Tuesday, October 9, 2007

Amazing!!

Tonights dinner was sooo good! I feel like I haven't cooked anything really yummy lately and this finally broke that rut! I found the recipe from another flood blog.
Recently I haven eaten at the Old Spaghetti Factory downtown a few times and the last time I had the chicken parm. When I bit into what I made it reminded me just of what I had there. The only change I made was that I did not make my own sauce but it was still just as good! :)

For the chicken:
4 chicken breast cutlets, about 6 oz. each.
Flour, salt & pepper
2 eggs, beaten with about 2T water
Italian breadcrumbs
Grated parmesan cheese
Half a ball of sliced, fresh mozzarella (please don’t use polly-0)

For the sauce:
1 large can crushed tomatoes
1 small can tomato sauce
3 cloves garlic, minced
½ yellow or white onion, minced
1T dried oregano
½ T dried rosemary
Pinch of crushed red pepper
About ¾ cup of chiffonade or torn basil leaves
Olive oil
Sauté garlic and onions in olive oil until fragrant and onions are translucent. Add oregano, rosemary and crushed red pepper and both cans of tomatoes. Simmer over medium heat for about 10 minutes and then stir in basil and season to taste with salt and pepper. Let the sauce continue to simmer over low heat while you prepare the chicken.

Preheat oven to 350

Set up a cookie sheet or sheet pan covered in foil and sprayed with nonstick cooking spray next to the stove.

Set up 3 bowls or casserole dishes. One with flour, salt & pepper combined, one with the egg and water mixture and one with the bread crumbs and parmesan cheese.

In a large sauté pan or nonstick skillet, heat about ¼ cup olive oil over medium high heat until it shimmers. One at a time and working in batches so as not to crowd the pan (I did 2 at a time), dip each cutlet first in the flour mixture, then the egg mixture and then the breadcrumbs making sure to thoroughly coat with each layer even if it means pressing the chicken into the mixture, and fry about 3 minutes on each side or until the breading is golden and crispy. Move cutlets to sheet pan and top with more grated parmesan, 1 ladle of sauce and a thick slice of mozzarella cheese. Bake for 15 minutes and then switch to broil for 5 minutes more until cheese is golden and bubbly.

1 comment:

Kristy Lanteigne said...

mmmm that sounds really good! When are you free for dinner sometime. We could cook for our husbands.
Kristy