On Thursday, October 4, 2018 at 1:03:59 PM UTC-4, Jill McQuown wrote:
> 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.

My husband likes veal parm. I prefer veal with morels. I generally
order it in restaurants, but this recipe looks pretty good:
<http://www.great-chicago-italian-recipes.com/veal_scaloppini.html>

We do chicken piccata, but I cook them naked now. I used to dust
them with flour to put just the tiniest crust on them.

Cindy Hamilton