September 27, 2021
Chicken Parmesan
In a chat on my Podcast series, conversational Witchcraft, I asked fellow Kitchen Witch, Gwion Raven what he would love for me to cook for him. His answer was a simple, Chicken Parmesan. But not just any chicken Parmesan, my family recipe.
What a great and simple recipe! My grandmother would make mountains of chicken cutlets and top them with sauce and cheese…so easy and so delicious…here is my version of this classic.
2 pounds chicken cutlets sliced thin, and pounded to 1/4 inch thickness Salt and Pepper 2 large eggs 1/4 cup milk 2 cups breadcrumbs (or Gluten Free Breadcrumbs) 1 teaspoon Cucina Aurora Garlic and Herb Seasoning Mix 4 Tablespoons Olive Oil *roasted garlic or tomato basil works well here Simple Marinara Sauce *see notes* 2 cups shredded mozzarella cheese
Season each chicken cutlet with a pinch of salt and pepper, set aside. In a shallow bowl beat eggs and milk together, set aside In a speared shallow bowl combine breadcrumbs and garlic seasoning. In a heavy bottom pan, heat olive oil on medium heat. Coat each chicken cutlet in egg wash and then in breadcrumbs evenly. Gently cook in olive oil about 3-4 minutes on each side until golden brown and cooked through. Remove to paper towel lined tray and repeat with remaining chicken cutlets. When all the cutlets have been cooked, preheat the oven to 375 degrees. Coat the bottom of a 9x13 inch baking dish with a light layer of tomato sauce. Place cooked cutlets in an even layer. Coat them with another thin layer of sauce, then sprinkle with cheese. Add another layer of cutlets on top then more sauce and cheese. Cover and bake 30-45 minutes until cheese is melted and bubbly. Serve Hot. *for a simple simmer sauce: 2 4oz cans tomato sauce, 2 15oz cans whole plum tomatoes (crushed up by hand), 1 TBSP Garlic crushed, 1 TBSP basil, 1 TBSP Red Wine, pinch salt & pepper. Put all in a small sauce pot and simmer for 1 hour *