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Heat the oven to 400°F. Place the chicken into a 2-quart shallow baking dish. Spoon 1 cup sauce over the chicken. Sprinkle with the mozzarella and Parmesan cheeses. Bake for 15 minutes or until the chicken is hot and the cheeses are melted. Heat the remaining sauce in a 2-quart saucepan over medium heat until hot and bubbling, stirring ...
Place 2 chicken cutlets on top, spacing about 1" apart. Top with a second sheet of plastic wrap. Using the blunt end of a meat mallet (or the side of a rolling pin), gently pound cutlets until ...
With this method, not only do you ensure that the breading sticks nicely to the cutlet by leading with flour and egg, but it gives the crust a nice, thick consistency.
In cuisine, cutlet (derived from French côtelette, côte, "rib" [1] [2]) refers to: a thin slice of meat from the leg or ribs of mutton, veal, [2] pork, or chicken; a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta)
In Hungary, a chicken or pork cutlet breaded with a mix of flour and shredded potatoes, and topped with garlic, sour cream, and cheese is called mátrai borzaska (lit. ' scruffy from Mátra ') or borzas for short. [38] [39]
Breaded cutlet dishes are popular around the world. Katsu is the Japanese name for breaded cutlet and tonkatsu refers to pork cutlet.. Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
Heat the oven to 400°F. Place the chicken into a 2-quart shallow baking dish. Spoon 1 cup sauce over the chicken. Sprinkle with the mozzarella and Parmesan cheeses. Bake for 15 minutes or until ...
Meanwhile, toss the pork chops with the remaining 1 tablespoon olive oil in a bowl, then sprinkle with the smoked paprika and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Set a rack on a ...