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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Petti di Pollo Parmigiana Recipe

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This recipe for Petti di Pollo Parmigiana is from Millie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 boneless, skinless chicken breasts
1 cup flour
2 cups Italian seasoned bread crumbs
3 eggs
salt & pepper
1 clove garlic
3 T olive Oil
4 T butter
6 slices mozzarella cheese
6 slices prosciutto
Directions:
Directions:
Pound out chicken breasts between sheets of wax paper, with rolling pin, until cutlet thin.

Salt and pepper each side of cutlet, to taste.

Beat eggs with fork in shallow bowl. Add salt & pepper to eggs to taste.
Dredge cutlets in flour, then in egg, then in crumbs.

Lightly saute garlic clove in oil and butter,but do not brown. Remove clove and discard.

Fry each cutlet on both sides, until golden brown.

Place a slice of prosciutto, then a slice of mozzarrella on each cutlet on a cookie sheet.

Complete in 400º oven for 10 minutes.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Delicious! You can even serve this with a side of marinara sauce for dipping and nice crusty Italian bread!

 

 

 

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