Recipes, Etc.

You don’t have to go to an Italian restaurant to have this delectable dish, make it at home and enjoy ... and watch the compliments come your way...bon appetit Chicken Parmigiana

3/4 cup plain breadcrumbs 3/4 cup grated Parmesan cheese 8 chicken cutlets (about 11/2 lbs. total) Salt & Pepper 2 large eggs, lightly beaten 2 cups tomato sauce of your own choosing 1/4 cup olive oil

1. Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl; Split chicken breasts in half; pound down with a mallet or with your hand if you wish. Season both sides of chicken with salt and pepper. Dip chicken in the beaten eggs, then dredge in breadcrumb mixture, turning to coat both sides. 2. Spread tomato sauce onto the bottom of a 10 x15 inch baking dish. Heat oil in a large skillet over medium heat (see etc. notes). Place 4 chicken cutlets in skillet; cook until golden, 1 - 2 minutes on each side. Note the Parmesan cheese makes the cutlets more golden! Using spatula, transfer the cutlets in the baking dish, placing them on top of the sauce. 3. Top each cutlet with slice of mozzarella. Broil about 4 inches from heat - until sauce is hot and cheese is melted and lightly browned - 5 - 8 minutes.

Etc.— Make sure you place your skillet on the heat for a few minutes, when the pan is medium hot, place the oil in the pan. One sure way to know that the oil is ready for the cutlets is to take a few breadcrumbs on your fingers and flick the crumbs in the oil; if it sizzles it is ready.

Although this dish is traditionally served with a side of pasta, a crisp salad dressed with oil, vinegar and herbs is also a nice accompaniment.

This dish also makes wonderful leftovers. Reheat it for 10 minutes; try it in a sandwich with a little extra sauce on the side.

You may make this dish the night before, refrigerate, and simply place in a 350 degree oven for approximately one hour.

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