Day eleven

Thursday, May 15^th

            Today was a bit it of a hectic day, I spent most of the time today in the health center.  While I was there I was able to start to write up some more recopies, and I finished my Chicken Parmesan Recipe.  I ended the day at home, which was convenient in some ways because I was as able to grocery shopping at really nice market in Dover and tomorrow I will be able to meet Kathy, my mentor, to go over my dishes. 

CHICKEN PARMASAN

When I think comfort food, I think classic Italian and Chicken Parm always pop into my head.  The crispy breadcrumb coating pared with the moist chicken and the melted cheese on top of sweet tomato sauce gives your taste buds many different elements to enjoy and you always seem to leave the meal incredibly satisfied. 

4 skinless, boneless, chicken breasts (about 11/2 pounds)

1/2 cup all-purpose flour

2 large eggs, lightly beaten

1 tablespoon water

1 cup dried breadcrumbs

1 (26 ounce) jar prepared tomato sauce

4 slices mozzarella

1 pound spaghetti pasta, cooked al dente

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the breadcrumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large ovenproof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and place a sliced mozzarella on top. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot over spaghetti.