Armida’s Chicken Parm with White Sauce (Continued)

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Recipe

Title: Armida's Chicken Parmesan with White Sauce

A twist on the classic Chicken Parmesan, this recipe features crispy breaded chicken cutlets topped with a creamy white cheese sauce and melted Provalone.

Servings4

Ingredients

For the Chicken Cutlets: **

boneless , skinless chicken breasts cut into thin cutlets. Chilling each chicken breast makes it easier to slice horizontally into two to three cutlets each.

salt and freshly ground black pepper, to taste

3 tablespoons all-purpose flour (45 ml)

2 large eggs, beaten

panko breadcrumbs

2 tablespoons vegetable oil (30 ml)

2 tablespoons unsalted butter (30 ml)

For the White Cheese Sauce: **

3 tablespoons unsalted butter (45 ml)

3 tablespoons all-purpose flour (45 ml)

3 cups whole milk (720 ml)

1 large , sweet onion

salt and freshly ground black pepper, to taste

ground nutmeg to taste

Method

Prepare the Chicken Cutlets: ---

Preheat the oven to 400°F (200°C).

Place each chicken breast between two sheets of plastic wrap and pound to an even thickness, about 1/2 inch.

Season both sides of the chicken breasts with salt and pepper.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and, optionally, grated Parmesan cheese.

Dredge each chicken breast in flour, shaking off excess, then dip in beaten eggs, and finally coat with the breadcrumb-Parmesan mixture, pressing gently to adhere.

Prepare the White Cheese Sauce: ---

Cut up onion, add chicken boullion cube to the milk, and heat at low heat in a saucepan.

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