Text 15229, 79 rader
Skriven 2011-09-03 04:57:00 av Dave Drum (1:124/311)
Ärende: TVFN 256
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Parmesan
 Categories: Poultry, Cheese, Pasta
      Yield: 4 servings
 
    1/4 c  Extra-virgin olive oil; + 3
           - tablespoons
      1 md Onion; chopped
      2 cl Garlic; minced
      2    Bay leaves
    1/2 c  Kalamata olives; pitted
    1/2 bn Fresh basil leaves
      2 cn (28 oz) whole peeled
           - tomatoes; drained,
           - hand-crushed
        pn Sugar
           Kosher salt & ground black
           - pepper
      4    Chicken breasts; skinned,
           - boned
    1/2 c  All-purpose flour
      2 lg Eggs; lightly beaten
      1 tb Water
      1 c  Dried bread crumbs
      8 oz Ball fresh buffalo
           - mozzarella; drained
           Fresh grated Parmesan
      1 lb Spaghetti pasta; cooked al
           - dente
 
  Recipe courtesy Tyler Florence
  
  Coat a saute pan with olive oil and place over medium heat.
  When the oil gets hazy, add the onions, garlic, and bay
  leaves; cook and stir for 5 minutes until fragrant and soft.
  Add the olives and some hand-torn basil. Carefully add the
  tomatoes (nothing splashes like tomatoes), cook and stir
  until the liquid is cooked down and the sauce is thick,
  about 15 minutes; season with sugar, salt and pepper. Lower
  the heat, cover, and keep warm.
  
  Preheat the oven to 450øF/230øC.
  
  Get the ingredients together for the chicken so you have a
  little assembly line. Put the chicken breasts side by side
  on a cutting board and lay a piece of plastic wrap over them.
  Pound the chicken breasts with a flat meat mallet, until they
  are about 1/2-inch thick. Put the flour in a shallow platter
  and season with a fair amount of salt and pepper; mix with a
  fork to distribute evenly. In a wide bowl, combine the eggs
  and water, beat until frothy. Put the bread crumbs on a plate,
  season with salt and pepper.
  
  Heat 3 tablespoons of olive oil over medium-high flame in a
  large oven-proof skillet. Lightly dredge both sides of the
  chicken cutlets in the seasoned flour, and then dip them in
  the egg wash to coat completely, letting the excess drip off,
  then dredge in the bread crumbs. When the oil is nice and hot,
  add the cutlets and fry for 4 minutes on each side til golden
  and crusty, turning once.
  
  Ladle the tomato-olive sauce over the chicken and sprinkle
  with mozzarella, Parmesan, and basil. Bake the Chicken
  Parmesan for 15 minutes or until the cheese is bubbly.
  
  Serve hot with spaghetti.
  
  Copyright Television Food Network, G.P. All rights reserved
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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