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Instructions |
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1. OPTIONAL, for thinner cutlets- with the flat side of a cleaver or a
heavy skillet (you can also use a roller or even a wine bottle), pound
or roll the chicken breasts between two sheets of plastic wrap to the
desired thickness. I cut them in half keeping a corner intact.
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2. PREHEAT oven to 400 degrees F.
SET the tomato sauce on low heat to warm (it will spread more
easily)
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3. THOROUGLY coat cutlets with bread crumbs (press down firmly
while coating with bread crumbs).
ON medium-high heat, melt the butter with the olive oil. Sautee the
breaded cutlets until they are deep golden brown on both sides.
Remove to paper towel spread over old newspaper to drain.
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4. PLACE 1/2 cup of the warm tomato sauce in the bottom of a
baking dish large enough to hold the cutlets in one layer. Add the
cooked cutlets to the baking dish; cover with the rest of the tomato
sauce of the warm tomato sauce and the sliced/grated mozzarella.
COOK the chicken parmesan in the oven for ten minutes. If the
cheese has not melted/browned you can slip it under the broiler for
a minute or so - keep an eye on it so the cheese does not burn.
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Originally Submitted
1/22/2017
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