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Three Cheese Chicken Cutlet Parmigiano
Fontina Val d'Aosta
Ingredients:
| 2 large eggs |
| 2-3 tbs. dry Marsala wine |
| Pinch salt |
| 8 all natural chicken cutlets, pounded thin by butcher |
| 3 cups fresh, unseasoned breadcrumbs |
| 2 cups canola or vegetable oil (or enough to coat bottom of skillet) |
| 1 quart homemade meat sauce or 2 containers A&V Bolognese sauce (you may have some left over) |
| 1 fresh ball of salted mozzarella cheese made at A&Vs cheese counter, shredded or sliced (about ¾ lb) |
| 4 ounces imported Fontina Val dAosta cheese, shredded or sliced (optional) |
| 4 tbs. freshly grated Parmigiano Reggiano cheese |
Directions:
[[ConLib:W2MWebpageData]] In a medium bowl, beat eggs together with Marsala wine and salt. Steep chicken cutlets in egg mixture and let sit for about an hour in refrigerator.
Place breadcrumbs on large flat plate or piece of aluminum foil. Coat each cutlet with breadcrumbs and let sit on sheet of wax paper. (If you have the time, refrigerate about ½ hour to let crumbs set).
Heat oil in a large, roomy skillet over medium-high heat. Fry only 3-4 cutlets at a time until golden on both sides (dont let them darken too much) and drain on layers of paper toweling. When all cutlets are fried, wipe out oil in skillet with paper towels. Pour enough meat sauce in skillet to cover the bottom of the pan. Place cutlets back in skillet and turn heat on low. Spoon a good amount sauce around and on top of cutlets, without drowning them.
Place just enough slices of mozzarella and Fontina cheese on top of each cutlet to cover them, trying not to let cheese slip off into the surrounding sauce. Sprinkle Parmigiano on last, then cover skillet. Heat only until cutlets and sauce warm through, and cheese just starts melting, about 4 more minutes. Turn heat off and let sit until ready to serve.