Here's another Italian American favorite. It's a very easy dish to make and everyone loves it. It's also another great way to use up leftovers. If you know how to make marinara sauce and you know how to fry up some chicken cutlets you can make this dish. In fact, I've already given you the recipes to make this dish in other posts. You just have to put it together. I'll repost the recipes for Chicken Milanese (Breaded Chicken Cutlets) and Marinara sauce here for you. Serve with spaghetti and marinara sauce and a salad and you have a delicious meal.
Chicken Cutlet Parmigiana
Chicken Cutlets prepared Milanese style (aka - breaded and fried, See below
Marinara sauce, prepared, See Below
Preheat oven to 350 degrees. In a large pan or baking sheet (with high sides, like a jelly roll pan), ladle enough sauce to cover bottom of pan. Add chicken cutlets, cover with sauce, sprinkle with cheese and top with mozzarella. Bake until cheese is melted and brown.
SORRY - I FORGOT TO TAKE A PICTURE OF JUST THE CHICKEN WITH THE SAUCE BUT YOU GET THE IDEA, RIGHT?
splash of milk
salt and pepper
parsley (fresh or dried)
canola oil, for frying
1. Beat eggs and mix with milk, salt, pepper and garlic powder and a few teaspoons of cheese.
2. In another dish mix breadcrumbs with garlic powder, parsley and about 1/4 cup romano cheese (maybe more).
3. Dip cutlets in egg mixture (let excess drip off) and then cover with breadcrumbs pressing down with your hands to get the breadcrumbs to adhere to chicken. Do this on both sides.
4. If you have extra egg mixture and breadcrums you can make bread patties or polpette (that's what Nanny called them). Add the breadcrumbs to the egg and mix it together with a fork. Once combined form little patties with your hands.
5. Let oil get very hot. Make sure you use enough oil to completely cover the pan and go up the sides a little bit. You don't want to keep adding cold oil to the pan because it will drop the temperature and the cutlets will absorb too much oil. Fry cutlets (and bread patties if making) until browned. Turn and cook the other side.
6. As your cutlets and patties are done add them to a paper towel lined plate and put a piece of paper towel between each layer to absorb excess oil.
1 28oz can crushed tomatoes
4 cloves minced garlic
1 medium onion, diced
3 tsp chopped fresh basil (use less if dried)
1-2 tsp dried Italian seasoning
crushed red pepper flakes, to taste
salt and pepper to taste
1 tsp sugar
extra virgin olive oil
*Note - When using dried herbs don't double the amount exactly if you want to double the recipe. It may overpower the sauce.
Feel free to use fresh frozen or dried herbs. Sometimes I use the Italian Seasoning but this time I didn't because I didn't want it to overpower the flavor of the kale. It's a preference, it will be good either way.
Sweat onions in extra virgin olive oil and then add garlic in oil. Let it cook for a minute or to and then add crushed red pepper and frozen or dried herbs. Add tomatoes, salt, pepper and sugar. If using fresh herbs add now. Let it come to a boil and then lower heat. Cook on medium for 30-40 minutes. Taste it and adjust seasoning as needed.