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We served our Chicken Parmesan over cooked spaghetti and with some extra tomato sauce and extra grated Parmesan cheese. But you can serve it over any pasta you prefer – or make a Chicken Parmesan sub or sandwich with these Chicken Parmesan cutlets instead. Served either way – this Chicken Parmesan is one delicious meal!
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.
  • 1½ pounds boneless skinless chicken breasts (either four small or two large breasts)
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 whole eggs
  • ¼ cup light cream or half & half
  • 1 cup seasoned Italian bread crumbs
  • 2 quarts your favorite tomato sauce, see our recipe here
  • 2 cups freshly grated Parmesan cheese, plus more for serving
  • ½ pound sliced mozzarella cheese (8 slices)
  • 1 pound dry spaghetti or other favorite pasta
  • Vegetable oil, for frying


  1. If using four small breasts halves, lay each between two pieces of plastic wrap and pound to about ¼ inch thick. If using two breast halves, butterfly each to open the breast up, cut in half to yield two portions per breast half, or four pieces, then pound out to about ¼ inch thick.
  2. To butterfly a chick breast, with a very sharp knife and the chicken breast flat on your board (the side that had the skin facing down), turn the knife blade on its side and cut into the thickest part but don’t go all the way to the end. Basically, you are cutting a flap which you will then fold open. Repeat for the other side of that same breast half so when you are finished, both flaps open up like butterfly wings. Once it is in that shape, then you can gauge where to cut to divide into two portions. Repeat for both breast halves then pound to ¼ inch thick.
  3. Preheat oven to 375 degrees F.
  4. Place a pot of water on to boil for the spaghetti.
  5. In a pie plate, mix flour, salt and pepper.
  6. In a medium bowl beat eggs with cream.
  7. In a third pie plate place bread crumbs.
  8. Pick each piece up one at a time with a fork and dip in flour, then shake, dip in egg and then in bread crumbs, making sure they are fully coated. Lay each breaded piece on a platter or on your board.
  9. Have the tomato sauce heated and standing by.
  10. In a cast iron skillet, heat about an inch of oil to 350 degrees F.
  11. Once hot, lay in two breaded pieces and fry on both sides, about 2-3 minutes total or just until browned. Remove with tongs to paper towels to drain and sprinkle on a little salt. Lay these in a casserole or roasting pan (ours was 11×14-inches).
  12. Once oil has recovered back to 350 degrees F, cook the second two pieces and again drain, salt and place in the baking pan.
  13. Sprinkle ½ cup of Parmesan cheese over each piece, then one cup of sauce per piece over the Parmesan, then finally top each with two slices of mozzarella cheese per piece. (Don’t sauce the bottom of the pan first to keep the pieces crispy).
  14. Place uncovered in the preheated oven and bake for 15 minutes.
  15. While chicken is cooking, cook the spaghetti according to the box directions.
  16. After 15 minutes, move the pan of chicken to the broiler and broil just long enough to brown the tops. (Ours took less than a minute to brown.)
  17. Serve the chicken with spaghetti, sauce and a little extra Parmesan cheese.

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