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Chicken Mozzarella |
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| A Lydia creation. The chicken is crispy and is the feature. It is not drowned in the red sauce, nor is it smothered in the cheese. | |
| Ingredients: |
1 pound boneless, skinless chicken breasts
1-2 eggs
1 cup flour
1 cup Panko bread crumbs
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EVOO
Mozzarella cheese
Lyd's Red Sauce, or some jarred sauce.
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| Procedures: |
Pounding chicken tends to shred them. Lyd prefers slicing them.
Refrigerate until needed.
Heat the oil in the bottom of a fry pan or wok.
Beat the eggs until frothy. Use additional eggs if needed.
Dip the chicken pieces in the flour, then the egg, then the Panko.
Fry until crispy.
When all the chicken pieces have been fried, spoon red sauce over the chicken, but don't drown it. Cover the chicken pieces with mozzarella cheese.
Bake at 350o for 15 minutes or until the cheese melts.
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| Notes: |
2024-04-08: With Brussels Sprouts and a bottle of Prosecco.
2023-01-23: served with cauliflower gratin, Brussels sprouts & brccoli, and a Riesling.
2022-09-09: we used this recipe with veal to replicate a veal parm recipe from the NE cookbook.
2020-07-18: Two breasts, pounded, produced 4 pieces. We used a Bertolli tomato sauce. Served with buttered noodles and string beans and almonds.
2003-12-11: Added to our cookbook
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05/14/2024
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