Chicken Cutlet Parmesan
I've always loved cutlet Parmesan, but I've not been too keen on the whole veal thing. Chicken breast, however, was never a great substitution. I remembered that when I worked in a restaurant, their cutlets were made from chicken legs. I have vivid memories of the girl who came in, sat over to the side of the kitchen with a sharp knife and skillfully carved the chicken legs into cutlets that were breaded, quick fried, then frozen for future use. I tried buying chicken legs and carving them up. I'm just not that good. So enter boneless chicken thighs. Often on sale, it's sometimes a much cheaper option to regular chicken breast, and the fat content is just not that much higher.
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Ingredients:
6 boneless skinless chicken thighs
flour
milk or egg
Italian seasoned bread crumbs (or fresh)
Spaghetti or marinara sauce
Shredded Parmesan cheese (bag cheese)
Directions:
1. Trim the chicken pieces to remove excess fat
2. Dredge the chicken in some flour (I use a bag to shake it.)
3. Dip the dredged chicken in one or two beaten eggs, or milk, or a combination
4. Coat the chicken with bread crumbs (I shake them in an oblong plastic container.)
5. Put each piece aside on a plate until the chicken is ready to cook.
6. Cook the chicken part way in hot oil or in a 350 oven. If using the oven, a little cooking spray lets them brown up nicely.
7. After about 20 minutes in the oven, dip the chicken in the spaghetti sauce. Shake off excess and return to oven for about 15 more minutes.
8. Add some Parmesan cheese to each piece of chicken (about a tablespoon) and return to the oven to melt the cheese - about 15 minutes.
Deep frying the chicken certainly gives it a very good taste, but oven-baking makes much less of a mess.
6 boneless skinless chicken thighs
flour
milk or egg
Italian seasoned bread crumbs (or fresh)
Spaghetti or marinara sauce
Shredded Parmesan cheese (bag cheese)
Directions:
1. Trim the chicken pieces to remove excess fat
2. Dredge the chicken in some flour (I use a bag to shake it.)
3. Dip the dredged chicken in one or two beaten eggs, or milk, or a combination
4. Coat the chicken with bread crumbs (I shake them in an oblong plastic container.)
5. Put each piece aside on a plate until the chicken is ready to cook.
6. Cook the chicken part way in hot oil or in a 350 oven. If using the oven, a little cooking spray lets them brown up nicely.
7. After about 20 minutes in the oven, dip the chicken in the spaghetti sauce. Shake off excess and return to oven for about 15 more minutes.
8. Add some Parmesan cheese to each piece of chicken (about a tablespoon) and return to the oven to melt the cheese - about 15 minutes.
Deep frying the chicken certainly gives it a very good taste, but oven-baking makes much less of a mess.