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41
ENTRÉES
CHICKEN PARMESAN
This recipe utilizes a number of components that can easily be prepared using your
Cuisinart
®
Food Processor. Store-bought items such as breadcrumbs and
marinara sauce will work just fine, but you will soon realize how much money you will
save when making these items yourself.
Makes 4 servings
Active Time: 40 minutes
Inactive Time: 15 minutes
1. Preheat oven to 425°F with the rack in the middle
position. Spread 1 cup of the sauce on the bottom of a
nonreactive 13" x 9" baking pan; reserve.
2. Insert the fine shredding disc into the work bowl of the
food processor. Shred the Parmesan on Low. Remove and
reserve. Switch to the medium shredding disc and shred
the mozzarella on High. Reserve.
3. Season the chicken with salt and pepper. In three shallow
dishes, fill each with the flour, eggs and breadcrumbs. Be
sure to lightly whisk the eggs together. Dredge the
chicken first in the flour, shaking off any excess, then the
egg and then the breadcrumbs, being sure that all sides
of each piece of chicken are fully coated. Reserve on a
clean plate or tray.
4. Put ¼ cup of the olive oil in a large skillet set over
medium heat. Once the oil is hot, brown the chicken
cutlets, in batches, until browned on both sides, adding
additional oil as necessary – you do not want a dry pan
or the chicken will burn. Transfer the browned chicken to
the baking pan on top of the layer of sauce. Note: You are
not cooking the chicken through at this point, just
browning. It will finish cooking in the oven.
5. Top each browned cutlet with 2 tablespoons of sauce, 1 tablespoon of the Parmesan and
2 tablespoons of the mozzarella.
6. Transfer the pan to the preheated oven and cook for about 10 minutes, or until the
cheese is nicely melted and the internal temperature of the chicken registers at 165°F.
7. Garnish with the basil and serve.
Nutritional information per serving:
Calories 709 (47% from fat) • carb. 36g • pro. 58g • fat 36g
• sat. fat 12g • chol. 242mg • sod. 1832mg • calc. 579mg • fiber 3g
1½
CUPS
MARINARA
SAUCE
(
STORE
-
BOUGHT
OR
USE
RECIPE
FOR
SIMPLE
TOMATO
SAUCE
ON
PAGE
26),
DIVIDED
2½
OUNCES
PARMESAN
6
OUNCES
MOZZARELLA
,
WELL
-
CHILLED
*
4
6-
TO
8-
OUNCE
BONELESS
,
SKINLESS
CHICKEN
BREASTS
,
POUNDED
TO
½-
INCH
THICK
-
NESS
½
TEASPOON
KOSHER
SALT
½
TEASPOON
FRESHLY
GROUND
BLACK
PEPPER
¼
CUP
UNBLEACHED
,
ALL
-
PURPOSE
FLOUR
2
LARGE
EGGS
1
RECIPE
(1
2
⁄
3
CUPS
)
SEASONED
BREADCRUMBS
(
PAGE
18)
¼
TO
½
CUP
OLIVE
OIL
,
DIVIDED
2
TABLESPOONS
THINLY
SLICED
(
CHIFFONADE
)
BASIL
*
IT
IS
BEST
TO
PUT
THE
MOZZARELLA
IN
THE
FREEZER
FOR
ABOUT
10,
BUT
NO
MORE
THAN
15
MINUTES
PRIOR
TO
SHREDDING
.
Содержание FP-11 Series
Страница 14: ...NOTES...
Страница 15: ...11 CUP FOOD PROCESSOR...
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Страница 56: ...NOTES...
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Страница 71: ...PROCESADORA DE ALIMENTOS DE 11 TAZAS 2 6 L...
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