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Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mike's crispy chicken parmesan & fettucini. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Mozzarella Parmesan Crusted Chicken is juicy, flavorful, and has the perfect crispy topping and an incredible creamy cheesy filling. With a little bit of prep time to allow the chicken to marinate, it's the perfect weeknight dinner! My latest obsession is this homemade parmesan-crusted chicken.

Mike's Crispy Chicken Parmesan & Fettucini is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Mike's Crispy Chicken Parmesan & Fettucini is something that I have loved my entire life. They are nice and they look fantastic.

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 cook it.

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

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

The Best Chicken Parmesan with a deliciously crispy coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese! Oven baked Chicken Parmesan is simple to make and worth every minute! If you love a crispy crumb coating vs a soggy crumb, look no further!. The secret to ultra crispy chicken parmesan lies in the breading.

Instructions 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.

Anytime you are frying chicken, here is the order of events: marinate chicken in buttermilk/egg mixture, dip in seasoned flour and cornstarch, then egg mixture again, then breadcrumbs. Classic finger-licking flavor of Chicken Breast Fritters. Our chicken is made with premium, whole-muscle cuts, resulting in a high-quality protein. Dip the chicken into the egg mixture, and gently shake off excess before pressing into the parmesan to coat. Chicken Parmesan is one of my all time favorite dishes.

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