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Chicken Parmigiana

Thursday, I made polenta with a really meaty ragu. It was pretty good, if I do say so, m’self, and we had plenty of the sauce left over. Victor was going to freeze it for another day – but I had other plans. Nefarious plans that finagled him into cooking dinner, tonight.

This was what we had Thursday…

There are two things I do pretty regularly on workdays… the first is take something out of the freezer for dinner, the second is to call home during my lunch break. I took out thin-sliced chicken cutlets this morning, thinking chicken parmigiana would be a fitting dinner, tonight.

When I called home, I casually asked if the sauce had been frozen and mentioned chicken parm. My clever ruse worked! Victor started planning dinner and when I got home there were breaded cutlets in the ‘fridge and a baked pasta being prepared.

The cutlets were fried and then topped with sauce and cheese and placed into the oven to heat through and melt the cheese. The pasta was mixed with the sauce, topped with cheese, and baked until hot and the cheese melted. The sat one atop the other in a 350°F oven.

And it was a great dinner! The chicken perfectly crispy-crunchy and saucy and cheesy and the pasta was perfectly cooked, meaty and cheesy, too. Meals just do not suck at our house.

My contribution is a Pineapple Upside Down Cake.

More on that from the link.

 

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