My husband worked 2nd shift when we were first married and wasn't a fan of leftovers or reheated food. I used to wait up and make his dinner for him so that it was ready when he got home. Chicken parm is hands down his favorite meal. I'd bread and bake the chicken at a normal hour, and then about 15 minutes before he was due home, I'd pop it back in the oven with the sauce and cheese to finish. I'd had a particularly long day at work, and didn't press the button on the timer.
I dozed off in front of the TV, and woke an hour later to the smoke detector going off. Turns out, my husband had been required to work overtime, and failed to call and let me know. The end result was blackened lumps of inedible chicken and a pan that was only saved because I had lined it with foil, and him having a bowl of cereal for dinner. Luckily, I didn't burn the house down, and after that he was a lot more receptive to eating food reheated in the microwave!
Check out this awesome recipe for Parmesan Chicken Sandwiches, which cook up in a flash and are completely delicious. I use thin sliced chicken breast, so no pounding. I hold the salt until after the chicken is fried. Top them with the sauce, cheese and pop them under the broiler to melt it. Sprinkle a little Italian seasoning on top and you're good to go.
* Exported from MasterCook *
Parmesan Chicken Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup all-purpose flour
1 large egg -- lightly beaten
3/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
2 boneless skinless chicken breast halves (5 ounces each)- used thin sliced
1/8 teaspoon salt- held til after it was fried
1/8 teaspoon pepper
2 tablespoons olive oil
2 slices provolone cheese
2 Italian rolls -- split
1/3 cup marinara or other meatless pasta sauce -- warmed
Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese.
Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture.
In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce. (I put mine under broiler to melt cheese)
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