Chicken Parm Bites

Did I mention that crafting food definitely falls within the scope of this blog? I mean c'mon... did you really expect me to make a pun on the word "aftertaste" and not include edible crafts? It's like you don't even know me. (Well, maybe you don't so I forgive you).

For my first food crafting post, I'll show you what I made for dinner last night.

No matter how much of it I eat, I always end up with a lot of leftover chicken sausage in my fridge / freezer. It's easy to handle, keeps for a long time, and is healthier than pork sausage. It's also delicious. Maybe that's why I keep buying three packs at a time?

Like I said, it's delicious. But by pack number three, you're ready for something else.

Solution? Make it into something more delicious... like chicken parm. 

First off, if you're wondering what those green and white streaks are in my chicken sausage, those are herbs and cheese. Aside from adding an element of realism to the otherwise cartoony drawing, they distract from the odd fleshy color I chose for the chicken sausage.

Making these chicken parmesan bites is simple. You'll need:


At least two chicken sausages (pre-cooked; might I recommend these?)
One large egg
1/3 cup of flour
Parmesan cheese (fresh is best)
4 tbsp frying oil, such as canola or extra virgin olive oil
Kitchen shears

Cut the chicken sausage into 1/4" thick medallions in a bowl. In a separate bowl, beat one egg with one tbsp of water until homogenized. On a separate large plate, spread the flour around to make a thin layer.

Next, dredge (fancy for "dip") the medallions in the egg wash, and then move them to the flour plate. Turn them over gently on the plate to coat them completely.

In a frying pan, add the frying oil and heat over medium heat. Make sure the oil is hot before you add the medallions; you can place your hand above the pan to help determine this (but probably about 3-5min). After you add the medallions to the heated pan, saute about 5 minutes per side or until golden brown. Since the chicken is fully cooked you're good to go whenever the bites look appetizing.

Serving suggestion: put on top of linguine pomodoro and cover with parmesan cheese. Or just inhale them immediately. No judgement here!

I was kidding about the inhaling thing. Please wait until they cool down. And remember to chew. I don't want to get sued!


Note to self: stop buying so much chicken sausage.