Cathy LaFay Recipe

Chicken Alla Romana

By Cathy LaFay CathyCat67


This is how my mom (Romana) made her chicken cutlets. Oh so good!!


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)
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian