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Tuesday, June 18, 2013

Cooking Italian!!

Cooking Italian food is really an adventure because one can add a bit of this or a bit of that and end up with something deliciously different every time.  I learned to cook Italian by following recipes but branched out with my own interpretations once I knew the basics.  The following recipe for Chicken Parmesan is the beginning of experimentation.  Start here and bring your own twists and tweets.

The recipe is from and was presented by
 Nichole' Cockrill                 Take a look.

2 pieces boneless skinless chicken breasts (about 1 lb.)
3/4 cup dry Italian seasoned breadcrumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
3 tablespoons olive oil
1 1/3 cups spaghetti sauce, divided
4 ounces mozzarella cheese, grated
3 teaspoons grated parmesan cheese


Spread a chicken cutlet out flat between two pieces of wax paper.

Using a mallet or rolling pin, pound cutlet to 1/2 inch thick.

Do the same with remaining cutlets.
In a shallow bowl, combine bread crumbs, salt and pepper.

Place beaten egg in another shallow bowl.
Dip each cutlet in egg, coating lightly, then in bread crumb mixture coating lightly; set aside.
In a large skillet, heat 3 tablespoons olive oil.
Add cutlets and cook over medium heat for 3-4 minutes on each side, until golden.
(Add more oil 1 T. at a time if needed.) Remove from skillet and set aside.

Preheat oven to 350 degrees F.

Pour 1 Cup spaghetti sauce into the bottom of a baking dish.

Arrange cutlets in dish one layer deep.
Pour remaining sauce over chicken.

Top with mozzarella and parmesan cheeses.
 Bake for 20 minutes.
Cook up some pasta, make a salad and you have a happy, hearty meal.
Meanwhile .... keep it simple and make it real.