CHICKEN PARMESAN; PREP

LOCATION: T.G.I. Friday’s

CATEGORY: Prep C
DATE: 06/01/11
TOOLS: Disposable Gloves, Measuring Cups &
Spoons, Mixing Bowl-Large, Wire Whip
PLATE/STORAGE: 1/3 Insert, Covered, Refrigerated
SHELF LIFE: 2 Days

SENSITIVITY: Chicken lightly breaded and layered with PVC

between each layer in pan(s).

YIELD: 16 each
INGREDIENTS MEASURE PROCEDURE
**Wash hands. Thoroughly clean/sanitize food utensils, equipment and
Bread crumbs; Japanese 280 gm (10 oz. wt.) work surfaces. **
Cheese; parmesan; shredded 120 ml (½ cup) 1. In mixing bowl, thoroughly combine bread crumbs and parmesan
CHICKEN; BREAST; 4 OZ. WT. (112 16 each cheese.
GM); THAWED 2. Using gloved hands, place chicken breast, one at a time, into
bread crumb mixture and press chicken into bread crumbs on
both sides.
3. Remove breaded chicken breast and layer in 1/3 pan(s) with
plastic wrap between each layer.
4. Cover, label, day dot, initial, rotate and refrigerate at 33° - 40° F
(1° - 5° C).

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