Hi everyone, Katherine here with Katherine's Plate. If you're a subscriber, thank you so
much for coming back to my show today. If you're not a subscriber, go ahead and hit
that subscribe button down below and hit the bell notification. My shows come out on Mondays
and Thursdays and I always have surprises along the way. Today is all about chicken
parmesan. Now I know when you hear chicken parmesan it's probably because you're sitting
in a restaurant and that's where you're going to eat it. I'm going to show you how to keep
it simple, easy and delicious by making it at home. It can't be any easier than this
y'all. I am using some chicken breasts here. Now these are thin chicken breasts, so I got
them from the store like that. Or you can take a regular sized chicken breast and you
can slice it in half and get your thin pieces. Or you can even put one in a bag, a zip lock
bag and get your rolling pin and beat it, okay? Alright, so we're working with thin
chicken breasts today, four of them. Now I'm going to be dredging these because I want
to keep these very crispy and yummy for you. Alright, so to do that we're going to be dredging
them. It's simple y'all, really, it's not that hard. You're just going to put three
bowls out. We're going to have a flour station, an egg station and then panko and parmesan
And then we're going to use our favorite marinara sauce, or you can make your homemade one
whichever one you want. And we're going to pair it with some spaghetti. Alright y'all
I am ready to get started on this, so let's go. Alright, so I'm going to start building
my dredging station here. And in my first dish here I'm going to add a quarter cup of
flour and one teaspoon of salt and half a teaspoon of pepper because we want to flavor
our chicken. So I'm going to go ahead and just kind of stir that up a little bit. Alright
in our second station we have two eggs that I'm going to beat well, but I'm going to do
that after I mix this up here. So in the third station I have my panko crumbs, which was
one cup. And then I got half a cup of shredded, very finely, parmesan cheese that's going
there. Mix that up really good. Alright, the paper plates are sitting here as a landing
station for when I get my chicken and I just go one, two, three and land. Alright, so I
got a few here just so I can do that with. Alright, so I got one, two. I'm going to go
one, two, three. We don't want to go flying everywhere. Alright, so I pulled out one chicken
breast here. I'm going to lay it in the flour. Make sure we coat it really good. Alright
pick it up, shake off any excess. Lay it in your egg. Alright, we're going to lay it into
our panko parmesan cheese mixture. Beat it in there because we want this to stick really
good. Turn it over. I'm going to put some more on there and just beat it in. Alright
make sure it's coated really good. We're going to lay it on our landing pad here and go back
and do the others. Alright, so now I'm at my stove. I'm going to put my chicken in
So with a deep skillet that I've got turned on on the medium high, I'm going to add about
one tablespoon of olive oil to it. Then I'm going to add about one tablespoon of butter
to it. I want to get this sizzling. Alright, so now it's nice and hot in there. I'm going
to go ahead and take my chicken two at a time. I'm going to cook two at a time. I don't want
to brown out the pan here. We want to hear that sizzle. Aw, you hear that? That's what
we want to hear. I'm going to lay the other one in. Alright, so we're going to cook these
three to four minutes on each side. We're not wanting to really know that we've cooked
them all the way through because that will happen in the oven. So all we're looking for
is a nice golden kind of crunchy coating on the bottom. Then we're going to flip them
over to the other side. Alright, so I've taken a peek and that is just where I want it. I'm
going to flip it over. Aw, look at that. That is crunch right there. Alright, another few
minutes on this side and then we'll do the other two. Alright, so it's been about two
and a half minutes. I'm going to go ahead and take these out. I'm going to do it on
here very carefully. We don't want to break the crust. Okay, now I'm going to lay it in
my baking pan here. Aw, look how pretty that looks. Alright, I'm going to cook the other
two and then we'll be right back. Alright y'all, all four of these are done. I'm going
to go ahead and add my marinara sauce to them, my cheese to them. Alright, so I'm going
to put my marinara sauce right in the center there. You can see it's all crunchy around
here so we don't want to put any sauce around the edges of it because we want to keep that
crunch on that chicken. Now I'm going to add my mozzarella cheese that's been shredded very finely and we're
just going to put that right across the sauce like that, right on there
Okay y'all, these are going in my oven that's been preheating at 375 degrees for 18 to 20
minutes. Now while I'm putting these in the oven, I'm going to go ahead and turn on my
water for my spaghetti and go ahead and get that ready so it's done when these come out
of the oven. So we'll be back. Alright y'all, there is my chicken parmesan that I pulled out of the oven. It's been resting
for a few minutes while I prepared my spaghetti. Mmm, alright. Y'all need to come up here and
check this out. Oh, look at that y'all. There you go. Alright, there's my simple, easy
delicious chicken parmesan over my spaghetti and sauce. Alright y'all, are y'all ready to hear this? There's our bite. Look at that crunch y'all
Alright, I didn't put any tomato sauce or the cheese on a lot of this chicken because
I wanted to keep that crunch on there. Oh, doesn't that look good
Alright, I'm going to put a little bit of that sauce on it now that's on my spaghetti
I'm going to put it on there. Mmm, good. Alright. Alright y'all, I told y'all I was going to keep this simple, easy, and delicious for you
It is delicious. It's got a nice crunch. The flavors are all there
Alright, you don't have to go to a restaurant for chicken parmesan. You can make it at your
own house. Simple. The spaghetti cooked in the same amount of time that this was in the
oven. Done. Alright y'all, thank you so much for watching my show today. Make sure you
comment down below. I sure like reading your comments. Give me a thumbs up and don't forget
to subscribe if you haven't subscribed yet. My shows come out on Mondays and Thursdays
and I always have surprises on the way like this one here. Alright y'all, y'all see that
Alright, see you on the next episode