Post by wilderness on Feb 12, 2017 9:39:23 GMT -5
Just Enough Chicken Parmesan
wellenuffalone.blogspot.com/2009_01_01_archive.html
. . . or turkey, or veal or even tempeh if you swing that way. I picked up a lump of mozzarella yesterday and my brain went straight to this. And it was sooo yummy, I may make it again tomorrow.
This tastes better if you use the best Parmesan you can afford; the harder it is the longer it lasts. If you think Parmesan comes in a can, please go read someone else's blog. If you usually buy it pregrated and end up throwing some away, stay here but don't do that anymore.
One chicken breast half can be sliced into about 4 thin cutlets, a pounded half chicken breast will never be thin enough to cook quickly. So slice the breast, and use half the slices in this dish, and half in another. This is a good recipe to use with chicken tenders, they pound out quite well.
You can serve it over spaghetti or even on a sub roll, the only thing to worry about is over saucing. If it is swimming in sauce, the nice crunchy coating will get soggy.
VEAL, CHICKEN OR TURKEY PARMIGIANA
2 cutlets (about 8 ounces total of veal, turkey or chicken)
1 egg, beaten
2-3 tablespoons bread crumbs
2-3 tablespoons grated Parmesan
Salt
Pepper
2 tablespoons cooking oil
Less than ¼ cup tomato sauce
3 tablespoons shredded mozzarella
Pound the cutlet 1/4"-1/8" thick, or as thin as you can.
Season cutlet with salt and pepper.
Set up 3 plates: 1 with beaten egg, 1 with bread crumbs, 1 with
Parmesan cheese.
Dip into beaten egg, then into crumbs, then dip into Parmesan cheese.
Sauté cutlets in oil until golden brown about 1 minute on each side.
Add 1-2 tablespoons pasta sauce to shallow casserole,
Place cutlets in casserole and top with pasta sauce.
Add mozzarella cheese and any leftover Parmesan.
Bake 15 minutes or until the cheese melts and browns.
wellenuffalone.blogspot.com/2009_01_01_archive.html
. . . or turkey, or veal or even tempeh if you swing that way. I picked up a lump of mozzarella yesterday and my brain went straight to this. And it was sooo yummy, I may make it again tomorrow.
This tastes better if you use the best Parmesan you can afford; the harder it is the longer it lasts. If you think Parmesan comes in a can, please go read someone else's blog. If you usually buy it pregrated and end up throwing some away, stay here but don't do that anymore.
One chicken breast half can be sliced into about 4 thin cutlets, a pounded half chicken breast will never be thin enough to cook quickly. So slice the breast, and use half the slices in this dish, and half in another. This is a good recipe to use with chicken tenders, they pound out quite well.
You can serve it over spaghetti or even on a sub roll, the only thing to worry about is over saucing. If it is swimming in sauce, the nice crunchy coating will get soggy.
VEAL, CHICKEN OR TURKEY PARMIGIANA
2 cutlets (about 8 ounces total of veal, turkey or chicken)
1 egg, beaten
2-3 tablespoons bread crumbs
2-3 tablespoons grated Parmesan
Salt
Pepper
2 tablespoons cooking oil
Less than ¼ cup tomato sauce
3 tablespoons shredded mozzarella
Pound the cutlet 1/4"-1/8" thick, or as thin as you can.
Season cutlet with salt and pepper.
Set up 3 plates: 1 with beaten egg, 1 with bread crumbs, 1 with
Parmesan cheese.
Dip into beaten egg, then into crumbs, then dip into Parmesan cheese.
Sauté cutlets in oil until golden brown about 1 minute on each side.
Add 1-2 tablespoons pasta sauce to shallow casserole,
Place cutlets in casserole and top with pasta sauce.
Add mozzarella cheese and any leftover Parmesan.
Bake 15 minutes or until the cheese melts and browns.
