that takes a little time and effort to assemble, but when finished is always a crowd pleaser. I vac-seal the leftovers for when we go camping, zap them in the microwave and slap them on a bun just like a burger, quick and easy, yummy fo the yummy! Thanks for looking. RAY