Chicken Parmigiana

Brown chicken breasts in olive oil and garlic



Cover and simmer for thirty minutes. Add cheese, cover until cheese melts



Enjoy

All you need is a fork, a knife and ME !!

Another beautiful meal!

John - Are you on a low carb diet? Where's the bread crumbs Bro?

Not bad,

However I prefer chicken cutlets that have been pounded down, breade(seasoned flour, egg wash, breadcrumb/parmesan/parsley mixture, and either deep fried(peanut oil), or pan fried(oilve oil/butter). Then covered in a couple layers of homemade marinara, reggiano parmesan, mozzerella, & then thrown under the broiler to bown up the cheeses. served over a thin pasta noodle.

Looks great John!

Looks like another keeper.

Where's mine? I saw 3 pieces in the pan.

quote:

Originally posted by Baah Ben

John - Are you on a low carb diet? Where's the bread crumbs Bro?

ditto.

I pound the breasts flat. run them through a severely beaten egg (bad bad egg) and then roll in my homemade stale-bread bread crumbs with herbs.

I agree...start with a good chicken cutlet....breaded after dipping in flower and egg...then put on your sauce and cheese and bake 'til hot....however,that said, when we're in a time pinch, we do it your way, even using Perdue frozen cutlets from Costco,microwave thawed!!!

Ok as long as I did not hog this first with my recipe...

I try to temper the breasts in the freezer so I can really butterfly them thin. THen I put them between wax paper and pound them on the tile floor with a cast iron pan. then I lightly flour them, dip them in seasoned egg and then in freshly made bread crumbs (this makes all the difference in the world)..Jsut try it once instead of that Progresson stuff.

I get the oven hot (375) and while that's happening I fry the cutlets in a cast iron pan with good olive oil and basically get them done. Then I place them in a glass oven dish that has already had some olive oil and a bit of sauce (homemade) at the bottom. Then I put some sauce on the top of each cutlet but not too much to get it soggy. Then I use shredded whole milk mozzarella (not that part skim plastic stuff)and here again, the shredded stuff is much better. You get even coverage and it all gets done fast...remember the cutlets are already cooked. they do not need much oven time the way i do them.

I keep them in the oven at 375 until the cheese has melted the way I like it. They come out and then you can hit them with a bit more sauce. But, this way, they have stayed crispy...the way they make it in my favorite Italian restaurants.

Now, raise your hand if you have had lousy chicken parm at a restaurant. The most common mistake I find is they prep the cutlet ahead of time. he breading gets pasty and the chicken gets tough. A good Italian restaurant has the cutlets butterflied and flattened, but they bread it and fry it to order. It takes two minutes...why not do it the right way.

My sauce...I get a can of Walmart Great Value diced tomatoes and one can of their crushed..I like the texture of the two combined. I saute good olive oil with some garlic (lots) and a small diced onion. I add some white wine, pepper, a little sugar and salt and cook it for a few minutes. Then I add a lot of fresh chopped parsley and fresh torn basil leaves and cook it for another 15 minutes on low. Taste it to see if it has too much bite from the tomatoes and add a bit more sugar.

quote:

Originally posted by leethebard

I agree...start with a good chicken cutlet....breaded after dipping in flower and egg...then put on your sauce and cheese and bake 'til hot....however,that said, when we're in a time pinch, we do it your way, even using Perdue frozen cutlets from Costco,microwave thawed!!!

Yep, that's the key. When I have plenty of time I do it the old way. Either way I never get any complaints from friends and family.