This is a little like the Austrian treatment of veal, but with an Italian accent. Serve it with spaghetti. If you don't have commercial bread crumbs handy, dry a couple of slices of bread in a 250 degree oven, and then whirl in the blender or food processor. Presto! Your own bread crumbs.
8 scaloppine (about 1 pound skinless, boneless chicken breast halves) or 1 thin sliced boneless roaster breast
1/4 cup flour seasoned with 1 teaspoon salt and 1/8 teaspoon Ground pepper
2 eggs
1/2 cup fine dry bread crumbs
6 tablespoons oil
1 cup homemade or prepared marinara sauce (available in supermarkets)
1/2 pound mozzarella cheese, thinly sliced
1/2 cup grated Parmesan cheese
Place seasoned flour on a sheet of wax paper. Break eggs into a shallow bowl and beat lightly. Place bread crumbs on a separate sheet of wax paper. Dip scaloppine in flour to coat lightly, shake off excess. Dip in beaten egg, then coat with bread crumbs. In large skillet over medium-high heat, heat oil. Add saute scaloppine and saute for about 1 minute per side until golden brown. Drain on paper towels. Arrange scaloppine in shallow baking dish or casserole. Cover with marinara sauce and mozzarella cheese. Sprinkle with Parmesan cheese and bake in 350 degree oven for 15 minutes.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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