Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Ok, first take your chicken cutlets and pound them into 1/8 thick ,or you can go 1/4 but try to do it evenly.
take your 4 eggs and beat them in a large bowl.
add 1/4 cup of romano cheese , salt, pepper, basil and a scoop of parmesan cheese to eggs
MIX WELL
take your 2 cans of chicken broth and 2 sticks of butter, and basil(to taste) ,lemon(to taste) and add them to separate pot, start flame or burner on med high stirring frequently
as butter melts, get your package of lipton onion soup mix and add to brew, you can add 1 tsp of flour to thicken sauce but make sure you stir stir stir, when everything is melted and brewing turn burner down to med low
take your plate of flour
take your eggs
take your italian bread crumbs
and line them up in that order next to stove
take your extra virgin olive oil and pour about an 1/8 of an inch into pan and turn on burner to med
when oils ready take about 6 garlic clove "pieces"( not whole cloves) and slice them really thin and garnish your frying pan with them
take your cutlets and cover them in flour
then cover them fully in egg letting the excess drip away but not to much
cover them in bread crumbs and put them into your oil
once the first side is cooked and you flip the cutlets
(I cook them till they get really nice and brownish on both sides)
take a handfull of romano shredded cheese and sprinkle the cutlets as they cook
when cutlets are cooked remove them from pan and cover heavily with sauce then serve
sounds like a small mission but it pays off in the end! and by the way you can adjust any bit o this to your liking!
id love the feed back too!
