ITALIAN
CHICKEN CUTLETS by CHEF DAN:
Serves
4
INGREDIENTS:
1
tablespoons grape-seed oil
2
chicken breasts halves, pounded very thin, and cut in half, so that you have 4
thin cutlets
1/4-teaspoon
salt and pepper
1/2--cup
grated provolone cheese
16-24
paper thin shaving of parmesan cheese
2
cups Panko (Japanese bread crumbs)
1
cup flour
2
eggs, lightly beaten
1
jar Bertolli Classico tomato and basil sauce
DIRECTIONS: (PRE-HEAT OVEN TO BROIL)
1.
Sprinkle
each cutlet with salt and pepper and dust lightly with flour, shaking off the
excess.
2.
Place
the beaten eggs in a bowl.
3.
In
another bowl mix Panko and provolone cheese together.
4.
Dip
each cutlet into the eggs and then dip into the panko.
5.
Using
a fork to press the crumb firmly down on the cutlet.
6.
Gently
turn over and with a fork press crumbs onto cutlet.
7.
Heat
1 tablespoon oil in a sauté pan over medium-high heat.
8.
Fry
until golden brown on both sides, about 1-2 minutes per side, transfer to
plate.
9.
Spread
tomato sauce into the bottom of 10-by15-inch baking dish.
10.
Add
cutlets and place the thin shaving of parmesan chasse on top.
11.
Broil
for 4-inches from the heat source until sauce is hot and cheese is melted and
lightly browned about 5-7 minutes.
12.
Place
cutlets on plates and spread some hot sauce over.
ENJOY DAN: BON-APPETITE!!
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