Re: Chicken Recipes
My version of Chicken Parmagiana ....
This version is delicious and light - not heavy with a lot of sauce!!
Breaded chicken cutlets
Tomato Slices (thin)
Mozzerella (sliced - not too thick) (I used Polly-O)
Tomato Sauce - not a heavy sauce ... (I use a marinara sauce)
1. Bread chicken cutlets and fry until cooked
2. Line a cookie sheet / baking pan with a thin layer of sauce
3. Lie cooked, cheicken cutlets in pan
4. Place tomato slices on top of chicken - enough slices to cover chicken - slices do not have to be overlapping and do not have to completely cover cutlet
5. Place Mozzerella slices on top of tomato slices - enough to almost cover cutlet entirely
6. Bake in oven until cheese is melted
7. While cutlets are baking .... Lie thin layer of tomato sauce on serving platter
8. Lie cooked parmagiana on serving platter, garnish with parsley and buon appetito!!!
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