PERDUE PARMIGIANOServes 4
This is a little like the Austrian treatment of veal, but
with an Italian accent. Serve it with spaghetti. If you
don't have commercial bread crumbs handy, dry a couple of
slices of bread in a 250 degree oven, and then whirl in the
blender or food processor. Presto! Your own bread crumbs.
8 scaloppine (about 1 pound skinless, boneless chicken
breast halves) or 1 thin sliced boneless roaster
breast
1/4 cup flour seasoned with 1 teaspoon salt and 1/8
teaspoon Ground pepper
2 eggs
1/2 cup fine dry bread crumbs
6 tablespoons oil
1 cup homemade or prepared marinara sauce (available in
supermarkets)
1/2 pound mozzarella cheese, thinly sliced
1/2 cup grated Parmesan cheese
Place seasoned flour on a sheet of wax paper. Break eggs
into a shallow bowl and beat lightly. Place bread crumbs
on a separate sheet of wax paper. Dip scaloppine in flour
to coat lightly, shake off excess. Dip in beaten egg, then
coat with bread crumbs. In large skillet over medium-high
heat, heat oil. Add saute scaloppine and saute for about
1 minute per side until golden brown. Drain on paper
towels. Arrange scaloppine in shallow baking dish or
casserole. Cover with marinara sauce and mozzarella
cheese. Sprinkle with Parmesan cheese and bake in 350
degree oven for 15 minutes.
PERDUE WIENER SCHNITZELServes 4
I had the real thing in Austria, and I don't think it was
any better than this.
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