chicken dishes are so easy to create and their versitility makes them a valuable weapon in our kitchens. We offer some classic here and some none classic dishes. Budget minded families will always enjoy a good old fashion chicken dinner.
Quick Note…
I like to use chicken breasts as opposed to a thin sliced cutlet for these. The breasts are pounded to thin them out, but not as thin as a store brought cutlet.
the ingredients to create chicken cutlet parmesan:
Stir together the flour, salt, and dry basil in a low baking dish.
In another baking dish crack your eggs and mix in the chopped fresh basil.
And in yet another baking dish mix your bread crumbs and dry parsley.
I know it is alot of dishes, but coating the chicken will be easier.
Slice your breasts in half and pound or roll them to a 1/4 in thickness. They'll look butterflied and that is the idea.
Place the breast into the dish with the flour and shake till coated, turn and shake again then repeat with the rest of the chicken.
Then one by one place into the egg mixture and then into the bread crumb mixture and then on to an empty plate.
Once all of your chicken is coated and in your plate start up the cooking oil and olive oil in a deep frying pan. Start to simmer your sauce in a small pot.
Preheat your oven to 300
Once the oil is nice and hot add, carefully the cutlets, maybe 1 or 2 at a time so not to crowd or over lap.
Give the pan a light shake to coat the top of the cutlets with the hot oil. Check till golden brown and then turn them over in the oil.
Place on brown paper, to drain
Once all of your cutlets are browned place on a baking sheet. Cover with the fresh Mozzarella cheese and place into the oven till the cheese is nicley melted.
Take a nice size bowl that will hold one of the cutlets, and scoop some warm tomato sauce into the bottom of the bowl. Add the chicken cutlet on top of the sauce then sprinkle with Pecorino Romano or Parmigiano Reggiano and serve with a nice toasted garlic bread.
Quick Note…
I like to use tenders of thing cut chicken cutlets sliced into strips for this recipe.
the ingredients to create this dish:
Crack the 2 eggs in a bowl and stir, with salt, pepper and dry parsley.
In a baking dish mix the cormeal, walnuts, paprika and the dry garlic.
In a heavey skillet melt the butter and then add the bacon and cook till almost crispy
Boil some salted water in a large pot and place the broccoli in a colander on top of the boiling water to steam the broccoli
Add the oil to the bacon and butter and heat
Take the chicken and toss in the egg mixture, then place into a bowl. Toss in the cormeal mixture a little at a time and toss with your fingers to coat the chicken lightly.
Add the coated chicken to the bacon and oil and stir fry till lighty browned and cooked through.
In a large bowl add the broccoli and then top with the chicken, bacon and oil, give it a light toss and serve with some bread.