This Week's Recipe: Chicken Parmesan
May 19, 2005

Delicious Dish as prepared by Chef Matteo, Matteo's Ristorante Italiano , Noblesville, Indiana.

Ingredients:



-2 6-8 OZ. CHICKEN BREAST HALVES, FLATTENED
-2 EGGS
-2 TBSP PARMESAN CHEESE, GRATED
-1/2 CUP FLOUR
-1 CUP BREAD CRUMBS
-PEPPER
-2 CUPS TOMATO SAUCE
-3 TBSP CHICKEN STOCK
-2 TBSP PARMESAN CHEESE
-SLICED MOZZARELLA CHEESE
-FRESH BASIL LEAVES

BEAT TOGETHER EGGS, 2 TABLESPOONS PARMESAN CHEESE, AND PEPPER


FLATTEN CHICKEN BREAST HALVES, DIP IN EGG MIXTURE, THEN LIGHTLY COAT WITH FLOUR
RECOAT WITH EGG MIXTURE AND ROLL IN BREAD CRUMBS
FRY THE CHICKEN IN OLIVE OIL

PUT THE TOMATO SAUCE AND CHICK STOCK INTO A SAUTE PAN

BRING TO A BOIL AND PUT THE CHICKEN INTO THE HOT SAUCE

AFTER 5 MINUTES, TOP THE CHICKEN WITH PARMESAN CHEESE, FRESH BASIL LEAVES, AND MOZZARELLA CHEESE

COVER THE PAN AND SIMMER UNTIL THE MOZZARELLA HAS MELTED


SERVE AND ENJOY, BUON APPETITO!

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