CHEESE MAKES THIS DISH GREAT ENJOY DAN:

                            CHICKEN PARMIGIANA by CHEF DAN:

 

(Parmigiana is cow’s milk that is heavily influenced by the diet of the animal, and it’s known that the monks cultivated clover and Lucerne which gave flavor to the cheese)

You can substitute aged hard Parmesan cheese.

 

(Cooked in a Flameware casserole dish from Robbie@CookonClay.com)

 

Serves 4

 

INGREDIENTS:

8 chicken cutlets (about 1-1/2-pounds) of boneless, skinless, chicken breast, halved horizontally

Sea salt and freshly ground black pepper to taste

1/4-cup of all-purpose flour

2 eggs beaten

2 tablespoon milk

2/3-cup Panko bread crumbs

1/4-cup grated Parmesan cheese

1/2-teaspoon EACH dried oregano, smoked paprika, and Italian seasoning

3 tablespoon olive oil

1 (24 Oz) jar of marinara sauce

1 pound fresh mozzarella cheese, sliced

 

DIRECTIONS:        PRE-HEAT OVEN TO 400 DEGREES)

1.    Place the flour and milk and egg in separate shallow bowls.

2.    In the third bowl combine the Panko, Parmesan cheese, and the spices.

3.    Coat the chicken with the flour, and then dip into the egg-milk mixture.

4.    Then coat with the bread crumbs and spices, pressing to help adhere.

5.    In a skillet over medium-high heat, add oil heat until the oil sizzles.

6.    Season chicken and put the chicken in and sauté until golden brown, 2 minutes on each side.

7.    In a flameware casserole dish pour in the marinara sauce.

8.    Top with the chicken and fresh mozzarella.

9.    Bake for 20-25 minutes or until bubbling and golden brown.

    

              ENJOY DAN:                             BON-APPETITE!!