Twice-battered chicken Parmesan easy to make

Cooking with Sarah is a weekly column featuring recipes submitted by readers.

This week’s recipe for twice- battered chicken Parmesan was submitted by John F. Morgan of Menlo Park, Calif.

“My brother-in-law showed me an impressive recipe that was not difficult to make,” said John. “As a ‘meat and potato’ kind of cook, this seemed rather elite, but in making it, my mind has been altered into thinking that all things are possible.”

John is related to John Langs of Bonners Ferry.

Ingredients

Skinless chicken breasts or boned chicken thighs

1 cup flour

1 cup corn flake cereal crumbs

2 eggs

2 tablespoons milk

1/3 cup shredded Parmesan cheese

Place flour on dinner plate. Mix two raw eggs and milk until blended and place on second dinner plate. Mix cheese and corn flake cereal crumbs and place on third dinner plate. Dredge chicken in flour and remove excess from chicken. Dip chicken breast in egg and milk mixture and let excess egg drip off. Dredge chicken breast in corn flake cereal crumb and cheese mixture.

Chicken can be baked at 375 degrees or fried in light oil until internal temperature reaches 160 degrees or is light golden brown. Do not overcook as this will dry out the chicken.

As a variation on the recipe, a pocket can be cut into chicken breasts prior to dredging and a thin slice of mozzarella cheese placed into the pocket. This adds to the overall flavor and texture of the completed chicken Parmesan dish.

To submit a recipe, e-mail it to sthomas@cdapress.com or stop by The Herald office.

Until next week, happy cooking!