Side Pannel
Italian Chicken Cutlets
Ingredients List
- 2 Whole chicken breasts;
- -skinned, boned and halved
- 1/4 c Flour
- 1 Egg; beaten
- 1 tb Water
- 3/4 c Dry bread crumbs
- 1 ts Dried oregano
- 1/4 ts Salt
- 1 cn (8 ounces) tomato sauce
- 1/4 ts Dried basil
- 1/8 ts Garlic powder
- Sugar (optional)
- 1/4 c Vegetable oil
- 4 sl (1 ounce each) mozzarella
- -cheese
- 1/4 c Grated Parmesan cheese
Directions
Place 1 chicken breast half, boned side up, between 2 pieces of plastic
wrap or wax 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 pieces.
Coat cutlets with flour. In shallow dish, combine egg and water. In another
shallow dish, combine bread crumbs, oregano and salt. Dip each cutlet into
egg mixture, then coat with crumb mixture.
To make sauce: In small saucepan, combine tomato sauce, basil and garlic
powder. Cook over low heat until heated through, stirring occasionally.
Taste sauce and, if too acidic, add a little sugar to taste.
Meanwhile, heat oil in large skillet over medium-high heat until hot. Add
cutlets; cook over medium or medium-low heat until crisp and golden brown
on one side, 4 to 6 minutes. Turn; cook on other side until chicken is no
longer pink.
Top each cutlet with 1 slice of cheese. Cover skillet to melt cheese, about
1 minute. Place cutlets on serving plate. Top with tomato sauce and
Parmesan cheese. Makes 4 servings.
Theoretically, Agnes Rubanka is retiring this month from Milwaukee Area
Technical College's west campus after 27 1/2 years as a cooking instructor.
There are plenty of great cooks in the world, and plenty of talented
teachers.Rubanka, by all accounts, is a combination of both. Her student
following is so loyal, classes fill months in advance. Someone literally
has to die before a new student can get into some of her classes because
the same students sign up each session Rubanka is known for her strudels,
which intimidate most bakers because the dough must be stretched paper-thin
with fingertips, and it easily tears. But anything baked is her forte. For
years, she's had a large blue ribbon on her desk from a student,
enblazoned: "Best Buns in Town."
"If the yeast dies, you make a paste by dissolving more yeast in water,
adding a pinch of sugar and flour. You put the paste in a bowl, take a glob
of the 'dead' dough in the KitchenAid, and mix it all together. If you
don't have a KitchenAid, spread the 'dead' dough thin on a table, put the
paste on top and knead it in. "Then you cross your fingers and pray."
This is one of Rubanka's all-time favorite recipes .
wrap or wax 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 pieces.
Coat cutlets with flour. In shallow dish, combine egg and water. In another
shallow dish, combine bread crumbs, oregano and salt. Dip each cutlet into
egg mixture, then coat with crumb mixture.
To make sauce: In small saucepan, combine tomato sauce, basil and garlic
powder. Cook over low heat until heated through, stirring occasionally.
Taste sauce and, if too acidic, add a little sugar to taste.
Meanwhile, heat oil in large skillet over medium-high heat until hot. Add
cutlets; cook over medium or medium-low heat until crisp and golden brown
on one side, 4 to 6 minutes. Turn; cook on other side until chicken is no
longer pink.
Top each cutlet with 1 slice of cheese. Cover skillet to melt cheese, about
1 minute. Place cutlets on serving plate. Top with tomato sauce and
Parmesan cheese. Makes 4 servings.
Theoretically, Agnes Rubanka is retiring this month from Milwaukee Area
Technical College's west campus after 27 1/2 years as a cooking instructor.
There are plenty of great cooks in the world, and plenty of talented
teachers.Rubanka, by all accounts, is a combination of both. Her student
following is so loyal, classes fill months in advance. Someone literally
has to die before a new student can get into some of her classes because
the same students sign up each session Rubanka is known for her strudels,
which intimidate most bakers because the dough must be stretched paper-thin
with fingertips, and it easily tears. But anything baked is her forte. For
years, she's had a large blue ribbon on her desk from a student,
enblazoned: "Best Buns in Town."
"If the yeast dies, you make a paste by dissolving more yeast in water,
adding a pinch of sugar and flour. You put the paste in a bowl, take a glob
of the 'dead' dough in the KitchenAid, and mix it all together. If you
don't have a KitchenAid, spread the 'dead' dough thin on a table, put the
paste on top and knead it in. "Then you cross your fingers and pray."
This is one of Rubanka's all-time favorite recipes .
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