Monday, October 10, 2011
Chicken Cutlet Parmigiana!
Yes, I still dredge the chicken with bread crumbs, but first I dip the cutlets in Italian dressing, then I dredge them in the bread crumbs mixed with Parmesan cheese, put them on a foil lined cookie sheet and bake in the OVEN, yes the OVEN! I find it so much easier, and I no longer have to stand in front of a stove frying chicken cutlets, and the chicken comes out tender and delicious every time. I don't pound out the chicken cutlets either, I usually slice them thin instead, so much easier, and no mess! Try my Chicken Cutlet Parmigiana this way, you will love it!
Chicken Cutlet Parmigiana
8 Chicken Cutlets, trimmed from all fat
2 cups Bread Crumbs
1/2 cup Parm cheese
2 cups Italian Salad Dressing (I use Good Seasons)
1 lb Mozzerella Cheese
2 cups or more of sauce
If you are using thick chicken cutlets you want to slice them thin, and trim all the fat. Or if you want to pound them thin, please go ahead. Combine the bread crumbs and Parm cheese in one bowl, and the salad dressing in another, and dip the chicken cutlets in the salad dressing first then the bread crumb mixture. Do this for all 8 chicken cutlets. Line a cookie sheet with foil and spread a little oil or cooking spray on the foil, put the cutlets on the cookie sheet drizzle with remaining salad dressing, and bake in a 375 oven for 20 minutes, or until done. Top each cutlet with Sauce and Mozzerella cheese, and put back in the oven, but on BROIL for about 3 mintues or so. Watch it, you don't want the cheese to burn, just lightly toasted. EAT and ENJOY!
I usually serve this with buttered egg noodles, or some kind of pasta and of course a salad. YUMMO!