Last night’s dinner
Chicken Parmesean with homemade sauce
fresh green salad
warm dutch apple pie with vanilla bean ice cream
Sauce:
heat a bit of evoo on med-high heat in a sauce pan
add to that 1 chopped onion and 2 chopped cloves of garlic
salt & pepper, let sweat 5-10 min
tear some fresh basil and add that to the mix
if you like it spicey, add a chopped hot pepper
add your choice of veggies, I used what we had.. green peppers
salt and pepper
add 3 large crushed tomotoes (canned works great, I used fresh)
add more spice! I used a lebanese mix called zatar, mostly oregeno and thyme
Let those stew for 10 min
and one can of tomatoe paste
add about 1/3 to 1/2 cup of red wine
add about 1/3 cup of water
stir well, bring to a boil. boil 5 min and turn to low, cover
Chicken:
bring 2 TBS of evoo and 2 TBS of veg. oil to just over MED in a saucepan
place plastic wrap over chicken and use a tenderizor to get it to 1/2 inch flat
make an assembly line:
Shallow bowl: 2 eggs and 1 tbs water mixed will
Shallow plate: flour, salt, and pepper
Shallow plate: Bread Crumbs, salt and pepper (I did 1/2 panko 1/2 bread crumbs)
If you like a lot of breading.. be a double dipper.
coat the chicken piece with flour, then dredge in the egg.. followed by a toss in the breading
Cook each piece of chicken for 2 minutes on each side, letting it get nice a golden
Line up the chicken in a baking dish. Top with fresh Parmesean and Sliced Mozzerella.
ladle the sauce over everything
bake at 400 for 15-20 min and serve with your favorite pasta!
