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Ingredients and seasonings used for make

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

Heat the oil over medium-high heat. Transfer to a paper towel-lined plate to drain. Add the flour to the first bowl, beat the egg with water in the second bowl, and add the panko crumbs, Parmesan cheese, and finely chopped basil. First, dredge the chicken in the flour, shake off any excess flour.

Step by step 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.
19. Done and ready to serve!

The second step, dip the chicken in the egg. Third coat the chicken with the Parmesan panko mixture. 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. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Traditional chicken Parmesan is a minefield of potential problems: dry meat, soggy crust, and a chewy blanket of mozzarella.

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