What I love now is my wife is starting to make menu requests. As any home cook knows, there is nothing that makes the cook feel better than having your family or guests enjoy what you make. I think I feel good because it means my skills are improving.
While the last couple of weeks of work have been super busy and I have barely been able to come up for a breadth, my respite is getting into the kitchen, turning on my music and losing myself. The kicker is watching those you love enjoy the result. My wife does not just give out compliments – she is a Wolf. And kudos from the Wolf’s is earned, not given. The response this time? “This is awesome!” I think that it is pretty darn good.
The new “highway find” I am enjoying these days is Parmalee’s Carolina:
6 boneless, skinless, Chicken Breasts; sliced thin
12 oz Italian breadcrumbs
6 oz of shredded Parmesan cheese
2 tbsp each salt and pepper
2 eggs, beaten
8 tbsp canola oil
Set up a dredging station with beaten eggs in one bowl and all the breadcrumbs and the Parmesan cheese in a second bowl. First, drop the chicken into the egg wash and let drip before dropping into the breadcrumbs. Then, place into the breadcrumbs and pat the crumbs into the breasts. Drop slowly into the hot skillet. I had a full layer of oil in the pan and used 2 pans to avoid the oil from getting the burnt crumbs left behind in the cooking process. Cook 2 – 3 minutes per side. The breasts will brown more while place on the cooling rack. Preheat oven to 275 degrees and cook the breasts for 8 -10 more minutes. Enjoy!