Add chicken parm

recipes/docs/italian/chicken-parmesan.mdx

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+---
+sidebar_position: 3
+---
+
+import Admonition from '@theme/Admonition'
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
+# Classic Chicken Parmigiana (Parmesan)
+
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    Classic chicken parm can be made with panko breadcrumbs or homemade ones.
+    
+    ![image](@site/docs/static/img/not-found.svg)
+  </TabItem>
+
+  <TabItem value="ingredients" label="Ingredients">
+    ```text title="Chicken & Breading"
+    6 boneless skinless chicken breasts
+    1 cup flour
+    Salt & black pepper (to season flour)
+    3 eggs
+    3 TB cream (or milk/water)
+    Salt & black pepper (to season egg wash)
+    ¼ cup minced flat leaf parsley (divided)
+    1 ½ cup breadcrumbs
+    1 cup freshly grated parmesan cheese
+    ½ cup olive oil (for frying)
+    ```
+
+    ```text title="Chicken Parm"
+    1 quart Marinara Sauce
+    2 cups grated/shredded whole milk mozzarella
+    Remaining ¼ cup minced flat leaf parsley (for garnish)
+    ```
+
+    <Admonition type="info" title="Chicken Substitute">
+      <p>Chicken thigh is an appropriate substitution for chicken breast in my experience.</p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="instructions" label="Instructions">
+    **Preparation**
+    1. Pre-heat oven to **350°F**.
+    2. Place one **chicken breast** inside a gallon size ziplock bag. Using a kitchen mallet, pound the chicken breast to an even size, approximately **½ inch** thick. Repeat for the remaining breasts.
+
+    **Breading**
+    1. Prepare three shallow trays. In the first tray, place the **flour** and season with **salt and pepper**.
+    2. In a small bowl, beat **eggs** with the **cream**. Pour this egg wash into the second tray. Add **salt**, **pepper** and **half of the minced parsley** to the egg wash.
+    3. In the third tray, place the **breadcrumbs** and mix in the **parmesan cheese**.
+    4. To bread, dredge each cutlet in the **flour** on both sides, dip in the **egg wash**, and finally cover completely with **breadcrumbs**. Set aside and finish breading all cutlets.
+
+    **Frying**
+    1. Heat **olive oil** in a large skillet until very hot. Ensure this will cover about half of the chicken when placed in the skillet.
+    2. Cook two cutlets at a time, turning when they start to get a golden color. They will cook fast on the outside; they will finish cooking in the oven.
+    3. Drain fried cutlets on a paper towel and finish frying the rest of the cutlets.
+
+    **Bake & Serve**
+    1. Add 4 big spoonfuls of **marinara sauce** to the bottom of a large lasagna or baking pan. Alternatively place a spoonful on each piece of chicken. Avoid using too much or the final result will be soupy.
+    2. Arrange the cutlets in a single layer or slightly overlapping.
+    3. Add a spoonful of **marinara sauce** over each cutlet and around the sides.
+    4. Sprinkle the **mozzarella cheese** over the cutlets, and finish with the rest of the **flat leaf parsley**.
+    5. Bake for **25-35 minutes** until the cheese is starting to turn golden brown.
+    6. Serve immediately.
+
+    <Admonition type="info" title="Low Fat Options">
+      <p>It's difficult to sub cheese in this recipe but using a low fat mozzarella cheese makes it a slight bit healthier.</p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="references" label="References">
+    https://www.homemadeitaliancooking.com/chicken-parmesan/
+  </TabItem>
+</Tabs>