CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689c230   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chicken Parmesan   
    Categories: Poultry, Cheese, Breads, Herbs   
         Yield: 6 servings   
       
         2 lb Boned, skinned chicken,   
              - turkey or pork cutlets (or   
              - chicken thighs for even   
              - more flavour)   
       1/2 c  A-P flour   
         3 lg Eggs   
         3 c  Panko bread crumbs, as   
              - needed   
              Salt & black pepper   
              Olive oil; for frying   
         5 c  Simple Tomato Sauce   
              - (separate recipe)   
         1 c  Fine grated Parmesan   
       1/2 lb Fresh mozzarella; in   
              - bite-sized pieces   
       
     Set oven @ 400ºF/205ºC.   
        
     Place cutlets between two pieces of parchment or plastic   
     wrap. Using a kitchen mallet or rolling pin, pound meat   
     to even 1/4" thick slices.   
        
     Place flour, eggs and panko into three wide, shallow   
     bowls. Season meat generously with salt and pepper. Dip   
     a piece in flour, then eggs, then coat with panko.   
     Repeat until all the meat is coated.   
        
     Fill a large skillet with 1/2" oil. Place over   
     medium-high heat. When oil is hot, fry cutlets in   
     batches, turning halfway through, until golden brown.   
     Transfer to a paper towel-lined plate.   
        
     Spoon a thin layer of sauce over the bottom of a 9" X   
     13" baking pan. Sprinkle one-third of the Parmesan over   
     sauce. Place half of the cutlets over the Parmesan and   
     top with half the mozzarella pieces. Top with half the   
     remaining sauce, sprinkle with another third of the   
     Parmesan, and repeat layering, ending with a final layer   
     of sauce and Parmesan.   
        
     Transfer pan to oven and bake until cheese is golden and   
     casserole is bubbling, about 40 minutes. Let cool a few   
     minutes before serving.   
        
     By: Melissa Clark   
        
     Yield: 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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