Parmesan Crusted Chicken

Mike · Posted: Wed Jun 07, 2006 7:57 pm Post subject: Parmesan Crusted Chicken

Okay, this may not be perfectly measured out ounce wise for the protein, but this is what I tried tonight.
Slice up uncooked chicken into thin strips ( I used boneless skinless thighs).
Beat one egg with a bit of water.
Make parmesan crust:
Parmesan cheese, dash of chili powder, dash of garlic, dash of Lawrys seasoned salt, dash of pepper
Heat skillet on medium and spray with a small amount of olive oil or cooking spray.
Dip chicken in egg (let excess drip off), dip in parmesan mixture (cover both sides), place in skillet and turn so both sides are lightly golden.
Weigh out about 5 oz to have for your meal (its probably close due to egg and cheese used).
Enjoy.

Thanks Dayna for the inspiration.

Janae · Preferred Member #40 Club Joined: 25 May 2006 Posts: 214

Thanks, Mike! Sounds really yummy and almost too good to be "legal".

Do you have to use a particular kind of Parmesan?

I'd love to try it!

Blessings-
J

Mike · Posted: Wed Jun 07, 2006 8:24 pm Post subject:

Obviously, lowfat would be best. Hehe

Guest · Posted: Thu Jun 08, 2006 6:48 am Post subject:

Are chicken thighs legal? I thought protein had to be "lean" and I think of thighs as being dark meat/fatty . . .

I would love to incorporate dark meat into my lean and green but thought it was off limits.

FORMOMMY · Posted: Thu Jun 08, 2006 6:58 am Post subject:

I've eaten the boneless thighs many times since I started and it never bothered my losses. But that's me - don't know if it really answers your question. Someone who REALLY knows should chime in soon.

Thanks for the recipe Mike - sounds yummy.

electra000 · Posted: Thu Jun 08, 2006 7:32 am Post subject:

Sounds great Mike ! Thanks for the recipe !

falisamarie · Posted: Thu Jun 08, 2006 8:03 am Post subject:

Thighs have about the same nutritional data as red meat so I think they are fine but I would have a 5oz portion rather than a 7oz portion.

Lisa

DogMa · Posted: Thu Jun 08, 2006 9:12 am Post subject:

They're actually higher in fat than a lot of the leaner cuts of beef, which is what we're supposed to be eating. So I wouldn't eat 'em often.

Mike · Posted: Thu Jun 08, 2006 9:21 am Post subject:

I used thighs this time (skinless and boneless). Nothing against using breastmeat though. In fact, I prefer that. This would probably go well with pork, or whitefish.

ascicles · Preferred Member #110 Club Joined: 02 Mar 2006 Posts: 795

That sounds pretty good. I may give it a shot this weekend!

supermom · Posted: Thu Jun 08, 2006 1:05 pm Post subject:

I cooked some shrimp very similar to this way a couple of nights ago. I used some fresh minced garlic and some finely diced jalapeno peppers in my "crust", as well as the egg whites and parmesan cheese.

ascicles · Preferred Member #110 Club Joined: 02 Mar 2006 Posts: 795

Can I just use some egg beaters instead of a regular egg? Also, do I do anything with the egg white, or just rub the chicken in it raw?

Sorry, I know absolutely nothing about cooking!

I think that finding low fat/fat free parmesan will be tough, but I'm going to look tonight.

DogMa · Posted: Thu Jun 08, 2006 3:27 pm Post subject:

Egg Beaters should be fine. Usually you put 'em in a bowl or on kind of a deeper plate, then dunk the chicken in the bowl (or sort of roll it on the plate). Or you can put the egg stuff in a zipper bag, throw the chicken in, and mix it up that way.

In a separate bowl or plate, you mix the coating. Then once the chicken is eggy, you do the same thing with the coating (either dunk it into a bowl of coating or roll it on a plate of coating).

ascicles · Preferred Member #110 Club Joined: 02 Mar 2006 Posts: 795

Awesome. Thanks for the info.

TonyR · Posted: Sat Jun 10, 2006 8:43 pm Post subject:

Yo Mikey....we had this tonight and it

You should become a master TSFL Chef!!! Who cares if it's not TOTALLY kosher, sometimes people need that little pick me up of REALITY!!!