Free Online Recipes
 |  

Sign Up login
 
 

Chicken or Veal Parmigiana Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Chicken or Veal Parmigiana

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 c. fine plain fresh bread crumbs
1/2 c. finely grated pecorina Romano or parmesan cheese (1 oz)
Coarse salt and freshly ground pepper
1 c. all purpose flour
4 large eggs, lightly beaten
1 pound chicken cutlets, or veal cutlets pounded to an 1/8 inch thickness
1/4 cup vegetable oil, plus more if needed
 

Instructions
Bread and fry the cutlets- combine bread crumbs, pecorino Romano, ½ tsp salt, and some pepper. Put flour, eggs and breadcrumb mixture in 3 separate dishes. Dredge cutlets in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes. Heat oil in large straight sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Work in batches, fry cutlets until golden, 3-4 minutes per side. Transfer to a paper towel lined baking sheet. (If oil gets too dirty, discard and heat an additional ¼ cup.)
Assemble the dish- Preheat oven to 375°. Spread ¾ cup marinara sauce in the bottom of a 9 by 13 inch baking dish. Arrange a single layer of cutlets on top. Top with 1 cup sauce, covering each piece. Sprinkle with mozzarella and pecorino Romano. Cover with foil. Bake until bubbling, about 10 minutes. Uncover; bake until cheese melts, about 2 minutes more.


Originally Submitted
3/11/2013





0 Out of 5 from 0 reviews

You can add this Chicken or Veal Parmigiana recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.