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

"jmcquown" > wrote in message
...
> 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

That sounds really good Jill.

Cheri

"jmcquown" wrote in message ...

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

==

That sounds good! I've never cooked something with a crisp coating and
sauce on top. Does it not soften the coating?

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.

Last night was leftover beef stew for him, and leftover pork and
green beans with Indonesian peanut sauce for me.

Cindy Hamilton

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

Both sound good. Do you have a basic recipe for that Indonesian
peanut sauce? That sounds interesting to me.

On 10/4/2018 3:48 AM, Ophelia wrote:
>
>
> "jmcquown"Â* wrote in message ...
>
> Two boneless skinless chicken thighs, flattened.Â* Add a thin slice of
> fresh mozz and fold the flattened chicken over the cheese.Â* Dredge the
> chicken in an egg wash and then in finely crushed bread crumbs.Â* Let set
> for at least 10 minutes.Â* Quickly brown the chicken, in a little olive
> oil and butter, about 4 minutes on each side.Â* Drain and place in a
> baking dish.Â* Top with tomato sauce, cooked and seasoned with minced
> garlic, oregano, thyme and S&P.Â* Or whatever you prefer.Â* Sprinkle with
> some shredded Parm.Â* 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
>
> ==
>
> That sounds good!Â* I've never cooked something with a crisp coating and
> sauce on top.Â* Does it not soften the coating?

It does, a bit, but it's not intended to be crunchy.

Jill

"jmcquown" wrote in message ...

On 10/4/2018 3:48 AM, Ophelia wrote:
>
>
> "jmcquown" wrote in message ...
>
> 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
>
> ==
>
> That sounds good! I've never cooked something with a crisp coating and
> sauce on top. Does it not soften the coating?

It does, a bit, but it's not intended to be crunchy.

Jill

==

Ahh OK!

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

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

On 10/4/2018 6:28 AM, Cindy Hamilton wrote:

>
> 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 put the cheese on top too, but when I tried to melt it in Gary's
toaster, most of it fell off. Tried to, but could not get the cheese
out. I hope he doesn't notice.

Ed Pawlowski wrote:
>
> On 10/4/2018 6:28 AM, Cindy Hamilton wrote:
>
> >
> > 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 put the cheese on top too, but when I tried to melt it in Gary's
> toaster, most of it fell off. Tried to, but could not get the cheese
> out. I hope he doesn't notice.

?

On 10/4/2018 9:18 PM, Gary wrote:
> Ed Pawlowski wrote:
>>
>> On 10/4/2018 6:28 AM, Cindy Hamilton wrote:
>>
>>>
>>> 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 put the cheese on top too, but when I tried to melt it in Gary's
>> toaster, most of it fell off. Tried to, but could not get the cheese
>> out. I hope he doesn't notice.
>
> ?
>
Could start the toaster on fire.

On 10/4/2018 1:17 PM, Cindy Hamilton wrote:
> 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
>
Yes, when I do chicken or veal piccata I generally use seasoned flour
rather than breadcrumbs. A light touch.

Jill

On Thursday, October 4, 2018 at 10:00:01 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > Last night was leftover beef stew for him, and leftover pork and
> > green beans with Indonesian peanut sauce for me.
>
> Both sound good. Do you have a basic recipe for that Indonesian
> peanut sauce? That sounds interesting to me.

Here you go:

Peanut Sauce

4 T chopped onion
4 garlic cloves
1/2 t red pepper flakes
1 t salt
1 t cumin
1 C coconut milk
2 T oil
10 oz peanut butter
3 T kecap manis (Indonesian sweet soy sauce)
1 t brown sugar
2 T lemon juice

Saute first 5 ingredients in oil. Add remaining ingredients, stirring until smooth.

I don't like rich coconut milk, so I make a thin version by soaking
unsweetened, dried, shredded coconut in hot water (1 part coconut,
2 parts hot water), wringing out the coconut, refrigerating the liquid
and removing the fat that floats to the top and hardens. Just a hint
of coconut flavor.

Cindy Hamilton

Ed Pawlowski wrote:
>
> On 10/4/2018 9:18 PM, Gary wrote:
> > Ed Pawlowski wrote:
> >>
> >> On 10/4/2018 6:28 AM, Cindy Hamilton wrote:
> >>
> >>>
> >>> 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 put the cheese on top too, but when I tried to melt it in Gary's
> >> toaster, most of it fell off. Tried to, but could not get the cheese
> >> out. I hope he doesn't notice.
> >
> > ?
> >
> Could start the toaster on fire.

Ah Ha. So *you're* the one that caused Jill's toaster fire.
Now you've targeted MY toaster? ;o

Cindy Hamilton wrote:
>
> On Thursday, October 4, 2018 at 10:00:01 AM UTC-4, Gary wrote:
> > Cindy Hamilton wrote:
> > >
> > > Last night was leftover beef stew for him, and leftover pork and
> > > green beans with Indonesian peanut sauce for me.
> >
> > Both sound good. Do you have a basic recipe for that Indonesian
> > peanut sauce? That sounds interesting to me.
>
> Here you go:
>
> Peanut Sauce
>
> 4 T chopped onion
> 4 garlic cloves
> 1/2 t red pepper flakes
> 1 t salt
> 1 t cumin
> 1 C coconut milk
> 2 T oil
> 10 oz peanut butter
> 3 T kecap manis (Indonesian sweet soy sauce)
> 1 t brown sugar
> 2 T lemon juice
>
> Saute first 5 ingredients in oil. Add remaining ingredients, stirring until smooth.
>
> I don't like rich coconut milk, so I make a thin version by soaking
> unsweetened, dried, shredded coconut in hot water (1 part coconut,
> 2 parts hot water), wringing out the coconut, refrigerating the liquid
> and removing the fat that floats to the top and hardens. Just a hint
> of coconut flavor.
>
> Cindy Hamilton

Thanks so much, Cindy.