Wednesday, September 19, 2012

Recipe: Chicken Parmesan crumbs & homemade potato wedges

Chicken Parmesan crumbs with mushroom sauce, homemade potato wedges & salad

We had this for lunch! And husband's the one who cooked this from scratch, from making fresh breadcrumbs to individually self-cut the potatoes into wedges. This dish is delicious as the chicken is beautifully cooked to perfection. Tender and tasty at the same time. My husband really nailed it. Kudos to him! :)

So here's the recipes, re-created by my husband inspired from one of the Cavalerro Restaurant & Cafe's menu. 

Chicken Parmesan Crumbs


4 slices of 2 days-expired bread
1 cup of Parmesan cheese
1 cup of plain flour
1 egg
1/2 cup of milk
A pinch of salt
Fresh chopped parsley
4 pcs of (not-so-thick) chicken breast


1. Put the bread into food processor and pulse it until it becomes finely processed crumbs
2. Stir the breadcrumbs, parmesan cheese and chopped parsley, set aside
3. Combine the milk and the egg, set aside
4. Dip the chicken breast in the flour 
5. And then continue dipping it in the milk and egg mixture before dipping it into the breadcrumbs
5. Deep-fry until the chicken is golden brown

Crispy potato wedges


2 pcs of potatoes
Salt & pepper, to taste


1. Cut the potatoes into wedges
2. Boil it on medium heat for approximately 10 minutes, or until soft. 
3. Toast it and fry it until golden brown
4. Add seasoning to the wedges