Friday, July 29, 2011

Next up is the Chicken Cutlets Parmagian. Now I know a lot of people who insist on pounding the cutlets out until they are paper thin. Not necessary! We thinned them out when we trimmed them, a lot less messy than hitting those breasts with a meat thingy, hammer thing. lol. So you take your chicken and you are going to apply the coating. Now the proper way is to dip in flour, egg and then bread crumbs. Well guess what, if you skip the flour no body will die, yeah go ahead skip it if you like, live dangerously. Now here is  Something I had heard about but never tried, if you don't have egg, you can  coat it in mayonnaise then bread crumbs. My daughter tried this tonight and it came out great. Take the chicken cutlets and saute in olive oil, until golden brown, turn and cook the other side until golden as well. Place mozzarella cheese on top and bake in oven until melted, then top with tomato sauce. Serve with pasta and some grated cheese.

So the two larger cutlets became chicken parmagian. You see again the elbow macaroni that I had on hand. Normally if I was having a big family gathering or guests over, I would of course be more meticulous, but the subject today is cheap and easy and fast.
The two smaller cutlets, my son and I had for lunch, I had some sweet and sour sauce with mine and he had barbecue sauce with his. They also would have made a nice sandwich on a bun with lettuce and tomato, or a topping on a salad. This took very little time maybe and hour at the most. I hope I can help you to save money and cook it yourself.


1 comment:

  1. That's the way I make it! Definately going to have some this week!