Chicken Breast Enjoy

Chicken Breast Enjoy

Ingredients:
1) Chicken breasts, three large (You may use boned pork chops or veal
instead)
2) Egg (1 or 2) depending on amount of chicken or meat you prepare
3) Flavored bread crumbs, (one box will last several meals)
4) Coarse ground garlic powder, ½ tsp
5) Olive oil, 3-4 oz
6) Skillet (frying pan)
Preparation
The preparation for the veal or pork will be the same as discussed for chicken
1) Hold a chicken breast down firmly flat on a cutting surface with a plate. Cut the
breast with a thick handled knife held flat and parallel to the cutting surface and
plate that is holding the breast still. Using a horizontal sawing motion each culet
will be the same thickness since this is repeated for each cutting of the breast (or
other meat). The result is actually the thickness of ½ the knife handle. Thus, it is
better to use a thicker knife handle to produce a thicker cutlet. The same method is
used for cutting a thick boneless pork chop. Since veal when purchased is usually
cut thin, this initial preparation may not be needed.
2) Pour ¾ cup of bread crumbs into a shallow plate. If more is required it can be
added when this initial amount has been exhausted.
3) Lay a double thickness of paper towel on a separate dinner plate.
4) Bring a small amount of oil in a frying pan to medium heat.
5) Beat one egg in a shallow bowl. Using a fork, pick up the uncooked prepared
cutlets one at a time, dip in the beaten egg cover all sides and allow excess egg to
drip off.
6) Turn each egg covered cutlet in the bread crumbs.
7) Carefully place each prepared cutlet into the heated oil. They will cook quickly
so watch them closely to avoid burning. Turn each cutlet to its opposite side
allowing both sides to become golden brown.
8) When each cutlet appears to be cooked on both sides, remove it and place it in
the plate previously prepared with paper towel. This allows the excess oil to be
absorbed by the paper towel. You may have to place an additional row of paper
towel over the newly prepared cutlets. These will serve the same purpose as the
first row for the additional cutlets as they are fried.
These may be eaten as is before adding a sauce. (See Chicken Parmigiana, below.)
If you cook too many cutlets, freeze the excess for another time. Later when ready to use,
allow them to thaw before use.
Chicken Parmesan (Veal or Pork Parmesan)
(This entrée is made using only Parmesan cheese. Parmigiano means the
entrée is topped with mozzarella cheese before baking.)
Considered by some a difficult but delightful entrée this recipe will provide you an easy
way to this famous dish. Your friends will marvel at your mastery of this tasty, acclaimed
meal.
Use the cutlets you have prepared (see chicken, veal or pork cutlets) or have frozen.
Assembly
1) Spread a small amount of Marinara sauce in your bake pan.
2) Place the cooked culets in the bake pan and cover with a Marinara Sauce.
See section one for preparation of the sauce.
3) Cover with Parmesan cheese (or shredded mozzarella cheese if you
prefer).
4) Bake in a preheated oven at 325 degrees for 15-20 minutes.
More time in the oven will be required if the cutlets are used frozen. Avoid signs of
overcooking (burned or blackened cheese.)
5) Remove from the oven and serve.
6) An accompaniment of pasta on the same serving plate is customary. Angel
hair pasta is preferred since it cooks quickly. The choice, however, is
yours. Distribute the pasta on each plate and cover it with a small amount of
Marinara sauce. (Your initial sauce preparation may require doubling the original
basic Marinara recipe depending on the number of cutlets prepared and the amount
of pasta you will use.)
7) The vegetable accompaniment is of your choice
8) Hard crusted Italian bread will complete your main course
Serves 4-6 Enjoy
Rosemary Chicken
Ingredients
1) Whole Chicken with skin, 4-5 pounds. Cut into pieces suitable for serving
2) Olive Oil, 3-4 oz
3) Rosemary, dried 2 tsp or 2 fresh stems from plant each 3” long
4) Course ground Garlic, ½ tsp
5) Black pepper, ¼ tsp
6) Red table wine, ½ cup
7) Baking flour, 1 cup
8) Button mushrooms, 1 cup
9) 2 large potatoes cut into large steak fry sized pieces. (Potato need not be
peeled but, if not, they must be thoroughly scrubbed and free of any dirt.)
9) Skillet approx 12 inches in diameter
Preparation
1) Lightly dust the chicken pieces in flour which has been placed in a flat
dish
2) Sprinkle lightly with garlic and black pepper.
3) Place in a frying pan that has approximately ¼ inch of oil, which has been
brought to temperature for frying. Allow each piece to become golden brown on
the outside. Remove each piece when it is cooked since the skillet may not hold
all the prepared chicken.
4) When finished, replace all cooked pieces of chicken into the skillet.
5) Place Rosemarie stems or sprinkle Rosemary flaks over the chicken
6) Option: Add potatoes and mushrooms if you wish. Mix thoroughly.
7) Add the table wine
8) Partially cover skillet and let simmer for 45 - 60 minutes.
Serves 4-6
Enjoy
Sausage, Peppers, Onions and Tomato