On 10/4/2018 6:28 AM, Cindy Hamilton wrote:
> On Wednesday, October 3, 2018 at 10:04:14 PM UTC-4, Jill McQuown wrote:
>> Two boneless skinless chicken thighs, flattened. Add a thin slice of
>> fresh mozz and fold the flattened chicken over the cheese. Dredge the
>> chicken in an egg wash and then in finely crushed bread crumbs. Let set
>> for at least 10 minutes. Quickly brown the chicken, in a little olive
>> oil and butter, about 4 minutes on each side. Drain and place in a
>> baking dish. Top with tomato sauce, cooked and seasoned with minced
>> garlic, oregano, thyme and S&P. Or whatever you prefer. Sprinkle with
>> some shredded Parm. Bake at 350F for about 15 minutes until bubbly.
>>
>> I served this over angel hair pasta with creamed spinach.
>>
>> Forgive me if I mentioned this in some other non-food thread drift.
>>
>> Jill
>
> Sounds good. When we do veal parm, we don't bake it, and we put the
> crispy veal on top of a puddle of sauce, so the bread crumbs stay
> nice and crispy. Interesting using of cheese in the middle; we put
> ours on top.
>
I forget where I first heard about doing that, likely something from a
PBS cooking show. The fresh (thinly sliced) mozzarelle oozes out of the
baked chicken into the tomato sauce. It's wonderful.

I've nevr made veal parmesan. I much prefer lightly crumbed veal
piccata with lemon and capers. I don't do that very often.

> Last night was leftover beef stew for him, and leftover pork and
> green beans with Indonesian peanut sauce for me.
>
> Cindy Hamilton
>
Sounds good.

Jill