Chicken Parmigiana and Garlic Butter Angel Hair
- 1 lb chicken breast (split thin)
- 1 lb angel hair pasta
- 1 cup bread crumbs
- 8 oz provolone (12 slices)
- 1/2 cup pasta sauce
- 1/4 cup parmesan
- 4 oz egg (scrambled = 2 eggs)
- 1/4 cup olive oil
- 3 tbs butter
- 1 tbs Biddy (chicken seasoning)
- 2 tsp garlic (thin sliced)
- 1/4 tsp salt
- 3 tbs salt
- 1 tbs garlic powder
- 4 cups water
- You don't have to brine but it is highly recommended.
- In a large bowl mix all the brine part until salt dissolves.
- If your chicken breast is not cut thin then cut yours. You’ll get 2 thin slices per breast. Typically known as Milanese originally for veal, thin even slices.
- Place a slice of chicken breast in a large freezer bag and pound the high spots to match the low spots. Pounding the chicken ensures a fully cooked cutlet from a relatively fast pan fry time. Also keeps from overcooking the parmigiana crust.
- Place pounded chicken in the brine. Pound out the rest of your chicken breast pieces.
- Set the brining chicken in the refrigerator covered for an hour.
- Get a large pot of water boiling for the pasta.
- In an hour pull chicken from brine and place in a colander to drip dry. Then lay on a plate and pat dry.
- Sprinkle Biddy seasoning all over the breast.
- Get a bowl of scrambled eggs ready. Add another larger bowl for the 1 cup bread crumbs and 1/4 cup parmesan cheese.
- Water should be boiling. Add pasta to it and boil for 4 minutes.
- Drain pasta and add a few drops of olive oil to keep from sticking. Set aside in sink.
- Preheat oven to 350 degrees.
- Heat a pan to medium heat 325-350 and add 1/4 cup olive oil. Cold oil poured in a heated pan makes for non-stick cooking.
- Dip a chicken cutlet in the scrambled egg and then in the dry bread crumbs. You will likely have to flip the chicken cutlets twice while slightly pressing in crumbs. Repeat until all your chicken is battered.
- Carefully lay one or two of your chicken cutlets on the hot oil. Set a foil-lined cookie sheet to the side for standby.
- Cook each side of chicken cutlets for approximately 3 minutes per side until golden brown.
- Set all the cooked chicken cutlets off on cookie sheet.
- Put your desired amount of pasta sauce on top of each cooked chicken cutlets.
- Lay 3 slices (your desired amount) of provolone on each chicken cutlets.
- Add a spoon full of pasta sauce on top of the provolone.
- Put cookie sheet of chicken in the oven for 20 minutes or until cheese bubbles.
- Pour olive oil out of the pan that fried the chicken and add 3 tablespoons of butter at medium heat.
- Add salt and garlic to the pan of butter and cookout garlic’s pungent fresh smell.
- Drop the cooked angel hair pasta in the pan of butter and toss until evenly covered and reheated.
- Start plating, the chicken parmigiana in the oven should be done or about to be.
- Add some pasta to a plate and lay a chicken cutlet over the top.
- Grate some parmesan over top. Wala!
- Basil fan? Add it. Garnished with parsley and wouldn’t say that’s necessary.
- Hope you dig it and see how the brine is a must.
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