Chicken Parmesan

Fry 350F/176C 2-3 m each side, finish in 400F/204C oven for 20 minutes.

Makes 6

Marinate Night Before:

Mix in a bowl until salt dissolved:

{3 g} 1

clove good garlic, minced

1 1/2 cup 0 g

buttermilk

2 tsp {12 g}

kosher salt

1/2 tsp {1.3 g}

pepper

Using ziplock bag pound chicken to 1/2" thickness.

6	chicken breasts, tenders removed, pounded to 1/2" thickness

Add marinade and let sit overnight or at least 4 hours.

Breading:

1 cup {125 g}

flour

{100 g} 2

eggs

~1/4 tsp {1.5 g}

kosher salt

1/4 tsp {0.6 g}

pepper

2 - 3 cup

panko

Prepare rack with lining below.

Place flour in sealable container.

Dredge chicken in flour and place on rack.

Prepare seasons egg wash and panko in sealable container.

Coat chicken pieces in egg wash, let excess drain then cover and press’s with panko. Let rest on rack for 20 min.

Preheat oven to 375-400F/204C.

Add enough oil into frying pan to come up half way on chicken, 1/4 inch or so.

Fry in 350F/176C oil for until golden, about 2-3 minutes each side. Less for tenders.

Transfer to clean rack lined with paper towels to soak excess oil.

When chicken is all fried, top with cheese and place in oven for 5 minutes on middle rack broil.

Serve with pasta and sauce.

Note	2015-09-05 Three breasts+ tenders, pasta and sauce for three is enough for three + kids

Note	2015-10-20 Make all chicken into tenders, cook 6 minutes, (should be cooked) then broil lo for melting cheese. Tenders are tastier because of marinade and breading to meat ratio.