Make-Ahead Parm and Cornmeal Chicken Breasts
This recipe is as versatile as the day is long. You can serve it as is or add it to pasta tossed in marinara. It’s also great sliced and topping a crisp green salad or added to a wrap. Another tasty option is to coat the chicken breasts with the mixture of grated cheese and cornmeal and then freeze them for a month or so. Thaw them overnight in the refrigerator and then pan fry them, which only takes minutes. I also like to cook these early in the afternoon and then reheat them in the oven at 300 ͦ F.
There are so many different ways to make this dish it easily becomes a great make-ahead meal.
Parm and Cornmeal Chicken Breasts
Ingredients (Serves 6 to 8)
2 pounds boneless chicken breasts or cutlets (cut into 8 pieces)
½ cup all-purpose flour
2 large eggs (beaten)
½ cup cornmeal
½ cup grated Parmesan
Canola oil (for frying)
Preheat the oven to 375℉.
If using chicken breasts (instead of cutlets), lay them between two sheets of plastic wrap and pound with a meat mallet or the flat side of a heavy skillet. The goal is to get the meat to a ¼-inch thickness.
Lightly season the chicken pieces with salt and pepper.
Put the flour in a shallow bowl and the eggs in a second shallow bowl. Mix together the cornmeal and Parmesan cheese in a third bowl.
Dip the chicken pieces in the flour first and shake off any excess. Dip the coated chicken pieces in the egg and then finally the cornmeal mixture. Transfer the coated chicken to a platter or tray until you’re ready to cook. (Kitchen tip: If you don’t plan to cook the chicken for several hours, refrigerate it or freeze it for longer periods of time.)
Pour enough oil in a large sauté pan to reach a depth of about ½ inch. Heat the oil over medium-high heat until it is shimmering hot. You will know when it’s hot enough if a little breading sizzles when it’s dropped in the hot oil.
Use a slotted spoon to put the chicken pieces in the pan. Do not overcrowd the pan but instead cook the breasts in batches. Cook for 2 to 3 minutes on each side, or until golden brown. Very thin pieces may be cooked through at this point, but if not, transfer the chicken to a sheet pan and bake for 10 to 12 minutes or until cooked through. Serve hot.
Would be easier if you listed cooking instructions in a sequential, numbered fashion