OMG...I didn't know cutlets were thinner than normal chicken breasts. When I threw the chicken breasts into the frying pan, they exploded and gave me 1st degree burns...LOL! Gotcha!

I had the "butcher" butterfly some chicken breasts for me and pounded them out. They were perfectly thin.

I used Whole Foods organic jarred sauce (sorry Mama Hunter).

The part in which you lay the chicken cutlets in the sauce for a few hours just didn't fly with me. I let the chicken soak in the sauce for 30 minutes prior to baking in the oven and didn't even need a knife. I used fresh mozarella. Served on top of spaghetti. Appearance didn't make the grade because of the melted mozarella which looked like a white puddle. This was a very delicious recipe Hunter...thanks!

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RECIPE BELOW:
I use thin lean cutlets from my italian store. Usually 2 pounds.

1 bowl of egg mixture. I use 3 extra large eggs
with fresh parsley, half and half or whole milk, salt and pepper. Soak the chicken, then move the chciken to bowl #2.

Bowl 2 is a mixture of flour and italian seasoned bread crumbs. I mix in equal parts of each. Put the cutlets in and pat well on each side. Then place on large flat plate or other tray.

Heat oil in deep pan on high. I use corn oil, but you could probably use anything. Oil must be VERY hot. If not very hot, the chicken will become soft and oily. Test the heat by popping in a small batter piece, if it disintigrates like volcano lava, it's ready.

Fry. It helps to have some experience here. 20-30 seconds on each side maybe? I don't time it, but I fry it less than I would if I was just making cutlets to eat right up. These will be soaking in sauce and then it will be going in the over later, so don't fry to long. This is being heated twice and they are thin. If thicker, then fry longer of course.

I take them out of the pan, salt them a little bit as they come out and separate with paper towels to dry off. I then take my tomato suace that was cooked a few hours earlier and is now warm, not boiling hot. I lay some sauce over the bottom of a large baking tray. I line the cutlets on top, then add more sauce, large basil leaves, and fresh romano cheese over them (parm or other hard sharp cheese works fine too). I don't use that much cheese, as my sauce is THAT good. If your sauce sucks, use a lot of cheese. I then will use fresh mozzeralla, sliced in thin small pieces to sprinkle over them. sprinkle a light amount of extra virgin olive oil to soak in a little.

I cover the pan and leave out at room temp. to sit for a few hours. This creates a wonderful sauce marinade that seaps into the chicken. You won't even need a knife later. Of course, the sauce is a huge part of this. "That's the flavor!", as my uncle says. Yes the chicken sitting in the sauce makes it.

30 minutes before eating, put oven on 350 and bake until hot with cheese melted.

This message has been edited. Last edited by: Bella Donna,

What the....

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I used Whole Foods organic jarred sauce

The sauce is the flavor. You basically killed the recipe with that stuff

There was no garlic flavor to the chicken I'm sure or extra virgin Olive Oil.

quote:

I used fresh mozarella.

That's fine but where is the Romano or the Parmesan. Mozerella is just slivered on. That's not the flavor.

And where is the fresh basil?

quote:

This was a very delicious recipe Hunter...thanks!

I'm glad you think so, but this really is not my recipe, so for trademarked and reputation purposes - I'd really like you to please change the title of this thread to "Bella's Chicken ______".

Flubis? A little help here?

Excuse me...I did have parmesean (that went on top of the cutlets while soaking) and basil. I only noted the differences.

Don't bang Whole Foods for their sauce...I'm sure it's not what you make at home but it did its purpose here.

The breadcrumbs I used had enough spices in them to give it a parsley and garlic taste...I think, but it might not be to italian standard.

I changed the title of the thread...happy?

quote:

I changed the title of the thread...happy?

Yes, thank you

quote:

What Use to Be Hunter's Chicken Romano

quote:

Excuse me...I did have parmesean (that went on top of the cutlets while soaking) and basil. I only noted the differences.

Why am I pretty sure you left out a few other differences.

Be Honest:

Did you use a flour/breadcrumb combo mixture?

Did you use FRESH parsley in the egg mixture?

Did you put whole milk in the egg mixture?

Did you fry the cutlets into scorched wood chips?

Hunter, it's like trying to teach the blind to pilot a jet. Some things are simply impossible.

Did you pound out the cutlets with the back tires of your explorer to get it especailly thin?