A tad bit tedious, but very yummy nonetheless. I used 8 chicken cutlets, washed in All Whites egg-white mixture and dusted with Vigo bread crumbs. I sizzled each cutlet in EVOO until brown on both sides and placed all in a glass baking dish. Sprinkle with mozzerella cheese and top each cutlet with a layer of parmasean. Drizzle balsamic vinegar over all cutlets and bake at 350 for approximately 15-20 minutes. I served with Quinoa pasta and Emeril's roasted red pepper sauce.
Friday, March 14, 2008
Parmasean Chicken Cutlets
A tad bit tedious, but very yummy nonetheless. I used 8 chicken cutlets, washed in All Whites egg-white mixture and dusted with Vigo bread crumbs. I sizzled each cutlet in EVOO until brown on both sides and placed all in a glass baking dish. Sprinkle with mozzerella cheese and top each cutlet with a layer of parmasean. Drizzle balsamic vinegar over all cutlets and bake at 350 for approximately 15-20 minutes. I served with Quinoa pasta and Emeril's roasted red pepper sauce.
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1 comment:
thanks Kristina...the idea of Parmasean Chicken is a great combination... will try...thanks
Andy
www.recipebuddys.com
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