Chicken Fried Beef Cutlet Parmesan
Ingredients ~ Ingredient measurement is based on how many cutlets you cook. I cook 4 cutlets with these measurements.
Tenderized beef cutlets (desired amount and pound out if necessary)
1 to 2 cups milk
2 cups all-purpose flour
1 cup Italian bread crumbs
3 large eggs, beaten
Salt, pepper & granulated garlic to taste
4 tablespoons butter or margarine (I prefer unsalted real butter)
1/2 cup extra-virgin olive oil
1 jar Ragu Spaghetti Sauce
1/2 pound shredded, thin sliced fresh is best but what ever you have will work
1. Pound cutlets if needed or desired (tenderized beef cutlets normally do not need pounding). Beat eggs and mix with milk. In a separate shallow dish add flour and breadcrumbs. Season eggs and meat with seasonings. Dip each cutlet: flour mixture and shake, egg/milk mixture, flour again (press firmly to coat well).
2. In a large skillet, melt butter with olive oil over medium-high heat until sizzling. Arrange cutlets in the pan without over crowding, cooking in batches may be necessary. Reduce the heat, and cook cutlets until golden brown and juices run clear. About 5 to 15 minutes per side. Remove to a baking sheet lined with paper towels; to remove excess oil.
3. Place a few tablespoons of sauce in the bottom of a 9-by-13-by-2-inch baking dish. Add cooked cutlets cover with half the sauce and half of the sliced mozzarella. Add a little more sauce and top with remaining mozzarella. Bake on 350 for about 40 minutes until cheese is completely melted. Remove and serve immediately.
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