Joe

This recipe needs some help to make it better than just okay. The addition of 1/2 tsp each of Harissa, lemon juice, and 1/4 tsp onion powder, and garlic powder. Make a small patty to ensure the ingredient levels are savory. Keeping in mind, parmesan tops the fried patties. Ensure the oil temp is a minimum of 350 degrees. Place fried cakes on paper towels. Sprinkle the remaining parmesan upon removal of frying the patties. The addition of applesauce with the sour cream to top the served patties will round out your taste experience.

A wonder of Wonders!! My Daughter, Wife and even my 13 yr old granddaughter raved about this dish. Firstly, before anything else you do.... Watch the vid! Chef John has some cost-effective tips on flouring your chicken. As well as seasoning the chicken, instead of the flour, eggs, and panko. You will never do it any other way, again. Two things I changed was to use my wife's spaghetti sauce. Of course... The other was to use Italian Seasoning instead of fresh basil, which was not at hand. The most important aspect of building the layers, per Chef John, was using the sauce sparingly. Keeping it away from the edges, about 1/2", so they crisp up in the oven providing that delicious crunch factor. Chef John recommended the mozzarella and provolone be cut to about 3/8"pieces. Believe me, it's worth the extra effort. With all the cheeses, I made sure to keep them on top of the sauce bed and away from the edges, as well. I made sure to remember the sprinkling of olive oil over the cheese. One last thing I did. Not knowing just how much the chicken got done while frying, I checked them at 12 mins and found that was sufficient time to read 165 degrees F. I hope these tips will produce the same savory and delicious results as was enjoyed by my family. We WILL be making this again and again...

The first time we made it, there was not enough sauce. So.. the next time we doubled the sauce ingredients. It can out perfectly. Also, after all the ingredients are in the wok, let it come to a strong boil until the chicken takes on a mahogany color.