So, I did.
I don't have a recipe that I work from so I'm going to try to remember the recipe here.
Chicken Parmesan
Sauce:
1 can of whole, peeled tomatoes (dice the tomatoes, reserve all juice)
1/4 onion, diced fine
1 TB olive oil
Salt/Pepper
In a small sauce pan heat the olive oil over medium heat, add the onions, when they are soft and translucent add the tomatoes and their juice. Simmer over low heat for 15-20 minutes.
For the cutlets:
1 lb chicken cutlets
1 cup bread crumbs
1/2-1 cup shredded or grated parmesan
1 TB dried parsley
1 TB dried oregano
2/3 cup flour
Salt/Pepper
pinch or two of cayenne pepper
2 eggs
1/2 cup olive oil
and tasty mozzarella cheese, sliced
You'll need three plates:
1) this plate will have the flour, salt/pepper and cayenne pepper
2) this will have both eggs, lightly beaten, with about 1 TB of water
3) this plate will have the breadcrumbs, parm, parsley, oregano, all tossed together
In a large pan, heat the olive oil over medium high heat until shimmery.
Take a cutlet, dredge in the flour, coating both sides. Transfer to plate 2 with the egg, quickly dunk and allow excess egg to drip off. At plate 3, lay the eggy cutlet into the mixed crumbs/parm and gently press, flip and repeat-coating both sides with crumbs and parm.
Carefully place the cutlet in the hot oil and allow to cook until golden brown and delicious. Flip and repeat. IF you have thin cutlets, this will only take a few (about 3) minutes per side. Transfer to a warm, paper towel lined plate.
To assemble:
First, preheat your oven's broiler.
Pour the sauce into the bottom of a small baking sheet (mine was about 5x9 inches). Lay the cutlets on top of the sauce, gently overlapping each other. (I was able to fit three cutlets in my baking dish.) Once laid out, place the mozzarella cheese on top. Place in under your broiler for a few minutes...watch carefully so the cheese doesn't completely liquidate and burn. When done, allow to rest for a minute. Serve Hot!
Making a mess, creating the tasty cutlets.
Golden, brown & delicious!You might notice a roasted bell pepper in the back...that's for tomorrow!
They were really tasty!
Fresh and hot out of the oven.
Make sure you get a little of that sauce on top.Next time out the sauce will get some fresh basil to bring it up a notch, otherwise it was perfectly simple and really tasty.
5 comments:
Of course you could double the sauce and serve with pasta, but we didn't want the noodle to get in the way with all the extra carbs....
What the...? Me...talking about carbs??? Actually I was just too lazy and didn't feel like making pasta.
Looks great!
This was *so* good, and really hit the spot. The chicken is very lean, so really the only thing that's not "healthy" is the cheese, and if you can't have cheese at least in moderation, your life will be sad. :)
[The show was "Everyday Food" on PBS.]
The day you start worrying about carbs is the day the world ends.
Uhh...next time you make that, call me. I'll bring the vino! Yummm!
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