Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mike's crispy chicken parmesan & fettucini. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Mike's Crispy Chicken Parmesan & Fettucini is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mike's Crispy Chicken Parmesan & Fettucini is something which I’ve loved my entire life. They’re fine and they look wonderful.

My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust. I skipped/forgot the provolone this time around and used shredded mozzerella. Even though it's not as crispy, I made sure to have enough for leftovers. Juicy chicken on the inside, and a crazy, crunchy golden crust on the outside.

To begin with this particular recipe, we must prepare a few components. You can have mike's crispy chicken parmesan & fettucini using 38 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Crispy Chicken Parmesan & Fettucini:

1. Get Chicken Breasts
2. Get Chicken Breasts [butterflied open]
3. Make ready Season To Taste Each Breast [on both sides] With: Italian Seasoning-Basil-Oregeno-Black Pepper-Garlic & Onion Powder
4. Prepare Ziplock Bag [used to cover your chicken before pounding it with your mallet]
5. Get Mallet
6. Prepare Flour Dredge
7. Get All Purpose Flour
8. Make ready Each: Seasoned Salt-Italian Seasoning-Basil-Oregeno-Black Pepper-Granulated Garlic & Onion
9. Make ready Bread Dredge
10. Prepare Plain Panko Bread Crumbs
11. Prepare Egg Mixture
12. Take Eggs [whisked]
13. Make ready Marinara Sauce
14. Take 12 oz Hunts Garlic & Herb Spaghetti Sauce & 2 Cans Hunts Traditional Spaghetti Sauce OR (3) 12 oz Cans Crushed Tomatoes With Basil
15. Get Shredded Parmesan Cheese
16. Make ready Cabernet Sauvignon Wine
17. Take Each: Fresh Mushrooms-White Onions-Celery With Leaves-Tomato [chopped]
18. Get Fresh Garlic [minced] Fresh Basil & Parsley [chopped]
19. Make ready Green Chives
20. Prepare Each: Italian Seasoning-Onion Powder
21. Take 8 oz Black Olives [halved]
22. Prepare Granulated Sugar [optional]
23. Take Bay Leaf
24. Get Baking Soda [more may be needed to reduce tomato acidity]
25. Get Noodles
26. Make ready Fettuccine Noodles [you may not need all]
27. Make ready Olive Oil
28. Prepare Granulated Salt
29. Get Additions
30. Prepare Thick Mozzarella [room temp]
31. Make ready Shredded Parmesan [room temp]
32. Prepare Fresh Whole Basil Leaves [garnish]
33. Get Bottle Frying Oil
34. Take Frying Pan
35. Take Cooking Pots
36. Prepare Strainer [for noodles]
37. Get Garlic French Bread
38. Get Non Stick Cookie Sheet [for garlic bread]

They're crispy and delicious, and pair well with many different sides. You will never need another homemade Chicken Parmigiana Recipe again! Chicken Parmesan with crunchy coated BAKED chicken, nestled in a simple marinara sauce and topped with melted mozzarella. Baked chicken parmesan that's tender and juicy inside and crispy on the outside.

Steps to make Mike's Crispy Chicken Parmesan & Fettucini:

1. Chicken Parmesan: Serving four. (4)
2. Prepare Marinara Sauce.
3. Chop all vegetables in, "Marinara," category. Add all herbs called for, sugars and a 1/2 cup Parmesan Cheese and simmer in a thick based pot for one hour. Stir regularly as all of the heavy ingredients will settle to the pots base and burn.
4. Note: If you find that your Marinara tastes too acidic, add 1/4 tsp. Baking Soda to your boiling sauce. It will foam up momentarily and change the color but it will go back to normal within seconds. After 3 minutes, taste test sauce again and add another 1/4 tsp. if acidity is still present.
5. Wash, trim fat, butterfly, season and pound chicken breasts with mallet until all breasts are equal in size and thickness.
6. Fill large pan with 2" high heat frying oil and heat.
7. Place breasts in egg mixture, then flour dredge, egg mixture again and then Panko crumbs.
8. Fry breasts in hot pan for 3 1/2 to 4 minutes on each side and drain on paper towels. If breasts are browning too fast, reduce heat.
9. Preheat oven to 350°.
10. Begin to boil your pasta water in a larger pot. Add olive oil and salt to water.
11. At full boil, add Fettuccine and boil as per manufacturers specifications. Usually 10 to 12 minutes. Stir occasionally.
12. After chicken is fully cooked, place breasts on a non-stick cookie sheet or equivalent. First, place 2 slices of Mozterella on each breast. Ladle one scoop Marinara, [mostly chunks = minus marinara fluids if at all possible. you'll want as much crisp on your breasts as you can] on top of Mozterella. Evenly and generously sprinkle shredded Parmesan on top of Marinara Sauce.
13. Place breasts in oven for 15 minutes at 350° or until cheeses are melted and bubbling. Add your Garlic French Bread at this same time if serving one.
14. Drain pasta and plate evenly four ways.
15. Equally pour your Marinara Sauce over your noodles. Then gently place your chicken breasts on top. Serve immediately.
16. Garnish plate with fresh Basil and any remaining shredded Parmesan Cheese.
17. Slice Garlic French Bread and serve with entrée.
18. Author's Note: There is a time saving, extremely easy and incredibly delicious, "Easy Tiramisu," recipe by Author: Yowanling listed on this site with several helpful reviews and Q&A's.

Chicken Parmesan with crunchy coated BAKED chicken, nestled in a simple marinara sauce and topped with melted mozzarella. Baked chicken parmesan that's tender and juicy inside and crispy on the outside. Adults and kids alike LOVE this Italian classic. main dish. MIX mayonnaise, mustard and Parmesan cheese in pie plate. Dip chicken into mayonnaise mixture, then into crumbs, pressing gently to coat well.

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