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Dear Reader,
Use a baseball bat, either end of a shovel, your spouse's shoe (I'm lucky enough to have a husband who wears size 13), a rolling pin, the wooden end of a broom, or you can use a meat mallet--it's the boring route to go, but it's been the tried-and-true tool, for cooks for generations.
Pounded Italian Chicken Cutlets
2 boneless and skinless chicken breasts--halved ¼ cup flour
1 egg, beaten
1 Tablespoon water ¾ cup dried bread crumbs (any flavor you have will work)
1 teaspoon dried oregano leaves ¼ teaspoon salt ¼ cup oil
Sauce
1 8-oz. can tomato sauce (but I always use a little more) ¼ teaspoon dried basil leaves
1 teaspoon Italian seasoning ¼ teaspoon garlic powder
Optional:
4 slices mozzarella cheese ¼ cup grated Parmesan cheese
Place each ½ chicken breast between 2 pieces of waxed paper. Grab your baseball bat, broom handle, your husband's shoe, or your rolling pin or meat mallet, and pound those halved chicken breasts. When you've pounded the meat down to about ¼ inch thick, retire your meat pounder, you're ready for the next step.
You'll need 3 shallow dishes. Put flour in one. Combine beaten egg and water in the second dish. Combine bread crumbs, oregano, and salt in the third dish. Cover each piece of chicken with flour, each piece in the egg mixture, then dip each in the bread crumb mixture.
Heat oil in large skillet over med-high heat. Add pieces of chicken, cook until crisp and golden brown on one side, 6 to 8 minutes. Turn, cook the other side about 2 minutes or until chicken is no longer pink.
In small saucepan, combine tomato sauce, basil, Italian seasoning, and garlic powder. Cook over low heat until thoroughly heated, stirring occasionally.
Top chicken with sauce. If you're using cheese, add it now and cover pan, so the cheese melts.
Not only is this recipe fun to make, the chicken is the most tender I've ever tasted.
Why do you pound chicken? The meat is even and thinner for cooking. Pounding meat tenderizes and makes the chicken very moist.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
[email protected]
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