This recipe is one that I’ve tucked into my “perfected” file. I basically cook a recipe over and over again, trying to simplify everything I can while making absolutely fantastic tasting food (taste always comes first though, I just save the time consuming dishes for weekends).
Prep Time: 10 minutes
Cook Time: 20 minutes (10 of which are in oven)
4 Turkey scaloppini (or chicken or veal, turkey is WAY cheaper though)
1 cup Panko bread crumbs
1/3 cup fresh grated parmigiana cheese
1 jar of pasta sauce (Bo makes me use Ragu, lol)
1/3 cup grated mozzarella cheese
1. Pre-heat your over to 400.
2. Put the bread crumbs and parmigiana cheese in a dish and mix well together. Put the egg in a second dish and whip up with a fork.
3. Dip each cutlet into the egg, and then put it into the bread crumb mixture. Make sure that they’ve evenly coated with crumbs. The panko crumbs won’t look as uniform as regular bread crumbs, but the crunch? Oh la!
4. Heat some olive oil in a large, non-stick skillet (about 1/8″ think coating). Make sure the oil it super hot, but not smoking. Look for it to start to shimmer on the surface, this is when you’re ready to rock!
5. Put the cutlets into the pan, carefully! Always start with the chicken hitting the pan closest to you, then drop it down towards the back, this way you don’t get splashed with boiling hot oil (trust me on this one). Cook each cutlet until well browned, about 3 or 4 minutes on each side over med-high heat. The best part about this, it’s totally ok to flip it back and forth a couple of times (I always do), to make sure it’s nice and brown!
6. As the turkey is cooking, pour your pasta sauce into a large rectangular baking dish. HINT: Line the dish with foil first, this makes for a really easy clean up! When the turkey is done, lay the cutlets in the sauce and then top each one with a sprinkle of the mozzarella cheese. Throw this puppy in the oven for 10 minutes, just until the cheese has melted and the sauce heated up. If you’re in a rush, you can throw it under the broiler and it’ll be ready in 3 – 5 minutes, just be careful that it doesn’t burn!
NOTES: Don’t put any sauce on top of the cutlets, as this gets rid of that incredible crunch that the panko crumbs adds. Instead, when you serve, put a nice dollop of sauce on the side for dipping, and if you want to go all fancy drag your spoon through it on a curve to make a tail.
If you want to make the scaloppini yourself, just butterfly a chicken breast, and then pound to 1/4″ thickness between two sheets of cling wrap. Read more...