Italian Night in the Relleno House
Menu
Chicken Parmesan
Parmesan Risotto
Roasted Italian Veggies
Caprese and Prosciutto Panino
Zepolle
Chicken Parmesan
Preheat oven to 425°
Pound chicken breast out flat, then brine for an hour, remove from brine and dry
Dredge breast is salted flour, dip in egg wash and then dredge in Italian bread crumbs
Refrigerate for at least a half an hour before cooking, then lightly brown breasts in hot olive oil, about 2-3 minutes per side
Lay in breasts in casserole dish and partially cover with tomato sauce
Then cover sauce with shaved Parmesan and Mozzarella cheeses
Bake for till Mozzarella is melting then hit with broiler to lightly brown the top of the cheese
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