On those rare occasions I notice myself dining inward i of America’s casual eatery chains, chicken parm is i of my go-to meals. I dearest chicken parm, peculiarly when it’s made amongst fresh mozzarella, which it almost never is.
It commonly features the same bland, rubbery materials y’all notice on inexpensive pizza, in addition to fifty-fifty though I know this going in, I’ll gild it anyway.That’s how much I dearest chicken parm. Of course, at dwelling solid nosotros tin role the existent stuff, which is much to a greater extent than flavorful, in addition to significantly less rubbery, but it tin hold upwards pricey, in addition to non everyone has access, then I decided to endeavour something new. Instead of mozzarella, I made a cheese spread using ricotta, fortified amongst sudden cheddar.
The creamy ricotta made a keen base of operations into which y’all could add together whatever melting cheese. I actually enjoyed the cheddar, but I’d similar to endeavour this amongst other options, such every bit provolone, fontina, or fifty-fifty gruyere. And of course, if y’all prefer the tender meat of babe cows, this technique volition run merely the same amongst veal.
- 2 large boneless, skinless chicken breasts
- salt in addition to freshly the world dark pepper to taste
- 1/2 loving cup flour
- 1 beaten egg
- 3/4 loving cup manifestly breadstuff crumbs
- olive crude oil for frying
- 1/2 loving cup ricotta cheese
- 1/2 loving cup shredded sudden white cheddar
- salt in addition to freshly the world dark pepper to taste
- pinch of cayenne
- 1/2 teaspoon olive oil
- 2 tablespoons Parmigiano-Reggiano for the top