Chicken or Pork Parmesan Print Email

Prepared pasta sauce
Chicken breast, or pork tenderloin, flattened to thin cutlets
Salt, pepper, Italian Herb Medley
Flour, Egg, Milk
Olive oil
Parmesan cheese, grated
Mozzarella cheese, sliced

Warm pasta sauce in a saucepan. Have your butcher flatten meat into thin cutlets, or pound boneless chicken breasts or slices of pork tenderloin between layers of plastic or butcher’s paper to 1/8 inch thick. Season cutlets with salt and pepper.

Season flour with salt, pepper and herbs. Season bread crumbs (unless they are pre-seasoned) with salt, pepper, herbs and Parmesan cheese. Beat one part egg with two parts milk. Set up an assembly line in this order: cutlets, flour, egg, breadcrumbs, hot saute pan, baking sheet.

Using one hand for wet ingredients and the other for dry, dredge seasoned cutlets in flour, dip in egg, then coat well with breadcrumbs. Place prepared cutlets in hot oiled pan, browning each side well, about 2 minutes per side. Remove to a baking sheet and hold in a warm oven while you prepare plates.
Spoon pasta sauce onto plates. Top with cutlet, sprinkle with Parmesan and then top with a thin slice or shredded mozzarella. Broil if to melt cheese if desired. – Chef Mick Rosacci

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