Chef T’s Chicken Parmigiana

Best Fried Chicken on a NEW Level

Chef T’s Chicken Parmigiana

by Chef T Brown


1 lb Boneless Chicken Breast

1 Box of Linguine or Fettuccine Pasta

6-12 oz of Spaghetti Sauce

2 Cups of Grated Parmesan (Separated)

¼ of Ground Beef or Ground Turkey

1 Cup of Italian Bread Crumbs

1 Cup of Flour

2 Eggs

Salt and Pepper

 4 Cups of Vegetable Oil (For Frying)

2 tablespoons Minced Garlic

¼ cup Italian Seasoning

Using Eggs, Flour, Bread Crumbs and Oil deep fry Chicken Breast as desired until crispy and done. Immediately when Chicken is done dust heavily with (1 Cup) Grated Parmesan. In Separate pan ground up Beef until brown with Salt and Pepper add Spaghetti Sauce and Minced Garlic and Italian Seasoning. Combined with Cooked Pasta serving under Chicken Breast. Garnish entire dish of 1 cup of grated Parmesan


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