This is one that is truly from the top of my head. I call it Chicken Parm because that's as far as I know how to spell.
I'm not Italian and (with apologies to Steph) I don't pretend to be Italian. And I certainly can't spell in Italian.
So it's Chicken Parm, and that's all there is to it. Besides, I use mozzerella.
Ingredients:
- boneless/skinless chicken breast (i'm lazy, sue me)
- eggs (scrambled, of course)
- bread crumbs
- sliced mozzerella cheese
- red sauce
Start by heating some olive oil in a large frying pan. Medium to medium-high heat. Cooking the chicken can take a
while, and you want it golden brown, not blackened. Remember: this is pseudo-Italian, not cajun. Slice the chicken
into fillet-sized pieces and dip the pieces into the egg. Then dip into the bread crumbs, covering both sides. Dip in
egg again, cover with bread crumbs again. Then fry until golden brown on each side. While frying the first batch of
chicken, pour a small amount (to cover bottom) of red sauce into a baking dish. When chicken is browned on both sides,
put it in the baking dish, evenly spaced. Repeat until you run out of chicken...
While the chicken is still hot from the frying pan, put a slice of cheese on each piece. Pour red sauce to cover the
chicken and cheese, then put more slices of cheese over the top of the sauce. Maybe sprinkle some of that Parm stuff
over the top, if you feel it's important to have the name of your dish as an actual ingredient. Bake at 350 for a half
hour or so (until the cheese starts to brown a little bit).
Suggestions: I usually serve this w/ angel hair (by the way, you cook pasta until it feels right between your teeth
(careful not to scald your tongue!), not until it sticks to the wall). I like this made w/ red sauce w/ shrooms, but
that's also personal preference.
tvb@math.ufl.edu