Wednesday, May 09, 2007

Italian Chicken Cutlets

Ingredients :
  • 2 whole chicken breasts, skinned, boned, halved
  • 1/4 c. flour
  • 3/4 c. dry bread crumbs
  • 1 tsp. dried oregano leaves
  • 1/4 tsp. salt
  • 1 egg, beaten
  • 1 tbsp. water
  • 1 (8 oz.) can tomato sauce
  • 1/4 tsp. dried basil leaves
  • 1/8 tsp. garlic powder
  • 1/4 c. oil
  • 4 slices (4 oz.) Mozzarella cheese
  • 1/4 c. grated Parmesan cheese

Directions :

  • Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper.
  • Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick.
  • Repeat with remaining chicken pieces, making 4 cutlets.
  • Coat chicken cutlets with flour.
  • In shallow dish, combine bread crumbs, oregano and salt.
  • In another shallow dish, combine egg and water.
  • Dip each cutlet in egg mixture; coat with crumb mixture.
  • In small saucepan, combine tomato sauce, basil and garlic powder.
  • Cook over low heat until thoroughly heated, stirring occasionally.
  • Meanwhile, heat oil in large skillet over medium high heat until it ripples.
  • Add cutlets; cook until crisp and golden brown on one side, 6 to 8 minutes.
  • Turn; cook other side about 2 minutes or until chicken is no longer pink.
  • Top each cutlet with cheese slice.
  • Cover skillet to melt cheese, about 1 minute.
  • Place cutlet on serving plate.
  • Serve with sauce and Parmesan cheese.

4 servings.

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