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We hope you got benefit from reading it, now let’s go back to bob's chicken parm recipe. You can have bob's chicken parm using 12 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to prepare Bob's Chicken Parm:
- Prepare 4 Boneless Chicken Breast
- You need 2 Eggs
- You need 1/3 cup Milk
- Take 1 cup Flour
- Get 1 Salt and Pepper
- Use 1 Olive oil
- Get 1 Garlic Powder
- Get 1 Onion powder
- Provide 1 Italian Seasoning
- Get 1 Parmesan Cheese
- Provide 1 Mozzarella Cheese
- Provide 1 Pasta Sauce
Steps to make Bob's Chicken Parm:
- Wash and trim chicken breasts of all fat.
- Pound chicken to 1 half inch thick.
- In a deep skillet, heat oil on medium high heat.
- Pre heat oven to 350.
- In a bowl, add the eggs and milk, mix until well blended.
- Add flour to another bowl.
- When oil is hot, take chicken, 1 at a time, coat in egg and milk mixture then dredge in flour.
- Place in skillet and fry 2 1/2 minutes per side, until golden brown.
- Remove from skillet and place in a lightly greased baking pan.
- Shake on salt and pepper, garlic powder, and onion powder to taste.
- Shake on parmesan cheese, to taste.
- Cover with pasta sauce.
- Top with mozzarella cheese and Italian Seasoning.
- Bake for 30 minutes.
- Serve with pasta or potato and vegetables. Enjoy!
Bobby Flay shares his recipe for Chicken Parmigiana. He begins by placing a skinless boneless chicken breast in plastic wrap and hitting it with a tenderizer to flatten it to about a half inch. The classic way to form a chicken Parm sandwich is to stuff a single breaded and fried chicken cutlet into a Philly-style hoagie roll and smother it with tomato sauce and melted mozzarella cheese. Learn how to make chicken parm with a perfectly crisp, golden, breaded exterior and a moist interior, with all the right flavors and just the right amount of gooey cheese. This Spicy Chicken Parm eschews the chicken drowning in sauce and slick with cheese in favor of individually topped crispy cutlets, which makes it easy to dish up portions to each person.
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