Dateline: November 29, 2021 Chicken Parm -- first time

I have always been intrigued with (fill in the blank) parm.  I have a very soft spot for eggplant parm, and have made many time, but chicken parm, I have never made before.

Chicken Parm

Ingredients

about 6 thin cut chicken cutlets

2 eggs beaten with some milk or water

1/2 c flour

Couple of T of grated parmesan cheese

salt and pepper

1/4 t cayenne pepper

Marinara sauce

1/2 lb mozzarella cheese, sliced

Grated Parmesan cheese to sprinkle over top

pasta of your choice

Method

1.  Mix flour, salt, pepper, cayenne, and parmesan cheese together on a plate and set aside.  In another plate or shallow bowl, beat eggs together with milk or water until will mixed.  Heat oven to 350°.

2.  If cutlets are of uneven thickness, take a long piece of plastic wrap dribble a few drops of water on one side of the plastic and place a cutlet down.  Sprinkle the side that is up with a few drops of water and fold the plastic wrap over it.  Do this so that there is a lot of room on all sides of the cutlet.  Using a straight rolling pin, wine bottle, meat basher, flatten the cutlet so that it is an even thickness through out.  Remove to a plate, and repeat with remaining cutlets.

3.  After all cutlets have been pounded, if necessary, dredge them in the egg and milk mixture and then into the flour mixture.  Set on a wire rack over a sheet pan to catch any drips and allow the coating to dry a bit.  Finish all cutlets this way.

4.  In a skillet, heat some oil or butter and when hot, add one or two cutlets to the pan.  You want a lot of room around the cutlets so that they brown evenly.  After one side is nicely browned, flip the cutlet over using a pair of tongs.  If cutlet is sticking to the skillet, it is not ready to be turned, have patience.  When second side it browned, remove cutlet to a plate and hold until all are down.

5.  In a baking dish, spoon enough marinara sauce cover the bottom of the pan, all the cutlets on top of the sauce.  Manipulate the cutlets so that you have them in a single layer.  If your cutlets are ginormous, then do it in two layers.  Cover first layer of cutlets with sauce, add second layer and then top with mozzarella slices and sprinkle grated parmesan over all.

6.  Put water on for your pasta of choice, boil according to package directions.

7.  Put baking dish in the oven until sauce is bubbling and mozzarella cheese has melted and is browning is spots.  Remove and let cool for a couple of minutes.  Serve with pasta and remaining marinara sauce.