Wednesday, March 12, 2008

Zesty Chicken Cutlets Parmigiana

Zesty Chicken Cutlets Parmigiana

  • 1lb spaghetti (we used bow ties because they are Ethan's favorite)
  • Juice of 3 lemons, or several tablespoods bottle lemon juice
  • 1/3 cup (a good handful) freshly grated Parmigiano Reggiano or Romano cheese (I used Romano)
  • 1 cup (a couple handfuls) Italian bread crumbs
  • Freshly ground black pepper, to taste
  • a pinch of red pepper flakes
  • handful of fresh flat-leaf parsley
  • 2 cloves of garlic, popped from the skin & left whole
  • 3 tablespoons extra-virgin olive oil
  • 2lbs boneless, skinless chicken breast cutlets
  • 1lb fresh mozarella or smoked mozarella, thinly sliced (I couldn't find smoked, but I think it would've tasted even better!)

Quick Marinara

  • 3 cloves garlic, minced
  • 2 pinches crushed red pepper flakes (I add extra, we like spice LOL!)
  • 2 tablespoons extra-virgin olive oil
  • 2 cans (28oz each) crushed tomatoes
  • 15-20 leaves fresh basil, roughly cut or torn (I didn't have fresh, so I used dry to taste)
  • 2 sprigs fresh oregano, leaves stripped from stems & chopped
  • A handful of chopped fresh flat-leaf parsley


Start a big pot of salted water to boil for pasta. When ready to cook pasta, cook it until its al dente, or still slighty firm to the bite.

Throw your sauce together by heating garlic and crushed red pepper in olive oil over medium heat. When the garlic speaks by sizzling in the oil, add tomatoes and fresh herbs. Bring to a bubble, reduce heat, and let the sauce hang out over low heat while you prepare the cutlets.

Squeeze lemon juice into a shallow dish. Mix Parmigiano, bread crumbs, black pepper, red pepper, and parsley on a large plate. Turn each cutlet in lemon juice, and then press to coat in breading.

Heat 2 cloves garlic in olive oil in a large skillet or frying pan over medium heat. When garlic sizzles, remove cloves and saute chicken cutlets for 4 minutes on each side. (I used breasts so I added time for that) When the cutlets are done, arrange on an ovenproof serving dish covered with a layer of sauce. Dot each cut let with a little more sauce and a slice of mozarella. Place platter under broiler to just melt the cheese.

Toss drained spaghetti with remaining sauce and serve as a side dish, enjoy!

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