|Quick & Easy
A recipe from the Sneaky Kitchen
2 lg boneless, skinless chicken breasts or 8
salt & black pepper as desired
1 large egg
1 cup fine cracker or dry bread crumbs
1 cup shredded low-fat mozzarella cheese, or 8 slices of cheese
1/4 cup grated Parmesan cheese
Halve chicken breasts. Place each half on cutting board. Hold
down with the flat of your palm. With a very sharp chef's knife, or boning
or fillet knife, cut into 2 fillets or cutlets. You'll be able to feel
the knife & if careful, have no chance of cutting yourself. Continue until you have 8 cutlets.
Place each cutlet between 2 pieces of wax paper or
plastic wrap. Whack it until it is uniformly thin, perhaps
3/8". Use a wooden rolling pin, heavy skillet or side
of a cleaver, whatever works.
Lay out cutlets, sprinkle with salt & pepper. Beat egg in a shallow bowl. Sprinkle a large
plate with a little of the crumbs. Dip each cutlet in egg, shake off
excess, then dip into crumbs, pressing a bit to be sure it's completely
covered. Lay out on plate.
Heat a little olive oil over medium heat until it
shimmers. Preheat broiler. When skillet is hot, sauté cutlets (in a
single layer) until slightly browned. Turn & lightly brown other
side. Place on a cookie sheet. Sprinkle each cutlet with
mozzarella or place a slice of cheese on each one; if any hangs off, trim it & add to the center. Sprinkle lightly with Parmesan. Place on a lower
rack under broiler just until the cheese melts.
Serving suggestion: Prepare pasta with Basic
Tomato Sauce. Place a cutlet & some pasta on a plate. Spoon a little tomato sauce over each cutlet,
& over pasta to taste. Pass Parmesan cheese for sprinkling.