Chicken Parmesan
I made this for Judy and Brian, and we liked it a lot. A simple classic meal, served with grated Parmesan, green salad, and garlic bread. Oh, and wine of course!
Set oven to 400°
2 large whole boneless skinless breasts, about 1 ½ lb. total
Trim and carefully slice the chicken breasts in half sideways so they’re half the thickness. You can pound them thinner, if you like.
2 cups dry bread crumbs, seasoned with grated Parmesan
Spread crumbs on a flat plate and coat chicken with bread crumbs, pressing down firmly while coating.
4 tbsp. extra virgin olive oil
4 tbsp. butter
Melt on medium high heat, and saute the breaded cutlets until they are deep golden brown on both sides. Remove to paper towel spread over newspaper to drain.
For a thicker crust you can dip cutlets in flour, then in a beaten egg, then the bread crumbs and then saute. Move each one to the hot skillet when breaded so they don’t get soggy.
2 cups Italian tomato sauce, warmed
Place ½ cup of sauce in bottom of a baking dish large enough to hold the chicken in one layer. Add the chicken and cover with the rest of the tomato sauce.
½ lb. fresh mozzarella cheese, thinly sliced or grated
salt and fresh ground pepper to taste
Spread on top of chicken.
Bake for 10 or 15 minutes, until chicken looks done. You can slip it under the broiler for a minute to brown the cheese, if needed.
Serves 4.
Set oven to 400°
2 large whole boneless skinless breasts, about 1 ½ lb. total
Trim and carefully slice the chicken breasts in half sideways so they’re half the thickness. You can pound them thinner, if you like.
2 cups dry bread crumbs, seasoned with grated Parmesan
Spread crumbs on a flat plate and coat chicken with bread crumbs, pressing down firmly while coating.
4 tbsp. extra virgin olive oil
4 tbsp. butter
Melt on medium high heat, and saute the breaded cutlets until they are deep golden brown on both sides. Remove to paper towel spread over newspaper to drain.
For a thicker crust you can dip cutlets in flour, then in a beaten egg, then the bread crumbs and then saute. Move each one to the hot skillet when breaded so they don’t get soggy.
2 cups Italian tomato sauce, warmed
Place ½ cup of sauce in bottom of a baking dish large enough to hold the chicken in one layer. Add the chicken and cover with the rest of the tomato sauce.
½ lb. fresh mozzarella cheese, thinly sliced or grated
salt and fresh ground pepper to taste
Spread on top of chicken.
Bake for 10 or 15 minutes, until chicken looks done. You can slip it under the broiler for a minute to brown the cheese, if needed.
Serves 4.