MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Parmesan
 Categories: Poultry, Cheese, Breads, Herbs
      Yield: 6 Servings

      2 lb Boned, skinned chicken,
           - turkey or pork cutlets (or
           - chicken thighs for even
           - more flavour)
    1/2 c  A-P flour
      3 lg Eggs
      3 c  Panko bread crumbs, as
           - needed
           Salt & black pepper
           Olive oil; for frying
      5 c  Simple Tomato Sauce
           - (separate recipe)
      1 c  Parmesan; fine grated
    1/2 lb Fresh mozzarella; in
           - bite-sized pieces

  Set oven @ 400°F/205°C.

  Place cutlets between two pieces of parchment or plastic wrap.
  Using a kitchen mallet or rolling pin, pound meat to even 1/4"
  thick slices.

  Place flour, eggs and panko into three wide, shallow bowls. Season
  meat generously with salt and pepper. Dip a piece in flour, then
  eggs, then coat with panko. Repeat until all the meat is coated.

  Fill a large skillet with 1/2" oil. Place over medium-high heat.
  When oil is hot, fry cutlets in batches, turning halfway through,
  until golden brown. Transfer to a paper towel-lined plate.

  Spoon a thin layer of sauce over the bottom of a 9x13" baking pan.
  Sprinkle 1/3rd of the Parmesan over sauce. Place half of the
  cutlets over the Parmesan and top with half the mozzarella pieces.
  Top with half the remaining sauce, sprinkle with another 3rd of the
  Parmesan, and repeat layering, ending with a final layer of sauce
  and Parmesan.

  Transfer pan to oven and bake until cheese is golden and casserole
  is bubbling, about 40 minutes. Let cool a few minutes before serving.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM