This Chicken Parmesan is perfect served with pasta topped with Asparagus and Mushroom Marinara Sauce.
Chef Todd Leonard
- 2 chicken breasts
- 1 c thrive flour
- 1 1⁄2 T thrive chef's choice seasoning blend
- 1⁄4 c thrive whole egg powder
- 1⁄4 c water
- 1⁄4 c buttermilk
- 1 c panko bread crumbs
- 3⁄4 c shredded parmesan cheese
- 1 T thrive italian seasoning blend (fd)
- 2 t thrive parsley (fd)
- marinade ingredients:
- 1⁄2 T thrive chef's choice seasoning blend (2nd add)
- 2 T garlic
- 1⁄2 c buttermilk (2nd add)
- 1⁄2 T thrive italian seasoning blend (2nd add)
- 1 T lemon juice
Cut chicken breasts into pieces 2 inches wide, 3 inches long, and 1 inch thick (regular 7–8 oz. breasts can be cut in half and trimmed). Coat chicken with marinade ingredients, with Chef’s Choice blend first, then garlic, followed by remaining ingredients. Mix the flour and 1 ½ tbsp. Chef’s Choice blend together and dredge the chicken in the flour mixture. Beat egg powder and water together until eggs dissolve, then whip in buttermilk until smooth.
Mix bread crumbs, cheese, Italian blend, parsley and parsley for breading, then coat floured chicken in egg wash and then bread crumbs. Cool in fridge and lightly pan fry until cooked and golden brown (about 8 minutes).
In a deep medium pan, add enough oil to completely cover the chicken. Preheat oil to 300 degrees. Place the cooled breaded chicken in the oil and fry for about 8 minutes or until cooked through and golden brown. Serve with linguine pasta and Asparagus and Mushroom Marinara Sauce (on THRIVE Kitchen site). Garnish with fried spinach, balsamic glaze, and THRIVE Chives (FD).
Featured on Elevate 2013 Convention Cooking Hour.