Recipes from Italy :: Italian Main Dish Poultry
Posted by artsycook at recipegoldmine.com
Source: Recipe by Lisa Stapor
1 lb. chicken breasts or veal cutlets (cut thin)
1/2 c. olive oil
1/2 c. Parmesan cheese
2/3 c. Italian seasoned bread crumbs
1 tsp. garlic powder
Salt and pepper
1/4 c. pure olive oil
Pound chicken or veal gently between wax paper ( 1/8 to 1/4-in. thick for veal and 1/4 to 1/2-in. thick for chicken).
In a shallow bowl, combine Parmesan cheese, bread crumbs, and garlic powder. Pour 1/2 c. olive oil in another shallow bowl.
Dip each chicken or veal piece into olive oil and let excess drip. Press meat into bread crumb mixture, coating well and set aside until all meat is breaded.
In a heavy non-stick skillet, heat oil over med. heat and sauté until golden on both sides. Drain on paper towels and serve with pasta and red sauce.
