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Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
ISO: Chicken Parmesan Recipe
I'm looking for a good, but not too difficult, chicken Parmesan recipe. I'm a novice cook and I'm really wanting to try this. Thanks!
Re: ISO: Chicken Parmesan Recipe
I really adore this Tyler Florence recipe, but will admit that while it isn't particularly hard it is rather time consuming. For this reason I have not made it in a long time. All that being said, it is delicious.
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So I'm a little weird... I love Chicken Parm, but I like it my way...
I make a basic Chicken Milanese (bread pounded, boneless chicken breasts with Panko bread crumbs and then pan fry them in canola oil.)
Once the chicken is done, I place a little dollop of marinara sauce on top of the fried chicken and top that with fresh mozzerella and bake it just long enough to melt the cheese. Then I serve that along side of spaghetti and sauce.
I like doing it this way because the chicken stays nice and crispy. I hate Chicken Parm. that sits/bakes in sauce. The breading gets all soggy... bleck!