Italian Chicken

[LisaS]

1 lb chicken cutlets
Sliced mozzarella (1 sl per cutlet)
Spicy Marinara sauce - check the labels for a lower sugar version or homemade
Shredded romano or parmesan or both (your choice)
A little white wine
3 cloves garlic minced
Flour & spices to dredge*
Olive Oil
Butter

Season a little flour for the dredge - cayenne, garlic powder, oregano, basil, etc. Season the cutlets. Dredge the cutlets in flour, knocking off most of it.

Heat large skillet. Add oil. Add butter. When hot, add cutlets. Cook 2 mins on side 1. Flip and put a lid on the pan. Cook 1 minute and remove to a warm plate.

Saute the garlic in the pan and deglaze with a little wine. When the wine has nearly all evaporated, add marinara to cover the bottom of the pan and bring to a simmer. Add back the cutlets.

Simmer the cutlets for about 2 mins. Turn over. Sprinkle with shredded romano and then top with mozzarella slice. Simmer 1 min more or until cheese starts to melt. Remove to warmed plates. Serve with additional shredded romano if you like.

Notes: I like this because it satisfies my "I want Italian" taste w/out pasta.

*Strictly speaking, TNT probably doesn't allow flour, but so little sticks as a dredge I figure it is fine. I guess you could go without if you wanted but I like the texture better with the dredge.

[missjane]

This sounds good. I think instead of flour, I will used ground almonds. I'm going to make this this weekend!