This Car is a "Lemon."- October 3, 2010

This Car is a "Lemon" - October 1 - 2010

Greetings to all the great fans of Rosalie Serving Cookbooks. I must apologize for the late newsletter; it seems the book signings, private cooking classes, and political fundraiser dinners have kept me quite busy. But as I have stated before, "no rest, no rust."

The political fundraiser dinner was especially fun for me, mainly because I got to try out my new recipe, Chicken Parmigiana served with Marinara Sauce. I also served Pasta con Broccoli with Italian Fried Asparagus, and topped it all off with Italian Cream Cake. Now, I have no idea how the candidate will fare, but I'm thinking when they get to the poles, they may just vote for the Italian Cream Cake.

Did you know that our love for food not only satisfies the palate, but we also use it to describe every day life. If something is bad, we usually use the "lemon." We say, "that car is a lemon." Or if we describe someone who is weak in character we say, " you are just a chicken liver." How about some others…"If life is a bowl of cherries, why am I always in the pits?" Or, " he is so squirrelly" and, "her thighs are like ham hocks." Of course the list goes on an on, and some can be very humorous. Have you ever described someone as "a rotten egg" or "prune face"? The one that always amazed me was the "cabbage patch doll." Now, I don't know about you, but would you liken your baby to a knobby headed cabbage?

So, I just thought I might invent a board game called, "Name That Food," and everyone can tag a person, place, or thing with their favorite food metaphor. Sounds like fun to me. Don't forget to email me with any food question or suggestion, and be sure to cook up the Chicken Parmigiana tonight.

Have fun,

Rosalie

Chicken Parmigiana - Recipe 10-01-10

Recipe - October 1, 2010 - Chicken Parmigiana

Note:

These crispy fried chicken breasts are wonderful, even without the marinara sauce, but you will want to try them both ways. They are scrumptious!

6 skinless chicken fillets, about ½-inch thick

Lawry's course garlic salt with parsley

Olive oil for frying

 

3 eggs, beaten

¾ cup Progresso Italian Style bread crumbs

¾ cup grated Parmesan cheese

2 cloves garlic, chopped fine

2 tablespoons fresh curly parsley, chopped

½ teaspoon salt

¼ teaspoon ground black pepper

 

Buffalo mozzarella, (8-ounce) sliced thin

2 cups shredded mozzarella

 

3 cups marinara sauce,

Or Rosalie's Marinara Sauce on page 127 of Rosalie Serving Italian Cookbook

Fresh basil leaves, garnish

1. Preheat oven to 400-degrees. Rinse chicken fillets well, pat dry and place on work surface. Sprinkle each breast liberally with the garlic salt.

2. Place beaten eggs into a shallow dish. Dip each fillet into the egg mixture on both sides.

3. Place the bread crumbs, cheese, garlic, parsley, salt and pepper into another shallow dish. Pat the egg -dipped chicken into the bread crumbs, pressing the bread crumbs into the breasts.

4. In large skillet, pour enough olive oil to cover the bottom, adding more as needed. Fry the chicken breasts in the olive oil over medium heat for about 4 to 5 minutes on each side. Put the lid on the chicken and turn the heat down, allowing the chicken breasts to steam cook, about 8 minutes.

5. Remove chicken to a baking sheet. Top each breast with a slice of buffalo mozzarella, and then with ½ cup marinara. Sprinkle top with shredded mozzarella.

6. Place baking pan in oven and let cheeses melt, about 5 minutes. Garnish top with chopped fresh basil. Serves 6.