Laura was away last night, and I was all alone for dinner. And you know what that means. That's right, meat! I decided to be a little ambitious, and to make chicken parmesan from the New Best Recipe cookbook.
We start out with a package of low-fat chicken breast cutlets from Stop & Shop. The recipe wanted me to brine the chicken. At least it sort of did. I was a little unclear on that part, and since it added an extra 40 minutes to the prep time, I decided to skip that step. Instead, I started by patting the meat dry with some paper towels, followed by dredging in flour, then olive oil and beaten eggs, and finally coated in a thin coating of panko (aka japanese bread crumbs).
I let the chicken sit for about 5 minutes while I got the whole-wheat angel hair and pasta sauce cooking. I then heated up some olive oil in my large skillet until it was shimmering and pan fried the chicken, 2 at a time until it was golden brown and felt firm to gentle pressure.
All this while I had my oven on to warm up the broiler. This was a mistake, as it made the stovetop unbearably hot. There's a little vent at the back of the stove where lots of hot air comes up. After repeatedly burning my hand while stirring the angel hair, I finally had enough and turned the broiler off.
So after frying all for cutlets, it was time for the next step. I covered each one with shredded mozzarella and parmesan cheese and stuck them all under my now roaring broiler. Just a few minutes until the cheese started to get a little brown on top. I served on top of the angel hair with sauce over everything.
The chicken was really nice and crispy. Of course, by the time I finished cooking, I was hot, miserable and starving. So I didn't exactly take my time to stop and enjoy what I had made. However, I made an entire batch, so I'll be having it for lunch and dinner over the next few days! (I actually just had another serving today for lunch, and it was awesome!)