I managed to get chicken cutlets and bread rolls today. So, I decided to make a simple chicken parmigiana with white sauce and leftover mushrooms tomatoes and cucumber. I am also rationing my ingredients.
Trying two ways methods. The first method is fry in oil and the second method is bake. Well, I am happy that it’s looks golden brown and crispy. Added white sauce so that its not too dry and using up leftovers mushrooms gives it a lovely texture to the sauce. Let’s cook and bake this delicious meal and serve with a glass of white wine.
Olive oil, for frying
4 skinless, boneless chicken cutlets
2 large eggs, beaten
2 c plain flour
1 1/2 cups bread crumbs
2 teaspoons dried oregano
1 Tsp dried basil
2 Tbs Parmigiana-Pecorino cheese salt
White Mushrooms sauce Ingredients
1/4 c butter
2 garlic smashed
1/2 c thickened cream
1/2 c milk
1/8 c Parmesan cheese
3 mushrooms, chopped
Vegetables and bread rolls Ingredients
1 tomato, cut into 4
1 small cucumber, cut about 7 cm long
4 bread rolls
Note: You may want thicker Alfredo sauce, so use double cream and increase the amount. You may omit mushrooms.
You may want to have salad mix or potatoes. Or even corns.
Preheat the oven to 180 °C. In a frying pan, heat 1/2″ of oil until hot. Put beaten eggs in a shallow dish. In another shallow dish, mix bread crumbs with oregano, basil and grated cheese. Season with salt and pepper.
Season the cutlets with salt and pepper. Then place both sides in the flour; shake off excess. Dip floured cutlets in egg, allowing any excess to drip back into dish. Next coat with bread crumbs pressing lightly to help it stick.
Fry cutlets until cooked through and browned, about 6 minutes per side. Transfer the cutlets to a baking tray lined foil.
Bake until crispy and golden brown about 8 minutes. Switch off oven leave cutlets in oven cover with foil until needed.
White mushroom sauce Method
Melt butter over medium low- heat until melted and bubbly. Add garlic and cook for about 1 minute. Add thickened cream, milk and mushrooms. Reduce heat to the lowest heat. Let it simmer for about 8 minutes. Beat in Parmesan cheese until combined.
Plate up cutlets to individual plate, ladle white mushrooms sauce over cutlets. Then add vegetables and bread rolls. Serve with white wine of your choice.