Chicken Parmesan

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Chicken Parmesan

Post  justmecookin on Wed Sep 07, 2011 9:37 am

Chicken Parmesan

Sauce:
1 28 ounce can imported diced italian tomatoes
2 cloves garlic, finely minced
2 tablespoons extra virgin olive oil
Salt & pepper to taste
3 tablespoons finely chopped basil
Dash of red pepper flakes (optional)

Veal:
4 Chicken Breasts
1 Cup Flour
Salt & Pepper
1 egg
2 tablespoons milk
2 cups bread crumbs
2 tablespoons butter
2 tablespoons olive oil
4 thin slices mozzarella cheese
3/4 cup grated parmesan cheese

Heat the oil in a heavy saucepan over medium heat, and add the garlic. As soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes. Turn the heat to high, and as soon as the sauce begins to bubble, turn back down to medium low.

Season with salt and pepper, and red pepper flakes if you are using them, and add the basil. Cook for another minute of two and remove from the heat.

Season the flour with salt and pepper, and place in a plastic bag. Pound the chicken breasts until they are 1/2 inch thick. Place each breast into the bag with the flour, and shake until it is well coated. Beat the egg with the milk in a bowl. In a second bowl place the bread crumbs. Dip each chicken breast first into the egg mixture, and then into the crumbs.

Preheat oven to 375 degrees. In a frying pan, heat the butter with the olive oil. Once the butter mixture is sizzling, fry the breasts until golden on each side. Place the chicken breasts side by side in a baking dish. Spoon some of the prepared sauce over the cutlets, and then lay a slice of mzzarella cheese on each. Finally, sprinkle with the Parmesan cheese. Bake for 15 minutes until bubbly and lightly browned. Serve immediately. Serves 4 to 6

justmecookin

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