Chicken Alla Romana

CHICKEN ALLA ROMANA
Recipe Rating:
 1 Rating
Serves: 6
Cooking Method: Stove Top

Ingredients

6 thin sliced boneless skinless chicken cutlets
1/2 c salt free seasoned bread crumbs
4 handfuls of grated cheese (i use parmesan)
2 handfuls of potato flakes
1 Tbsp ev olive oil plus enough to coat the bottom of the skillet.
4 clove garlic minced
1 can(s) 14 oz diced italian herb tomatoes
1/3 c white wine
red pepper flakes to taste
4 or 5 leaves of fresh basil (fresh works best)

The Cook

Cathy LaFay Recipe
Well Seasoned
Cape Coral, FL (pop. 154,305)
CathyCat67
Member Since Sep 2011
Cathy's notes for this recipe:
This is how my mom (Romana) made her chicken cutlets. Oh so good!!
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Directions

1
In a shallow plate combine breadcrumbs, cheese and potato flakes.
2
Spray each chicken piece front and back with either pam or olive oil in a mister.
3
Dredge chicken into breadcrumb mixture and coat both sides.
4
Coat the bottom of a non stick skillet with olive oil on medium heat add the chicken and cook both sides through and until golden brown. About 3 minutes each side for thin cutlets. You'll have to cook them in batches. Transfer to a plate and cover with foil to keep warm.
5
In the same pan add a tablespoon of olive oil and garlic until it just starts to get golden add red pepper flake and then add about a 1/3 cup of white wine. Finally add the tomatoes and basil. Cook for a few minutes stirring until sauce slightly thickens.
6
Put each cutlet in a plate, spoon sauce over cutlets and serve.
7
I usually make garlic bread and a salad with this.

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Comments

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user Carol Junkins CarolAJ - Jan 24, 2012
Carol Junkins [CarolAJ] has shared this recipe with discussion groups:
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CHICKEN DISHES
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