The North End Italian Chicken Cutlet Parmigiana Recipes

THE NORTH END ITALIAN CHICKEN CUTLET PARMIGIANA

Steps:

• Preheat oven to 350°F.
• EGG WASH: In a medium bowl, beat eggs with salt and pepper.
• BREAD COATING: In a semi flat dish, mix bread crumbs, grated cheese and parsley.
• TO COAT CUTLETS: Dip cutlets in egg wash.
• Roll in bread crumbs, bearing down to allow bread to stick to the chicken.
• Place on a platter and let rest for about 10 minutes.
• FRYING: Heat olive oil on medium heat in a large heavy skillet.
• When oil is hot, add the chicken cutlets without crowding.
• Lower the heat and cook until well browned on both sides, turning only once.
• Continue until all the cutlets are cooked, adjusting heat so that the chicken is always sizzling, but not burning.
• BAKING: Place the chicken cutlets, in one layer, on a shallow baking pan.
• Top each cutlet with a spoonful of marinara and a thin slice of mozzarella.
• Bake in the 350F oven for 15 minutes or until mozzarella turns golden brown and cutlet are cooked.
• Serve immediately with extra sauce.

CAFE MARTORANO CHICKEN CUTLET DOWNTOWN

Steps:

• Pound the chicken thin (or have butcher do it).
• In a mixing bowl, make an egg wash of the eggs seasoned with salt, pepper, a tbsp of of Paremesan cheese and parsley mixed well.
• Coat the cutlets in the egg wash then in flour and bread crumbs. Saute the cutlets in butter until golden brown, then place in a 350 degrees oven to finish.
• In another pan, saute the olive oil and garlic. Add the spinch, season with salt and pepper and throw in the mushrooms. Cook through then transfer to a bowl and let it cool.
• Reduce oven heat to 300 degrees.
• Put the ricotta in a strainer to drain, then mix with the cooled spinach mixture, Worcestershire Sauce and the rest of the Paremesan cheese. Take the chicken pan out of the oven and spoon a layer of spinach-and-cheese mixture on top of each piece. Add 2-3 slices of fresh tomato and season with salt, pepper and basil and top with 2 slices of provolone. Bake at 300 degrees until the cheese mixture is hot.
• Warm the marinara sauce and spoon onto plate. Place the chicken cutlet on top and finish with olive oil and fresh basil.

PORK CUTLET PARMIGIANA (CAN SUB CHICKEN)

Steps:

• Preheat oven to 375 degrees F; lightly grease a 13x9x2-inch baking dish.
• In a shallow dish, combine the flour, salt, and pepper and optional lemon zest if using; set aside.
• In a separate bowl, beat together the eggs; set aside.
• In a third dish, combine the breadcrumbs, Parmesan and basil; stir well.
• Lightly season cutlets with salt and pepper. Remember there's additional salt in the flour mixture. Dredge both sides of each steak in the flour mixture, then dip into the eggs and finish by coating each cutlet in the breadcrumbs, gently patting the coating onto the meat.
• Heat a large skillet over medium high heat, add the oil and butter. Saute the coated cutlets until browned, about 3-4 minutes per side.
• Place the browned steaks in the prepared baking dish and bake uncovered at 375 degrees F for 25 minutes.
• In the meantiime, combine the tomato sauce, brown sugar, onion, half of the oregano, remaining basil and garlic.
• Spoon tomato mixture over the steaks and return them to the oven to bake for an additional 10 minutes.
• Top each steak with a generous slice of mozzarella or provolone, sprinkle with the freshly grated Parmesan and sprinkle with the remaining oregano.
• Bake for about 3-5 minutes until cheese is melted.

ITALIAN CHICKEN PARMESAN

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat egg white until foamy. Dip chicken into beaten egg white, then roll in crumb mixture; place in a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear., Meanwhile, in a small saucepan, combine the cornstarch, Italian seasoning, sugar, garlic powder, Worcestershire sauce, pepper and tomatoes until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve chicken and sauce with pasta if desired.

PORK CUTLET PARMIGIANA

Steps:

• With a meat mallet, pound pork into thin patties.
• In a shallow dish beat egg, in another shallow dish, combine breadcrumbs and seasoning.
• Dip each pork medallion into beaten egg and then into bread crumbs.
• Fry over med hi heat till browned- it does not need to be fully cooked.
• In a 9 X 13 baking dish, put in 1 cup sauce and half the pork, top with half of the cheese. Top with half the remaining sauce. Repeat again for balance of ingredients.
• Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.
• Serve over pasta.

THE NORTH END ITALIAN MARINARA SAUCE

Steps:

• In a large heavy skillet, on low heat, very slowly heat the olive oil, garlic, red pepper flakes, basil and mint.
• Let cook for about 5 minutes or until garlic is golden brown.
• If you are using the plum or fresh tomatoes, crush them in your hands or put them in a blender for 1-2 seconds (this will speed up the cooking process and give a smoother consistency to the sauce).
• Raise the heat to medium high.
• When oil is really hot, carefully add the tomatoes.
• Let the sauce come to a soft boil.
• Add salt and pepper to taste.
• Add a pinch more of red pepper, basil and mint.
• Add the chopped parsley.
• Let sauce simmer, uncovered for about 15 minutes, stirring occasionally with a wooden spoon.