koshergrl
Diamond Member
- Aug 4, 2011
- 81,131
- 14,029
- 2,190
It was amazing.
Chicken breasts:
Clean them by trimming all fat and anything else off, put them in a bowl with a good amount of salt and cover with cold water, let them sit a bit.
Put the water on to boil for pasta, get your marinara straightened out, shred some cheese...mozzarella or cheddar, or parmesan, whatever. I actually didn't have any mozzarella or parmesan today so used cheddar and it turned out really good.
Pour the water off your chicken, and then slice the breasts in half, dividing the thickness. I had a breast that was bigger than many turkey breasts I've seen, I have no idea what sort of chicken produced it, I was able to cut that thing in half a couple of times and still had good cutlets.
Season your chicken with salt, pepper, garlic.
Flour them, then egg wash, then bread crumbs (or flour, egg wash, more flour, both ways work). It is important to completely coat them in the egg before putting back in the breading.
Set the breaded cutlets aside for a while, put in your pasta (please salt the water) check the marinara, and heat your skillet with a good half inch or so of oil in it.
When the oil is hot, cook the chicken 3 pieces at a time, just brown them on each side, a couple or three minutes per side is enough. Then put the pieces in a baking dish that has a little oil on the bottom, olive oil is nice. Don'to layer them, I actually ended up using two pans because if you layer them, they will get kind of soggy which doesn't bother me any, I love breading in all its forms, but for appearances, it's nice to keep them separated. There are two schools on how to finish...you can put a little grated cheese on the patties directly, then just a single spoonful of marinara over that, or you can put the marinara on and then the cheese. Or you could probably do cheese, marinara and more cheese, if you are so inclined. The only thing that really matters is that you don't drown the patties in marinara, just a spoonful on each, there should still be plenty of chicken showing around the circle of marinara.
Pop it into a 350 oven for about 15 minutes.
Serve over pasta, I put the rest of the marinara on the side instead of mixing it all up in the spaghetti first, so people could choose their own poison.
Yeah. It's good.
This guy has it down:
Chicken breasts:
Clean them by trimming all fat and anything else off, put them in a bowl with a good amount of salt and cover with cold water, let them sit a bit.
Put the water on to boil for pasta, get your marinara straightened out, shred some cheese...mozzarella or cheddar, or parmesan, whatever. I actually didn't have any mozzarella or parmesan today so used cheddar and it turned out really good.
Pour the water off your chicken, and then slice the breasts in half, dividing the thickness. I had a breast that was bigger than many turkey breasts I've seen, I have no idea what sort of chicken produced it, I was able to cut that thing in half a couple of times and still had good cutlets.
Season your chicken with salt, pepper, garlic.
Flour them, then egg wash, then bread crumbs (or flour, egg wash, more flour, both ways work). It is important to completely coat them in the egg before putting back in the breading.
Set the breaded cutlets aside for a while, put in your pasta (please salt the water) check the marinara, and heat your skillet with a good half inch or so of oil in it.
When the oil is hot, cook the chicken 3 pieces at a time, just brown them on each side, a couple or three minutes per side is enough. Then put the pieces in a baking dish that has a little oil on the bottom, olive oil is nice. Don'to layer them, I actually ended up using two pans because if you layer them, they will get kind of soggy which doesn't bother me any, I love breading in all its forms, but for appearances, it's nice to keep them separated. There are two schools on how to finish...you can put a little grated cheese on the patties directly, then just a single spoonful of marinara over that, or you can put the marinara on and then the cheese. Or you could probably do cheese, marinara and more cheese, if you are so inclined. The only thing that really matters is that you don't drown the patties in marinara, just a spoonful on each, there should still be plenty of chicken showing around the circle of marinara.
Pop it into a 350 oven for about 15 minutes.
Serve over pasta, I put the rest of the marinara on the side instead of mixing it all up in the spaghetti first, so people could choose their own poison.
Yeah. It's good.
This guy has it down: