Olive Oil Or Vegetable Oil For Chicken Parm
Season with salt and pepper to taste.
Olive oil or vegetable oil for chicken parm. Lightly oil a baking sheet or coat with nonstick spray. Then spoon marinara sauce on top sprinkled with shredded. For less intense flavor use whole roast garlic or garlic slices.
The way you slice your garlic makes a world of difference. For the maximum amount of flavor minced or use a garlic press. Dip chicken in the whisked egg then dredge in breadcrumb mixture so it is coated.
Place breaded chicken in a single layer on a lined sheet tray. Cut each of those in half to make two shorter quarters. Preheat oven to 425 degrees f.
Add olive oil balsamic vinegar garlic and thyme. Morton kosher salt per cutlet. Fry chicken for about 5 minutes per side or until cooked through and golden brown.
Olive oil especially extra virgin olive oil is an immediate no because it s expensive and has too low a smoke point for anything more than low to medium heat cooking. You can sprinkle with salt and pepper now as well if you wish. A zester makes it much easier to remove only the best parts of the lemon.
Season chicken cutlets all over with salt about tsp. Slice the eggplant in half lengthwise then cut each half into quarters lengthwise. Place broccoli florets mushrooms butternut squash zucchini squash bell pepper and onion in a single layer onto the prepared baking sheet.