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Old 08-08-2012, 05:37 AM   #11
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MM, looks fabulous, thanks for the step by step

Quote:
Originally Posted by msmofet View Post
This is my recipe. I always start with plain crumbs and add my own herbs and spices that way I know exactly whats in there and can control the amounts.
I bread, fry, drain, top each cutlet with sauce, grated romano and parmesan cheeses and mozzarella. Then I place under broiler to melt and brown the cheese.
I have never used provolone but if thats what you have give it a try.

Breaded cutlets

Dredge flour: AP flour (or a combo of AP and several other. I use AP, peanut flour, flaxseed meal), sea salt, ground peppercorn blend

Egg wash: Egg, milk (or buttermilk), sea salt, ground peppercorn blend

Crumbs: Panko Unseasoned bread crumbs, Oregano, Garlic powder, Onion powder, Goya Adobo Seasoning, Accent, Sea Salt, Ground peppercorns, Cayenne, Paprika, Thyme, Rosemary, grated romano and parmesan cheeses

(cauliflower pictured below)






Chicken cutlets fried in canola oil (in cast iron pan)



Fried chicken is draining on brown paper bag.


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Old 08-08-2012, 11:03 AM   #12
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Quote:
Originally Posted by Kylie1969 View Post
MM, looks fabulous, thanks for the step by step
Thank you and you're very welcome K.
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Old 08-15-2012, 04:13 AM   #13
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Did you use Panko breadcrumbs MM?

We sometimes use them for a crispier crumb, otherwise just the normal breadcrumbs
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Old 08-15-2012, 09:36 AM   #14
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Quote:
Originally Posted by Kylie1969 View Post
Did you use Panko breadcrumbs MM?

We sometimes use them for a crispier crumb, otherwise just the normal breadcrumbs
Crumbs: Panko Unseasoned bread crumbs, Oregano, Garlic powder, Onion powder, Goya Adobo Seasoning, Accent, Sea Salt, Ground peppercorns, Cayenne, Paprika, Thyme, Rosemary, grated romano and parmesan cheeses
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Old 08-15-2012, 11:02 AM   #15
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Bucky's method sounds great. Going to try it. Just back from a month's vacation, so need to shop. Chicken cutlets on sale, sooooo
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Old 08-15-2012, 05:16 PM   #16
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Wow, that is a lovely mixture

Quote:
Originally Posted by msmofet View Post
Crumbs: Panko Unseasoned bread crumbs, Oregano, Garlic powder, Onion powder, Goya Adobo Seasoning, Accent, Sea Salt, Ground peppercorns, Cayenne, Paprika, Thyme, Rosemary, grated romano and parmesan cheeses
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Old 08-15-2012, 06:32 PM   #17
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My recipe is decidedly not authentic. It is my version of the dish, my interpretation. I'm a cheese lover but putting a large amount on top of the cutlets is just too rich for me. My Parmesan cheese is in the breading, not over the top.

I pound the beasts thin between two sheets of plastic wrap. My breading is a mixture of Progresso Italian style bread crumbs and grated Parmesan cheese (the stuff that comes from the store already grated.) I flour the breasts, dip them in whisked eggs, then into the breading. Saute in EVOO to desired doneness.

I serve it with bottled sauce over, spaghetti on the side. If I've got fresh basil I serve that over too, and have plenty of grated Parmesan cheese and crushed red peppers available at the table.

I sometimes pair the dish with Italian green beans, the wide ones.
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Old 08-15-2012, 06:38 PM   #18
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WE ALL BUNDLE!

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Old 08-15-2012, 07:16 PM   #19
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Quote:
Originally Posted by giggler View Post
also called Parmigiana di melanzane

I've been trying to make this for some years..

could Y'all Critique my recipe?

1. meat.. I like to use boneless and skinless chicken thighs, pounded thin, with Italian Style Progreso bread crumbs, then fried, and left to rest..

2. Sauce.. I cook for two, so I usually buy a good bottled sauce, just tomato and basil.

3. Cheese..I can get Real Mozzerela, but I don't normally have it here, so I do have sliced Provelone..

then to top I always buy Real Parmessan, though it is in the grocery Isle and I think it comes from Australia..

methode.. stack two cutlets, with sauce and cheese, then top with more sauce and Parma and a few torn Basil Leaves..

This is darn good, but please Wow me with this dish...

Am I missing something here?

Eric, Austin Tx.
You are missing:
step 4) What do you do after you stack two cutlets, with sauce and cheese, etc.... To serve them hot.
Do you put them in the oven, under the broiler, or in a frying pan? If so, leave the basil out and put it on after, just before serving.
I am also confused about the eggplant parmesan. There are no eggplants in your preparation.
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Old 08-16-2012, 09:16 AM   #20
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Quote:
Originally Posted by Kylie1969 View Post
Wow, that is a lovely mixture
Thank you. I also add ground red pepper flakes to the crumbs.
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