Hey Guys! Check out this Parmesan Recipe I Found!

[DaShi]

Come on guys! I shouldn't have to be making my own copycats.

http://www.foodnetwork.com/recipes/t...ipe/index.html

Chicken Parmesan
Recipe courtesy Tyler Florence

Prep Time:25 minInactive Prep Time: -- Cook Time:40 min
Level:
Intermediate
Serves:
4 servings

Ingredients
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente
Directions
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

[loinburger]

I think I'm doing it wrong

[Aeson]

moved to it's own thread for DaShi's sake...

[Aeson]

I don't have any pictures, sorry. If you can imagine a cement pad with a small circular cement riser capped by a steel plate with a pipe and some wires coming out of the top ... then you'll know what I'm talking about. The well we drilled 2 and a half years ago almost went dry the first year, down to about 1.5 gpm. Then after spitting out small bits of decayed limestone for a while it went artesian on our asses, about 13 to 14 gpm (at the level of the pump, not actually coming out of the well), and generally caused some mud and algae in the immediate vicinity until I dug a little trench for the water to go into.

At the current rate of liquid increase I calculate that by the end of the decade I will have a fountain a thousand meters high which will wash away the entire northern portion of Bohol and raise sea levels by 16 inches.