i have some beef today with... chicken.
over the past year or so i've cooked chicken parmesan twice. let me take you through the recipe i used yesterday: i had four chicken breasts, i chopped them in half, dipped four of those halves into flour, dunked them in egg yolk and then coated them with a mixture that contained 2/3 cup of bread crumbs and about 1/3 cup of parmesan cheese. then i threw the chicken into a pan, poured some marinara sauce in there and i topped it off with sliced mozzarella cheese (the recipe called for a pound of the mozzarella but i used a lot less).
so i cooked that bad boy up, served it with some veggies and it was fine. the leftovers will be fine too. the recipe that i used the first time wasn't the exact same one but it was similar and, like Monday's experience, the meal was fine and the leftovers were fine too.
here is my problem: why is it called chicken parmesan when i use a lot more mozzarella than parmesan? once again, the recipe i used yesterday called for 1/4 cup of parmesan and a pound of mozzarella cheese. when it was all said and done, i could taste and see the gooey mozzarella but the parmesan in the chicken parmesan was almost an afterthought.
so i'm just going to call it chicken mozzarella from now on. as a sign of unity, i suggest that you do that same.
Kelly Rowland, play us out.
1 comments:
Mozzarella has a much stronger flavor as a cheese, so that's probably why it's so pungent to you. Parmesan is much more mild.
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