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Chicken Parmesan casserole

August 15, 2012

Cut some chicken breasts lengthwise and flour them with some salt, pepper and herbs added. Dip in whisked eggs then roll them in grated parmesan until well covered. Fry in oil until golden brown. Any leftover sticky parmesan egg mixture (covering your fingers by this stage) fry the sticky gooey mush also until nice and crisp. Move to an oven dish. Add some oil to the pan and soften some roughly chopped spring onions with garlic and parsley. Bang them on top of the chicken. Should look something like this by now:

Add your favourite tomato sauce on top and put in the oven until sauce is hot and slightly bubbling. Eat with pasta or rice and wash down with your favourite homebrew, which should look something like this:

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