giggler
Sous Chef
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.
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.
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