Chicken Or Veal Parmesan Recipe
Lightly breaded chicken breast or veal cutlet, Italian cheeses & Ricco's Marinara served with linguine & vegetable of the day
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Ingredients
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Protein
Breading
Sauce
Cheese
Pasta and Vegetables
Seasonings
Method
Preparation of Chicken or Veal
- 1
Pound the Protein
Place the chicken breast or veal cutlet between two pieces of plastic wrap. Using a meat mallet, pound them to an even thickness of about 1/2 inch.
- 2
Season the Protein
Sprinkle both sides of the chicken or veal with salt and black pepper.
Breading Process
- 3
Prepare Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.
- 4
Bread the Protein
Dredge each piece of chicken or veal in flour, shaking off excess. Then dip into the beaten eggs, allowing excess to drip off. Finally, coat with the breadcrumb mixture, pressing down gently to adhere.
Cooking the Protein
- 5
Heat Oil
In a large skillet, heat olive oil over medium heat.
- 6
Cook the Protein
Add the breaded chicken or veal to the skillet in batches, cooking for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and set aside.
Preparing the Sauce and Pasta
- 7
Warm the Marinara
In a saucepan, warm Ricco's Marinara sauce over low heat until heated through.
- 8
Cook the Linguine
In a large pot, bring salted water to a boil. Add linguine pasta and cook according to package instructions until al dente. Drain and set aside.
Assembly and Serving
- 9
Assemble the Dish
In a baking dish, place the cooked chicken or veal. Pour the warmed marinara sauce over the top and sprinkle with shredded mozzarella cheese.
- 10
Broil
Place the dish under the broiler for about 2-3 minutes, or until the cheese is melted and bubbly.
- 11
Serve
On a plate, serve the linguine alongside the chicken or veal parmesan, and add a side of the vegetable of your choice.