Wednesday, November 30, 2011
If you want, make them ahead by breading them the night before to give you an early start if you're making a few cutlets. With Christmas approaching I'm always looking for meals where I can prepare parts in advance. You can serve these along side other dishes at a buffet without the bread. I made enough for 4 sandwiches so we could eat them again the next day.
2 Boneless, skinless chicken breasts, sliced in half
1 Egg, beaten
1 Cup of Panko breadcrumbs (or regular breadcrumbs are fine )
1/4 Cup of Parmesan cheese, grated
2 Tbs of Canola oil
3/4 Cup of your favourite tomato sauce
4 slices of provolone cheese
Juice from half a lemon
4 Fresh Italian rolls
For the chicken:
Preheat oven to 350F.
Pour egg into a shallow bowl. Pour breadcrumbs and Parmesan cheese in a separate shallow bowl or plate. Dip chicken into egg, then into the breadcrumbs. Heat a oil in a saute pan on medium-high heat. Brown chicken for about one minute on each side just to firm up the breadcrumbs.
Pour half of the tomato sauce into a roasting pan to cover the bottom and place chicken on top. Place a slice of cheese on each chicken cutlet. Cover with the remaining sauce and about 1/2 a cup of water. Cover tightly with aluminum foil and cook for 40 minutes. The chicken should be tender and melt in your mouth.
Place a chicken cutlet on a bun with some arugula, a squeeze of lemon juice.
Optional: Saute some green bell peppers and/or mushrooms to serve on the sandwiches with the chicken too.
at 7:06 AM