| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Breads, Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken cutlets (6 cutlets) |
| 2 |
|
Eggs, beaten |
| 1 |
c |
Milk |
| 1 |
c |
Flour |
| 1 |
c |
Seasoned bread crumbs |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/2 |
c |
Olive oil |
| 1 |
lb |
Loaf bread or pizza dough |
|
|
(I use frozen dough from the |
| 1/2 |
c |
Olive oil |
| 1/4 |
tb |
Margarine or butter |
| 2 |
|
Cloves garlic, minced |
| 8 |
oz |
Mozzarella cheese, sliced th |
INSTRUCTIONS
PHASE
PHASE
This is a 2 phase recipe, and makes 2 loaves.....
PHASE1: 1. Heat oil in frying pan.
2. Mix grated cheese with seasoned bread crumbs.
3. For each cutlet: dip in milk, dredge in flour, dip in egg, dredge
in bread crumb mixture.
4. Fry cutlets until browned on each side.
PHASE 2: 1. Heat olive oil and margarine until bubbling, then add garlic.
Saute.
2. Roll out bread dough to make an 11 x 17 rectangle. Slice this in
half.
3. For each half of the dough: brush with garlic mixture, turn on
the diagonal so that dough appears to be diamond-shaped. Lay 1/2
of the cutlets across the long end of the dough, cover with slices
of mozzarella cheese. Bring the two short ends over the top of
the cutlets to seal; brush top of dough with garlic mixture.
4. Bake at 350 for about 30 minutes, or until bread is golden brown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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