DIFFICULTY LEVEL: OY VAY!
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This recipe is so good; you will be praised after dinner. Literally. Your man will be reciting the Haggadah. You will be a trophy wife in no time. Seriously, though, this is one of my staples. Every woman should know how to make an absolutely scrumptious PARMESAN! **
• Chicken cutlets• Italian Breadcrumbs (optional)
• 1 can or jar of Marinara sauce (NO chunks)
• 1 bag of shredded Pizza Cheese (aka Mozzarella)
Dip your cutlets into breadcrumbs. No need for egg. With no breading, coat the chicken in garlic powder and dried basil. Put cutlets in a pyrex dish in your oven at 375 for 20 mintues. Bake through (this means no pink chicken!) Take out of oven, while you add your Marinara and top with a hearty helping of cheese. Pop it back in the oven until the cheese browns. Take out of oven. Breathe Deep. Serve.
How to Plate: Chicken Parmesan looks best on top of a small pile of pasta (or salad if you are eating light!)
Parve: To make this dish a kosher delicacy, THINK AGAIN. Just kidding. You can always replace the chicken with eggplant. For Eggplant Parmesan—pre-bake the sliced eggplant in the oven with dashes of salt for about 15 minutes. Follow rest of recipe.
