urgent!! chicken parm question for those who have made it

Samanthas Mom Posted: Mar 31, 2003 04:27 PM

urgent!! chicken parm question for those who have made it

OK- I am attempting this again tonite and have a question b/c it never turns out right

maybe when I fry I am using too much oil
but DH claims its always too 'Mushy'

Now can I ask, what is your order
for instance
I put down sauce then the chicken the more sauce and cheese on top

do u think I should put cheese then sauce then more cheese
double cheese

what do u guys do and do u all do it for one hr on 350 bake??

shelzyp Posted: Mar 31, 2003 04:29 PM

Re: urgent!! chicken parm question for those who have made it

I am a little confused, you use water when you fry?

WithThisRing Posted: Mar 31, 2003 04:29 PM

Re: urgent!! chicken parm question for those who have made it

FI usually does one little layer of sauce at the bottom, then the cutlet, then sauce and cheese on top.

He also uses tomato paste in the sauce so it doesnt come out watery

Samanthas Mom Posted: Mar 31, 2003 04:30 PM

Re: urgent!! chicken parm question for those who have made it

I EDITED
I meant OIL
dont know why I typped water

Samanthas Mom Posted: Mar 31, 2003 04:31 PM

Re: urgent!! chicken parm question for those who have made it

chippa- I did the tomato paste
he does what I do so I wonder why mine is mushy lol
maybe too much oil?

OctBride03 Posted: Mar 31, 2003 04:32 PM

Re: urgent!! chicken parm question for those who have made it

Tammy,

If I ever make this, I fry the cutlets and put them on a paper towel... it allows excess oil to get outta there!

I keep them there until the pan is prepared... a layer of sauce on the bottom, just a little, enough to coat it... then the cutlets, then sauce, then the cheese...

I don't know if I would bake it a whole hour... you really only need it to get hot and the cheese melted, maybe that's why it's mushy?

I don't know, I'm also not Betty Crocker either!

WithThisRing Posted: Mar 31, 2003 04:32 PM

Re: urgent!! chicken parm question for those who have made it

we also have a deep fryer and honestly it doesnt come out oily

when you fry them place them on a paper towel and pat dry the oil. This will help soak up all the excess oil.

Annie02 Posted: Mar 31, 2003 04:33 PM

Re: urgent!! chicken parm question for those who have made it

Here is how I do it: take the chicken cutlets and dip in beaten egg, then in seasoned bread crumbs. Heat a pan of oil, then put chicken in. Fry for just a couple of minutes on each side just to brown it - it's OK if not cooked through - it will cook in the oven. Drain chicken well with paper towels. Put some sauce in a baking dish then put chicken in, more sauce on top and mozzarella cheese. I cover with foil and bake about 30-40 minutes at 350-375. Take the foil off and bake another 15-20 minutes, longer if the cutlets are thick. If you want them done faster, pound them thin before you bread them. Serve with pasta. I hope this helps! Enjoy!

janatlantica Posted: Mar 31, 2003 04:34 PM

Re: urgent!! chicken parm question for those who have made it

Lauren! You cook you! I am so proud!!!!

Tammy, I would say you only need about 20 mins tops to melt the cheese since the cutlet is cooked.

Samanthas Mom Posted: Mar 31, 2003 04:35 PM

Re: urgent!! chicken parm question for those who have made it

Thanks guys
I always do the paper towel draining so I dont know what is up

my mom said I need an hr
maybe today Ill do 45 min

OctBride03 Posted: Mar 31, 2003 04:35 PM

Re: urgent!! chicken parm question for those who have made it

LOL!!! Laura, AS SOON as I saw you responded to this, I said 'I bet she says something about me cooking!'

LOL!

janatlantica Posted: Mar 31, 2003 04:37 PM

Re: urgent!! chicken parm question for those who have made it

Suzanne Posted: Mar 31, 2003 04:37 PM

Re: urgent!! chicken parm question for those who have made it

I use extra virgin oil to fry ,never have them just 'sitting' in the oil use it sparingly.. then i put sauce at the bottom of the dish you are baking them in.. NOT SOUPY just enough to evenly spread the pan.. then i put in the cutlets after drying them on a paper towel. then i BRUSH the sauce on top of the cutlets (for anyone who likes them extra saucy put a saucer of sauce on the table) then i COVER with cheese bake at 350 20-25 minutes.. i make this a couple of times a month.,

nylisa Posted: Mar 31, 2003 04:38 PM

Re: urgent!! chicken parm question for those who have made it

When I make this, I do not put sauce in the pan. I fry them, pat them with a paper towel, prepare them for being placed in the oven. On a tray I just place them and put them in the oven at 350 degrees until the sauce is hot and the cheese is melted.

Niecey Posted: Mar 31, 2003 04:41 PM

Re: urgent!! chicken parm question for those who have made it

Are you cutlets mushy after you fry them? Mine are pretty crunchy/crispy at that point (I like to make sure they are pretty well browned - that's just how I like them). I was thinking maybe you are using too much egg before you fry them???? or not letting the excess oil to be removed before baking? If it is after you bake them, I would say you are using too much sauce or cheese. The sauce on the bottom should be only enough to cover the bottom of the pain.

I think Lauren and Annie did a great job explaining how to make them.

Samanthas Mom Posted: Mar 31, 2003 04:42 PM

Re: urgent!! chicken parm question for those who have made it

I do the egg/br crumb too
well, im going home in a few
wish me luck lol

Sassyz75 Posted: Mar 31, 2003 04:42 PM

Re: urgent!! chicken parm question for those who have made it

They are coming out mushy because you are not frying at high enough temperature.. Fried foods get mushy when the oil isn't hot- the oil seeps right in- what you need to do is make sure the oil is hot hot.. i would even say use canola oil b/c it can get hotter before it burns (meaning- smoke) than olive oil. What should happen when you put chicken in is the breadcrumbs should instantly 'sear' and not sop up the oil.

Samanthas Mom Posted: Mar 31, 2003 04:42 PM

Re: urgent!! chicken parm question for those who have made it

wait-- I usually put foil down in the tray
could that be why??? Should I just line w/ the sauce? or use the foil pans instead of my baking big square trays

Niecey Posted: Mar 31, 2003 04:44 PM

Re: urgent!! chicken parm question for those who have made it

good one sassy - I was just going to add that to my post...Make sure your oil is hot. Drip a tiny dot of water in the oil and it should sizzle!

Niecey Posted: Mar 31, 2003 04:45 PM

Re: urgent!! chicken parm question for those who have made it

You can use the foil tins if you like. I never line my pan with foil for chicken cutlets - I am not sure if that would cause the problem - but it is worth a shot.