john a
Executive Chef
Looked at some parmesan breaded chicken in Publix the other day for dinner and noticed it was about $2.00 a pound more then plain boneless/skinless. Well, hells bells, I can do that so I bought the plain boneless/skinless and off I went. Got home and mixed up some flour, parmesan cheese, and Italian breadcrumbs. Slapped it on the chicken then put into the refrigerator for a couple of hours. A quick fry in some lard while the fries were doing their thing in the oven and it it’s time to eat. Very tasty as well as nice & moist, and $2.00 a pound cheaper then the supermarket.