| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Chicken/, Breasts |
4 |
Servings |
INGREDIENTS
| 1 |
|
Oven Stuffer Roaster Breast |
| 2 |
|
Eggs; beaten |
| 1/3 |
c |
Flour |
|
|
Salt and fresh ground pepper |
| 3/4 |
c |
Plain bread crumbs |
| 3/4 |
c |
Grated Parmesan cheese |
| 1 |
lb |
Fresh ripe tomatoes; chopped |
| 1/2 |
ts |
Minced garlic |
| 3/4 |
c |
Olive oil; divided |
| 2 |
tb |
Fresh chopped basil |
INSTRUCTIONS
Cut breast pieces in half, removing tenderloins if desires. Place pieces
between sheets of plastic wrap and pound to 1/4" thickness to form cutlets.
Season eggs with salt and pepper to taste. Combine bread crumbs and
Parmesan cheese. Dredge cutlers in flour, dig in egg and roll in bread
crumb mixture. Refrigerate while making sauce.
Combine tomatoes, garlic, 1/4 cup olive oil, basil and salt and pepper to
taste in a serving bowl; set aside. In a large skillet, add remaining 1/2
cup olive oil and saute cutlets over medium-high heat until browned on each
side. Transfer to a warmed serving dish. Pass Sauce separately.
Posted to MC-Recipe Digest V1 #1066 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 31, 1998
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