Italian chicken cutlets

Yield: 1 Servings

Measure Ingredient
2 \N Whole chicken breasts; skinned, boned and halved
¼ cup Flour
1 \N Egg; beaten
1 tablespoon Water
¾ cup Dry bread crumbs
1 teaspoon Dried oregano
¼ teaspoon Salt
1 can (8 ounces) tomato sauce
¼ teaspoon Dried basil
⅛ teaspoon Garlic powder
\N \N Sugar (optional)
¼ cup Vegetable oil
4 slices (1 ounce each) mozzarella cheese
¼ cup Grated Parmesan cheese

Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or wax paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about ¼ inch thick. Repeat with remaining pieces.

Coat cutlets with flour. In shallow dish, combine egg and water. In another shallow dish, combine bread crumbs, oregano and salt. Dip each cutlet into egg mixture, then coat with crumb mixture.

To make sauce: In small saucepan, combine tomato sauce, basil and garlic powder. Cook over low heat until heated through, stirring occasionally.

Taste sauce and, if too acidic, add a little sugar to taste.

Meanwhile, heat oil in large skillet over medium-high heat until hot. Add cutlets; cook over medium or medium-low heat until crisp and golden brown on one side, 4 to 6 minutes. Turn; cook on other side until chicken is no longer pink.

Top each cutlet with 1 slice of cheese. Cover skillet to melt cheese, about 1 minute. Place cutlets on serving plate. Top with tomato sauce and Parmesan cheese. Makes 4 servings.

Theoretically, Agnes Rubanka is retiring this month from Milwaukee Area Technical College's west campus after 27½ years as a cooking instructor.

There are plenty of great cooks in the world, and plenty of talented teachers.Rubanka, by all accounts, is a combination of both. Her student following is so loyal, classes fill months in advance. Someone literally has to die before a new student can get into some of her classes because the same students sign up each session Rubanka is known for her strudels, which intimidate most bakers because the dough must be stretched paper-thin with fingertips, and it easily tears. But anything baked is her forte. For years, she's had a large blue ribbon on her desk from a student, enblazoned: "Best Buns in Town." "If the yeast dies, you make a paste by dissolving more yeast in water, adding a pinch of sugar and flour. You put the paste in a bowl, take a glob of the 'dead' dough in the KitchenAid, and mix it all together. If you don't have a KitchenAid, spread the 'dead' dough thin on a table, put the paste on top and knead it in. "Then you cross your fingers and pray." This is one of Rubanka's all-time favorite recipes .

Recipe by: Milwaukee Journal Sentinel/Rubanka Posted to MC-Recipe Digest V1 #906 by Dianne Larson Ward <dianne@...> on Nov 13, 1997

Similar recipes