Chicken romano



Recipe as follows:
I use thin lean cutlets from my italian store. Usually 2 pounds.

1 bowl of egg mixture. I use 3 extra large eggs
with fresh parsley, half and half or whole milk, salt and pepper. Soak the chicken, then move the chciken to bowl #2.

Bowl 2 is a mixture of flour and italian seasoned bread crumbs. I mix in equal parts of each. Put the cutlets in and pat well on each side. Then place on large flat plate or other tray.

Heat oil in deep pan on high. I use corn oil, but you could probably use anything. Oil must be VERY hot. If not very hot, the chicken will become soft and oily. Test the heat by popping in a small batter piece, if it disintigrates like volcano lava, it's ready.

Fry. It helps to have some experience here. 20-30 seconds on each side maybe? I don't time it, but I fry it less than I would if I was just making cutlets to eat right up. These will be soaking in sauce and then it will be going in the over later, so don't fry to long. This is being heated twice and they are thin. If thicker, then fry longer of course.

I take them out of the pan, salt them a little bit as they come out and separate with paper towels to dry off. I then take my tomato suace that was cooked a few hours earlier and is now warm, not boiling hot. I lay some sauce over the bottom of a large baking tray. I line the cutlets on top, then add more sauce, large basil leaves, and fresh romano cheese over them (parm or other hard sharp cheese works fine too). I don't use that much cheese, as my sauce is THAT good. If your sauce sucks, use a lot of cheese. I then will use fresh mozzeralla, sliced in thin small pieces to sprinkle over them. sprinkle a light amount of extra virgin olive oil to soak in a little.

I cover the pan and leave out at room temp. to sit for a few hours. This creates a wonderful sauce marinade that seaps into the chicken. You won't even need a knife later. Of course, the sauce is a huge part of this. "That's the flavor!", as my uncle says. Yes the chicken sitting in the sauce makes it.

30 minutes before eating, put oven on 350 and bake until hot with cheese melted.

There is oil other than olive oil???

Have you tried olive oil in your car?

Yes.

Oh, you mean in the engine.

Never mind.

Quote:

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In-and-Out Double Double Animal Style sounds like something other than food.

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ROFLMAO

Now now boys...calm down (in teacher voice)

Tonight:
Grilled italian sausages with green bell pepper and carmelized onions on potato roll with my 2003 Charles Shaw Cab (aka Two Buck Chuck)

diced tomato, avocado, evoo & black cherry balsamic.

Isn't it amazing how an everyday meal can be turned into something extra special with the right wine...?

Had an interesting Shrimp Diane. I realized that I really like the combo of spicy and creamy together.

I am starting a soup-a-thon...bunch of soups for the next few days.

Tonight:
Split pea soup with fried bologna sangwich (I didn't know that split pea was a lentil...almost used frozen green peas)

To which part?

i'm curious who told you that split pea was a lentiil.

you can make split pea soup from peas... i'm almost positive of this.

You're splitting beans.