Snails - Response on Threads Part 7
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? as long as you got decent gravy there's nothing to it! casserole dish - cover bottom with gravy, add the breaded chicken cutlets (fully cooked already), more gravy, top with parmesan and mozarella 
use the spaghetti sauce you like best, frannie! i mostly make my own but you pick what tastes best to you and dh. for the chicken use breast meat. if too thick pound it till uniform and not thicker than a thin-cut boneless pork chop. dip in flour, beaten egg, breadcrumbs and fry!
i mostly make my own but you pick what tastes best to you and dh. for the chicken use breast meat. if too thick pound it till uniform and not thicker than a thin-cut boneless pork chop. dip in flour, beaten egg, breadcrumbs and fry!
just long enough to get everything nice and hot and melt the cheese with convection i use 325 degrees
with convection i use 325 degrees
Fran...
Here's one way.
Preheat oven to 350 or so.
Make cutlets...so filet the chicken breast somehow. Put it so it's fairly flat...doesn't have to be THIN...but kinda even, so take off the high parts.
Make 3 bowls....1 seasoned flour, 1 egg-wash, 1 PANKO bread crumbs (use regular unseasoned if you can't find them)
(The bread crumbs are crying out for seasoning...salt, pepper, Italian Seasoning, garlic, Parmesan...you can hear them if you listen closely )
Bread the chicken: Dip in flour, then egg-wash, then bread crumb mixture.
Heat 1/4 inch oil in pan not overly hot, but hot enough to sizzle the bread crumbs (drop a pinch in). You want to take some time frying it so it gets nice and golden, but not overly brown.
Lay in a oven pan of some sort and put marinara sauce on top, with a slice of mozzarella and some more Parmesan. Bake until it all looks "done" and the chicken is tender (guessing 15 minutes, but could be more). You can put more sauce around the chicken if you wish, I think it gets soggy that way.
Hi snails.
Here's one way.
Preheat oven to 350 or so.
Make cutlets...so filet the chicken breast somehow. Put it so it's fairly flat...doesn't have to be THIN...but kinda even, so take off the high parts.
Make 3 bowls....1 seasoned flour, 1 egg-wash, 1 PANKO bread crumbs (use regular unseasoned if you can't find them)
(The bread crumbs are crying out for seasoning...salt, pepper, Italian Seasoning, garlic, Parmesan...you can hear them if you listen closely
)Bread the chicken: Dip in flour, then egg-wash, then bread crumb mixture.
Heat 1/4 inch oil in pan not overly hot, but hot enough to sizzle the bread crumbs (drop a pinch in). You want to take some time frying it so it gets nice and golden, but not overly brown.
Lay in a oven pan of some sort and put marinara sauce on top, with a slice of mozzarella and some more Parmesan. Bake until it all looks "done" and the chicken is tender (guessing 15 minutes, but could be more). You can put more sauce around the chicken if you wish, I think it gets soggy that way.
Hi snails.
Goin to bug out now, Snails.....have something that needs tending to!
Night Gracie.
I like Panko because it stays crispier and doesn't get as soggy in the sauce. But that's me.
Going to go watch the returns. Have a great night snails.
Sleep well all.
I like Panko because it stays crispier and doesn't get as soggy in the sauce. But that's me.
Going to go watch the returns. Have a great night snails.
Sleep well all.
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