Subj : Freezer Friendly - 09
To   : All
From : Dave Drum
Date : Fri Sep 16 2022 10:14:00

Melissa Clark’s take on the classic Italian American casserole of fried,
breaded chicken covered with tomato sauce and gooey cheese is cozy and
satisfying. You can use pork or veal in place of the chicken, or, if
you’re cooking for vegetarians, there’s always eggplant Parmesan or
lasagna.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken Parmesan
Categories: Poultry, Cheese, Breads, Herbs
     Yield: 6 servings

     2 lb Boned, skinned chicken,
          - turkey or pork cutlets (or
          - chicken thighs for even
          - more flavour)
   1/2 c  A-P flour
     3 lg Eggs
     3 c  Panko bread crumbs, as
          - needed
          Salt & black pepper
          Olive oil; for frying
     5 c  Simple Tomato Sauce
          - (separate recipe)
     1 c  Fine grated Parmesan
   1/2 lb Fresh mozzarella; in
          - bite-sized pieces

 Set oven @ 400ºF/205ºC.

 Place cutlets between two pieces of parchment or plastic
 wrap. Using a kitchen mallet or rolling pin, pound meat
 to even 1/4" thick slices.

 Place flour, eggs and panko into three wide, shallow
 bowls. Season meat generously with salt and pepper. Dip
 a piece in flour, then eggs, then coat with panko.
 Repeat until all the meat is coated.

 Fill a large skillet with 1/2" oil. Place over
 medium-high heat. When oil is hot, fry cutlets in
 batches, turning halfway through, until golden brown.
 Transfer to a paper towel-lined plate.

 Spoon a thin layer of sauce over the bottom of a 9" X
 13" baking pan. Sprinkle one-third of the Parmesan over
 sauce. Place half of the cutlets over the Parmesan and
 top with half the mozzarella pieces. Top with half the
 remaining sauce, sprinkle with another third of the
 Parmesan, and repeat layering, ending with a final layer
 of sauce and Parmesan.

 Transfer pan to oven and bake until cheese is golden and
 casserole is bubbling, about 40 minutes. Let cool a few
 minutes before serving.

 By: Melissa Clark

 Yield: 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... Sure money can't buy happiness, but it can buy bacon.
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