Step-by-Step Guide to Prepare Homemade Mike's Crispy Chicken Parmesan & Fettucini

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mike's crispy chicken parmesan & fettucini. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust. I skipped/forgot the provolone this time around and used shredded mozzerella. Even though it's not as crispy, I made sure to have enough for leftovers. Juicy chicken on the inside, and a crazy, crunchy golden crust on the outside.

Mike's Crispy Chicken Parmesan & Fettucini is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Mike's Crispy Chicken Parmesan & Fettucini is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have mike's crispy chicken parmesan & fettucini using 38 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Mike's Crispy Chicken Parmesan & Fettucini:

1. Take Chicken Breasts
2. Get 4 large Chicken Breasts [butterflied open]
3. Make ready 1 Season To Taste Each Breast [on both sides] With: Italian Seasoning-Basil-Oregeno-Black Pepper-Garlic & Onion Powder
4. Make ready 1 large Ziplock Bag [used to cover your chicken before pounding it with your mallet]
5. Take 1 Mallet
6. Make ready Flour Dredge
7. Prepare 3 cup All Purpose Flour
8. Take 1 tbsp Each: Seasoned Salt-Italian Seasoning-Basil-Oregeno-Black Pepper-Granulated Garlic & Onion
9. Take Bread Dredge
10. Take 3 cup Plain Panko Bread Crumbs
11. Take Egg Mixture
12. Prepare 4 large Eggs [whisked]
13. Make ready Marinara Sauce
14. Take 1 can 12 oz Hunts Garlic & Herb Spaghetti Sauce & 2 Cans Hunts Traditional Spaghetti Sauce OR (3) 12 oz Cans Crushed Tomatoes With Basil
15. Make ready 1/2 cup Shredded Parmesan Cheese
16. Get 3 tbsp Cabernet Sauvignon Wine
17. Take 1 cup Each: Fresh Mushrooms-White Onions-Celery With Leaves-Tomato [chopped]
18. Take 2 tbsp Fresh Garlic [minced] Fresh Basil & Parsley [chopped]
19. Make ready 1/3 cup Green Chives
20. Get 1 tbsp Each: Italian Seasoning-Onion Powder
21. Prepare 1 can 8 oz Black Olives [halved]
22. Take 2 tbsp Granulated Sugar [optional]
23. Prepare 1 large Bay Leaf
24. Take 1/4 tsp Baking Soda [more may be needed to reduce tomato acidity]
25. Get Noodles
26. Get 2 box Fettuccine Noodles [you may not need all]
27. Make ready 1 tbsp Olive Oil
28. Take 1 tbsp Granulated Salt
29. Prepare Additions
30. Take 8 slice Thick Mozzarella [room temp]
31. Take 1 packages Shredded Parmesan [room temp]
32. Prepare 8 Fresh Whole Basil Leaves [garnish]
33. Prepare 1 Bottle Frying Oil
34. Prepare 1 large Frying Pan
35. Get 2 large Cooking Pots
36. Make ready 1 Strainer [for noodles]
37. Make ready 1 large Garlic French Bread
38. Get 1 large Non Stick Cookie Sheet [for garlic bread]

They're crispy and delicious, and pair well with many different sides. You will never need another homemade Chicken Parmigiana Recipe again! Chicken Parmesan with crunchy coated BAKED chicken, nestled in a simple marinara sauce and topped with melted mozzarella. Baked chicken parmesan that's tender and juicy inside and crispy on the outside.

Instructions to make Mike's Crispy Chicken Parmesan & Fettucini:

1. Chicken Parmesan: Serving four. (4)
2. Prepare Marinara Sauce.
3. Chop all vegetables in, "Marinara," category. Add all herbs called for, sugars and a 1/2 cup Parmesan Cheese and simmer in a thick based pot for one hour. Stir regularly as all of the heavy ingredients will settle to the pots base and burn.
4. Note: If you find that your Marinara tastes too acidic, add 1/4 tsp. Baking Soda to your boiling sauce. It will foam up momentarily and change the color but it will go back to normal within seconds. After 3 minutes, taste test sauce again and add another 1/4 tsp. if acidity is still present.
5. Wash, trim fat, butterfly, season and pound chicken breasts with mallet until all breasts are equal in size and thickness.
6. Fill large pan with 2" high heat frying oil and heat.
7. Place breasts in egg mixture, then flour dredge, egg mixture again and then Panko crumbs.
8. Fry breasts in hot pan for 3 1/2 to 4 minutes on each side and drain on paper towels. If breasts are browning too fast, reduce heat.
9. Preheat oven to 350°.
10. Begin to boil your pasta water in a larger pot. Add olive oil and salt to water.
11. At full boil, add Fettuccine and boil as per manufacturers specifications. Usually 10 to 12 minutes. Stir occasionally.
12. After chicken is fully cooked, place breasts on a non-stick cookie sheet or equivalent. First, place 2 slices of Mozterella on each breast. Ladle one scoop Marinara, [mostly chunks = minus marinara fluids if at all possible. you'll want as much crisp on your breasts as you can] on top of Mozterella. Evenly and generously sprinkle shredded Parmesan on top of Marinara Sauce.
13. Place breasts in oven for 15 minutes at 350° or until cheeses are melted and bubbling. Add your Garlic French Bread at this same time if serving one.
14. Drain pasta and plate evenly four ways.
15. Equally pour your Marinara Sauce over your noodles. Then gently place your chicken breasts on top. Serve immediately.
16. Garnish plate with fresh Basil and any remaining shredded Parmesan Cheese.
17. Slice Garlic French Bread and serve with entrée.
18. Author's Note: There is a time saving, extremely easy and incredibly delicious, "Easy Tiramisu," recipe by Author: Yowanling listed on this site with several helpful reviews and Q&A's.

Chicken Parmesan with crunchy coated BAKED chicken, nestled in a simple marinara sauce and topped with melted mozzarella. Baked chicken parmesan that's tender and juicy inside and crispy on the outside. Adults and kids alike LOVE this Italian classic. main dish. MIX mayonnaise, mustard and Parmesan cheese in pie plate. Dip chicken into mayonnaise mixture, then into crumbs, pressing gently to coat well.

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