Thursday, January 30, 2014

Chicken Parmesan

This weekend I made a double batch of my Mom's Chicken Cutlets, always like to have these in the freezer. Tonight Chris added some marinara sauce, from the freezer, and made Chicken Parmesan. This chicken recipe always results in a moist breast with a delicious fried egg coating. The sauce and cheese only added even more flavor.

Mom's Chicken Cutlet Recipe -

Have 2 dishes set out. In one put bread crumbs. In the second put in the eggs but first separate the eggs. Beat the egg whites then mix in the yolks. Dredge the cutlet in bread crumbs, then dip in to the eggs. (I added fresh chopped parsley to the egg wash) Let as much egg drip as off possible before adding to the hot oil. Do not touch the cutlet until it looks like the eggs is set. You will be tempted to move it around but do not!

Once the egg is set flip the cutlet to cook the other side. Drain fried cutlets on paper towels and put in 350˚ oven for about 15 to 20 minutes to finish cooking.

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