gayla50
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Age : 53
Joined : 12 Oct 2006
Posts : 3492
Localisation : Western North Carolina
|  Subject: Chicken Parmagiana  Sun 08 Jul 2007, 10:42 pm | |
| My version of Chicken Parmagiana ....
This version is delicious and light - not heavy with a lot of sauce!!
Breaded chicken cutlets
Tomato Slices (thin)
Mozzerella (sliced - not too thick)
Tomato Sauce - not a heavy sauce ... (I use a marinara sauce)
Bread chicken cutlets and fry until cooked
Line a cookie sheet / baking pan with a thin layer of sauce
Lie cooked, cheicken cutlets in pan
Place tomato slices on top of chicken - enough slices to cover chicken - slices do not have to be overlapping and do not have to completely cover cutlet-
Place Mozzerella slices on top of tomato slices - enough to almost cover cutlet entirely
Bake in oven until cheese is melted
while cutlets are baking Lie thin layer of tomato sauce on serving platter
Lie cooked parmagiana on serving platter, garnish with parsley and buon appetito!!!
_________________
Gayla
"They take great pride in making their dinner cost much; I take my pride in making my dinner cost so little."
---Henry David Thoreau (1817-1862) |
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