Chicken Parmesan

            Back in the 80’s I worked in at Coco’s, a family restaurant in Tucson, Arizona.  This is where I learned about Chicken fried steak and Chicken Parmesan.  As for the chicken fried steak, I did not understand why anyone would want to deep fry a steak; to me, they are for grilling, broiling or pan frying.  Deep frying is for chicken.  Some deviant pockets of American culture have ventured into the rough, frying almost anything for something new, such as: Snickers bars, Twinkies, even cookie dough.  In my home, I try to fry as little as possible.  The bear in the cave must be fed, but I try to calm him with healthy food.  Today we had some spaghetti sauce and noodles leftover in the refrigerator, so I served Chicken Parmesan. 

            Chicken Parmesan 

            Today I used already breaded chicken breasts pieces.  I deep fried them in 3 inches of corn oil until they floated on top of the oil.  Half way through the frying I turned them over so that they did not get too brown on the bottom.  After frying, I placed them into a wire basket which was set on a plate, to strain the excess oil.  Since our meal consisted of chicken and spaghetti, I portioned out a modest portion of the spaghetti and added two strips of chicken.  I ladled spaghetti sauce over the noodles and chicken strips.  For extra cheese, I sprinkled mozzarella over all.  I also like to melt my cheese in oven for a couple of minutes.