Heckelmoser Chicken Parmesan
Heckelmoser Chicken Parmesan

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Heckelmoser Chicken Parmesan is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Heckelmoser Chicken Parmesan is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have heckelmoser chicken parmesan using 34 ingredients and 20 steps. Here is how you cook it.

Composition needed to serve Heckelmoser Chicken Parmesan:

  1. preperation
  2. 1 Miller Lite
  3. breaded chicken
  4. 1 packages chicken
  5. 1 packages panko breadcrumb
  6. 1 tbsp onion powder
  7. 1 tbsp garlic salt
  8. 1 tbsp bleck pepper
  9. 1 tbsp parsley
  10. 1 tsp salt
  11. 1 egg
  12. 1/2 cup milk
  13. 1/2 cup flour
  14. sauce
  15. 2 can tomato puree (unflavored)
  16. 1 can diced tomato (unflavored)
  17. 1 can whole plum tomato (unflavored)
  18. 1 each salt, pepper, onion powder, garlic powder, beef boulion cube, garlic sauce, paprika, red pepper powder
  19. 2 each medium white onions diced
  20. 1 small bunch fresh basil
  21. 1 medium bunch of fresh parsley
  22. 1/2 cup parmesan reggiano cheese
  23. 1 clove garlic (chopped)
  24. 1 1/2 lb ground beef (80/20)
  25. 1/4 cup water
  26. 1 small bunch fresh oregano
  27. combine chicken and sauce
  28. 2 cup mozzerella cheese (sprinkle)
  29. 1 sauce that was just made
  30. 1 breaded chicken
  31. 1 tomato (fresh/sliced)
  32. 2 slice provolone cheese for each peice chicken
  33. 1 bunch chives
  34. 1 box pasta noodles (boiled al dente)

Steps to cook Heckelmoser Chicken Parmesan:

  1. open beer and drink while completing remaimg steps
  2. mix panko, salt, pepper, onion powder, parsley, garlic powder together in a bowl big enough for chx
  3. add milk, eggs and whisk in a bowl for dipping chicken
  4. add flour to a third bowl
  5. clean chixlcken of fat and cut in half if prices are very large, this will give you six chicken breast peices to bread
  6. follow you standard flour, egg, breadcumb dipping procedure using wet hand dry hand method. set aside in refigerator until ready to pan fry
  7. add ground beef and water, onion, garlic, seasoning to pot, high heat, stir and cook until brown
  8. add parmesan
  9. add tomato puree, diced tomato, whole plum tomato
  10. use immersion blender gently to blend whole tomatoes and meet, leave as chuncky as desired
  11. add fresh parsely, oregano, basil (chopped)
  12. add more parm and seasoning to taste after simmering on low heat for 30 minutes
  13. one laddle of sauce in bottom of casserole dish
  14. add noodles to casserole dish, laddle more sauce to required likeness
  15. pan fry chicken in a cast iron pan with a 1/4 inch of canola oil until golden brown on both sides, set aside on paper towel
  16. add chicken on top of noodles, add sliced tomotoes on top of chicken, add to slices of provolone on top of tomatoes
  17. add 1/2 laddlenof sauce over each chicken peice, sprinkle bag of mozzerella cheese evenly over everything
  18. cover with foil (rub underbside with butter, or spray with cooking spray so cheese doesn't stick)and bake @ 375°F for 35 minutes
  19. remove foil and bake for another 5 minutes uncovered
  20. eat as much as possible

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