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Chicken or Turkey Parmigiana

Notes: 

Scallopini, cutlets, schnitzel, and parmigiana share one common technique: they are pounded till thin and fried in butter. Scallopini may or may not be breaded and is baked in a sauce. Cutlets and schnitzel usually are breaded and can be cooked in sauteed onions, chicken stock, paprika, and sour cream.

Parmigiana uses an equal amount of Parmesan cheese and breaded mixture.
Joy of Cooking recommends choosing from savory, chervil, chives, basil or tarragon, or rosemary in the breaded mixture.

Planter does not use veal. Chicken, turkey, and fish are viable substitutes and just as tasty.  Serve with Basic Tomato Sauce or Marinara. Or, make a plain tomato sauce with a can of crushed tomatoes, tomato paste, 2 T of grated onion, and some sugar and salt.  Serve over linguine or spaghetti pasta.

Spaghetti and sauce should be prepared while parmigiana is baking. If frying, less time is needed, so prepare sauce first, then fry parmigiana and keep warm while spaghetti is cooking. See Batter Recipe for tips on breading.

3-6 boneless chicken or turkey breasts, pounded to about 1/4" thickness

Flour for dredging
3/4 cp seasoned fine bread crumbs or corn flakes (Planter used basil, oregano, and a little thyme)
1/2 cp Parmesan cheese
1 egg white beaten with 2 t water or milk
2 T olive oil

sliced part-skim Mozzarella cheese (optional)

1. Combine bread crumbs and Parmesan cheese.
2. Arrange flour, beaten egg white, and bread crumb mixture in dishes.
3. Dredge cutlet in flour first, toss lightly to remove excess flour. Then slide through egg white, letting excess drain. Place cutlet in bread crumb mixture and coat as evenly as possible. Chill for about 30 minutes.
4. Fry cutlets in olive oil about 3-4 minutes on each side. Or, baked in baking pan greased with olive oil at 375-400 for about 30 minutes. Turn and drizzle with more olive oil halfway through baking.
5. Remove from heat, top with mozarella cheese and bake till cheese melts.
6. Serve over spaghetti topped with tomato sauce.
7. Garnish with parsley, capers, or anchovies.





 

Scallopini, cutlets, schnitzel, and parmigiana share one common technique: they are pounded till thin and fried in butter. Scallopini may or may not be breaded. Cutlets and schnitzel usually are breaded and can be cooked in sauteed onions, chicken stock, paprika, and sour cream.

Parmigiana uses an equal amount of Parmesan cheese and breaded mixture.

Joy of Cooking recommends choosing from savory, chervil, chives, basil or tarragon, or rosemary in the breaded mixture.  See also Rolled Chicken Washington.

3-6 boneless chicken or turkey breasts, pounded to about 1/4" thickness

Flour for dredging
3/4 cp seasoned fine bread crumbs or corn flakes (Planter used basil, oregano, and a little thyme)
1/2 cp Parmesan cheese
1 egg white beaten with 2 t water or milk
2 T olive oil

sliced Mozzarella cheese (optional)

1. Combine bread crumbs and Parmesan cheese.
2. Arrange flour, beaten egg white, and bread crumb mixture in dishes.
3. Dredge cutlet in flour first, toss lightly to remove excess flour. Then slide through egg white, letting excess drain. Place cutlet in bread crumb mixture and coat as evenly as possible. Chill for about 30 minutes.
4. Bake at about 350 for about 45 minutes.
5. Remove from heat, top with mozarella cheese and cover till cheese melts.
6. Serve over spaghetti topped with tomato sauce.
7. Garnish with parsley, capers, or anchovies.