Amazing Parma

Tonight for dinner I am made an amazing Chicken Parmigiana. I used the sous vide to precook the butterflied chicken breast to 60.5c for 2 hours. Afterwards I did the usual crumbling with breadcrumbs and egg.

I heated the oil to 180c and got the crumb nice and crispy. Having the right tools to get the right temperatures made it a breeze and took out the guess work.

Finished off with pizza sauce and cheese and... Well you had to be there.