Serves 4
4 boneless chicken cutlets, ask butcher to pound them thin
1 Tablespoon flour
1 egg, beaten
1 cup Italian breadcrumbs (I like Progresso brand)
½ cup olive oil, more if necessary
½ cup canola oil, more if necessary
1 quart tomato gravy – see Fuggedaboutit-Tomato Gravy
2 balls fresh mozzarella
Small bunch fresh flat leaf Italian parsley
Fresh ground pepper
Preheat oven 350 degrees.
Rinse chicken cutlets.
Place each piece in flour - cover both sides.
Then place in beaten egg - cover both sides.
Then place in breadcrumbs - cover both sides.
Shaking off excess at each step.
If you have the time it’s nice to put in refrigerator for up to 1 hour as this sets the breadcrumbs nicely.
Fry cutlets in 1/2 olive oil and 1/2 canola oil - adding more to pan if it dries up.
Fry for approximately 2 minutes on each side - we are going to bake them so don’t overcook them.
Place on paper towels to absorb excess oil.
Note: Remember to always clean off your surfaces that had any raw chicken - clean hands thoroughly as well.
You could do healthy version instead – see below.
Place chicken cutlets on a cookie sheet or a lasagna pan.
Spoon tomato gravy over each piece.
Place sliced mozzarella on top of each.
You could sprinkle freshly chopped parsley over each cutlet and some fresh ground pepper.
Bake in 350 degree oven for approximately 30 minutes.
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Healthy version -make bread crumb mixture - 1 cup breadcrumbs/1 Tblsp. flour
(enough for 4 cutlets)
-Spread olive oil on cookie sheet
-Coat each cutlet with olive oil
-Press cutlets into bread crumb mixture covering both sides
-Place cutlets on cookie sheet
-Bake on 350 degrees 15 minutes -
turn over.
-Sprinkle a little olive oil on each cutlet and bake another 15 min.
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