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     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  Parmesan; fine grated
   1/2 lb Fresh mozzarella; in
          - bite-sized pieces

 Set oven @ 400 F/205 C.

 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 9x13" baking pan.
 Sprinkle 1/3rd 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 3rd 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.

 Recipe by Melissa Clark

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

 Uncle Dirty Dave's Archives

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