Chicken Parm – Hello, 1989

It’s been a while since we trotted out an 80’s dish.  But high time to crank up the Whitesnake, peg-leg the jeans and Safety Dance our Adidas Sambas into the kitchen. Add me a mohawk with braided rat-tail and it’s Framingham North High again, circa 1989.  And chicken parm?  An era gem.  Yes, chicken parm — I Remember You:

The Goods:

• Chicken breasts, halved, pounded flat and thin
• 3 bowls – #1: seasoned flour (S&P and garlic powder), #2: beaten eggs and #3: breadcrumbs (I used panko here)
• Canola oil
• Tomato sauce, heated
• Shredded mozzarella
• Fresh basil, chopped

The Execution:

Dip flattened chicken into bowls in order– coat with the flour, submerge in the egg, dredge in the crumbs.  If you have time, place on cookie sheet and pop into fridge for a while (helps crust get together).   Heat ½ inch oil in pan to 350º.   In batches, fry chicken in pan until browned, flip and brown other side.  Let drain on paper towels, then into something oven-proof.  I always use the little dishes in the pic above for this.   Top with heated sauce and shredded cheese, broil in oven until cheese is bubbly and browned.  Garnish with basil.  Serve along with a pasta and a good ol’ 1980’s iceberg lettuce salad.

p.s. – Indeed there was a braided rat-tail.  Until Parris Island.  Wouldn’t have gone over so well in the land God forgot.

And still keeping the 80’s alive here at GHT — just karaoke’d ‘Here I Go Again’ at a New Year’s eve party.  There may be some unfortunate video floating around.