Chicken Parmagiana
Italian is the most widely enjoyed ethnic food. Sophia Patrillo, Sunday
gatherings and enormous elaborate meals all come to mind.
The feasts are always plentiful beginning with the antipasti and soup. It is followed with the main course, salad and then dessert and coffee. Most of us can't possibly know what sitting down to a traditional Italian meal is unless we experience it in someone's home. The meal is truly of Olympic proportions.
In the old country meals are thought of as an extension of the heart. La Familia is treated to the hand of the cook as an expression of the heart.
In the olden days fish was carefully
picked at the neighborhood fish market. Fresh bread and pastries were
bought at the bakery on the corner. You can still get this feeling by
visiting Little Italy in New York. I have been invited to many an Italian
dinner. Coming from New York many of my friends are Italian.
My best friends Joanne Felicetta and Carmela Ricottone come from
Traditional Italian families. They are so filled with love and joy. They
care indiscriminately about your health and welfare and are joyous in
their giving and love. This is the same feelings many Italians provide in
their everyday lives as well as expressed in their meals. God bless them
and all the love they hare with us.
Today we will share a traditional Chicken Parmagiana recipe with you. The chicken can be substituted with shrimp, veal or eggplant. We will begin with a basic Marinara Sauce that is easy to make. Use the sauce on pasta for delicious side dish.
Marinara Sauce.
Ingredients:
Minced Garlic-3 cloves minced.
Olive Oil-4 tablespoons.
Crushed Tomatoes-2 1/2 pounds.
Red Wine- 1/2 cup.
Oregano-1 tablespoon.
Basil-1 tablespoon.
Thyme-1/2 teaspoon.
Rosemary-1/2 teaspoon.
Sugar-1 tablespoon.
Salt and Black Pepper to taste.
Instructions: Place olive oil and garlic on medium heat for a few minutes. Do not brown the garlic. Add in all the rest of the ingredients. Bring to a boil. Immediately lower the heat and continue cooking on a low flame for 1 1/2 hours.
Chicken Parmagiana.
Ingredients:
Chicken Breasts-4 whole breasts boneless.
Italian Seasoned Bread Crumbs-2 cups.
Locattelli Pecorino Romano Cheese-1/4 cup grated.
Eggs-2 whole eggs whisked.
All purpose Flour-1/2 cup.
Garlic Powder-1 teaspoon.
Olive Oil-1cup.
Butter - 4 tablespoons.
Fresh Whole milk Buffalo Mozzarella Cheese-1/2 pound sliced.
Marinara Sauce-1 1/2 cups.
Instructions:
Combine the Italian bread crumbs, garlic powder and Locattelli cheese
together. Set aside. Pound the chicken breasts into 1/4 inch thick
cutlets. Dredge in flour. Dip into egg and then immediately into the
Italian bread crumbs. Allow to dry for 1/2 hour.
In a large frying pan add the olive oil
and butter. Bring up to medium and begin frying the chicken cutlets.
Brown on each side for about 4 minutes. Remove and drain on paper towels.
Place cutlets on to a cookie sheet . Top cutlets with homemade marinara
sauce and sliced whole milk fresh buffalo mozzarella cheese. Sprinkle with
a little of the Locattelli cheese and broil until slightly browned. Serve
with a side of pasta and marinara sauce and a crisp Italian salad with icy
cold cucumbers and red onion.
Abundanza!
Submitted by Gary
Solomon. Gary is the owner of The Kitchen Cupboard. One of the
Kitchen Cupboard's specialties are their delicious cookies and rugelach.
Visit
Delicious Cookies to see for yourself! Online ordering is
available. Or email Gary
for further information.
