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Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, mike's crispy chicken parmesan & fettucini. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mike's Crispy Chicken Parmesan & Fettucini is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Mike's Crispy Chicken Parmesan & Fettucini is something which I have loved my whole life.

Here is how you do it. The ingredients needed to cook Mike's Crispy Chicken Parmesan & Fettucini: Take of Chicken Breasts. 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.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mike's crispy chicken parmesan & fettucini using 38 ingredients and 18 steps. Here is how you can achieve it.

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

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

Panko breadcrumbs, if you know what's good for you. Take a baking pan and cover it with aluminum foil. Cook in hot oil: Crispy Chicken Parmesan instead of soggy can only be achieved by cooking in hot oil for the right length of time. The first step is the sauce.

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.

Cook in hot oil: Crispy Chicken Parmesan instead of soggy can only be achieved by cooking in hot oil for the right length of time. The first step is the sauce. Chicken Parmesan is served with a simple tomato sauce. It's ALWAYS my option when freezing or maintaining leftovers, such as this Chicken Parmesan. Time of year them with sodium & pepper.

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