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Receta Italian Chicken Cutlets
by Global Cookbook

Italian Chicken Cutlets
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Ingredientes

  • 2 whl chicken breasts, skinned, boned and halved
  • 1/4 c. Flour
  • 1 x Egg, beaten
  • 1 Tbsp. Water
  • 3/4 c. Dry bread crumbs
  • 1 tsp Dry oregano
  • 1/4 tsp Salt
  • 1 can (8 ounces) tomato sauce
  • 1/4 tsp Dry basil
  • 1/8 tsp Garlic pwdr Sugar (optional)
  • 1/4 c. Vegetable oil
  • 4 slc (1 oz each) mozzarella cheese
  • 1/4 c. Grated Parmesan cheese

Direcciones

  1. Place 1 chicken breast half, boned side up, between 2 pcs of plastic wrap or possibly wax paper. Working from center, gently lb. chicken with rolling pin or possibly flat side of meat mallet till about 1/4 inch thick. Repeat with remaining pcs.
  2. Coat cutlets with flour. In shallow dish, combine egg and water. In another shallow dish, combine bread crumbs, oregano and salt. Dip each cutlet into egg mix, then coat with crumb mix.
  3. To make sauce: In small saucepan, combine tomato sauce, basil and garlic pwdr. Cook over low heat till heated through, stirring occasionally.
  4. Taste sauce and, if too acidic, add in a little sugar to taste.
  5. Meanwhile, heat oil in large skillet over medium-high heat till warm. Add in cutlets; cook over medium or possibly medium-low heat till crisp and golden on one side, 4 to 6 min. Turn; cook on other side till chicken is no longer pink.
  6. Top each cutlet with 1 slice of cheese. Cover skillet to heat cheese, about 1 minute. Place cutlets on serving plate. Top with tomato sauce and Parmesan cheese.
  7. Makes 4 servings.
  8. Technical College's west campus after 27 1/2 years as a cooking instructor.
  9. There are plenty of great cooks in the world, and plenty of talented teachers.Rubanka, by all accounts, is a combination of both. Her student following is so loyal, classes fill months in advance. Someone literally has to die before a new student can get into some of her classes because the same students sign up each session Rubanka is known for her strudels, that intimidate most bakers because the dough must be stretched paper-thin with fingertips, and it easily tears. But anything baked is her forte. For years, she's had a large blue ribbon on her desk from a student, enblazoned: "Best Buns in Town."
  10. "If the yeast dies, you make a paste by dissolving more yeast in water, adding a healthy pinch of sugar and flour. You put the paste in a bowl, take a glob of the 'dead' dough in the KitchenAid, and mix it all together. If you do not have a KitchenAid, spread the 'dead' dough thin on a table, put the paste on top and knead it in. "Then you cross your fingers and pray."
  11. This is one of Rubanka's all-time favorite recipes .