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ITALIAN CHICKEN CUTLETS

- from chicken recipe
2 whole chicken breasts, skinned,
boned, halved
1/4 c. flour
3/4 c. dry bread crumbs
1 tsp. dried oregano leaves
1/4 tsp. salt
1 egg, beaten
1 tbsp. water
1 (8 oz.) can tomato sauce
1/4 tsp. dried basil leaves
1/8 tsp. garlic powder
1/4 c. oil
4 slices (4 oz.) Mozzarella cheese
1/4 c. grated Parmesan cheese
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap
or waxed paper. Working from center, gently pound chicken with rolling pin
or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining
chicken pieces, making 4 cutlets. Coat chicken cutlets with flour. In shallow
dish, combine bread crumbs, oregano and salt. In another shallow dish,
combine egg and water. Dip each cutlet in egg mixture; coat with crumb
mixture. In small saucepan, combine tomato sauce, basil and garlic powder.
Cook over low heat until thoroughly heated, stirring occasionally. Meanwhile,
heat oil in large skillet over medium high heat until it ripples. Add cutlets;
cook until crisp and golden brown on one side, 6 to 8 minutes. Turn; cook
other side about 2 minutes or until chicken is no longer pink. Top each cutlet
with cheese slice. Cover skillet to melt cheese, about 1 minute. Place cutlet
on serving plate. Serve with sauce and Parmesan cheese. 4 servings.

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