Chicken Parm

Help me!

my post from the recipe board, TIA

Message edited 2/1/2006 3:01:23 PM.

Re: Chicken Parm

I can't help you with this because my recipe entails ordering in.

I do know that you can bake the chicken cutlets instead of fry them. I do it when I try to make them. Then again I was told by my son to call Daddy for his recipe because he didn't like mine.

Did you try Allrecipes.com ?

Re: Chicken Parm

I have done it baked by dipping the chicken in milk and breading it. (you can also use yogurt, or egg white with a little water. I have also used reduced fat Italian dressing) Then coat a pan with Pam and put a spritz on top. You bake it till it's done (sorry, I don't know how long) and the add the cheese and sauce and put it back in the oven to melt the cheese.

Message edited 2/1/2006 3:04:27 PM.

Re: Chicken Parm

I replied to you on the Recipe board thread.

Re: Chicken Parm

me too!!

Re: Chicken Parm

I do the same I would do when I fry, except spray a baking sheet with PAM, and bake until cooked through.

Re: Chicken Parm

its very simple...
wash chicken cutlets.
take 2-3 eggs, beat them in a bowl.
mix up bread crumbs in another bowl with garlic powder an oregano.
dip chicken cutlets in egg mix then dip in bread crumbs.
Spray cookie sheet with pam and place chicken cutlets for approx 25-30 minutes.
I dont know if you are making homemade sauce or jar sauce.
Obviously when you take the chicken cutlets out place the sauce on and top with mozz cheese. Bake another 10-15 until slightly brown. I wrote the quick version. if u need more info fm me or post again.

Re: Chicken Parm

Re: Chicken Parm

Chicken Parm!

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.


Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Re: Chicken Parm

thanks everyone!!