Monday, September 11, 2006

Chicken Parmesan

6 boneless chicken breast halves
2 eggs slightly beaten
1/8 tsp. pepper
1 tsp. salt
3/4/ c. bread crumbs
1/2 c. olive oil
1-15 oz. tomato sauce
1/4 tsp. basil
1/8 tsp. garlic salt
1/2 c. Parmesan cheese
1 Tbl. butter
8 oz. Mozzarella cheese

Place chicken between in a Ziploc bag and pound to 1/4" thickness. combind eggs, salt, and pepper. Dip chicken in mixture and roll in bread crumbs. Brown lightly in oil and drain.

Combine tomato sauce, basil, garlic, and warm butter. Place chicken in 9x13 baking dish, pour sauce over, sprinkler with Parmesan. Bake at 350 for 30 minutes covered, put mozzarella on and bake an additional 10 min.

Serve chicken with pasta (I use egg noodles) with additional sauce and parmesan cheese over the top.

Mom's Meatloaf

Grind or blend: 1 potato, 1 carrot, 1 onion

Mix with 3 pounds of hamburger, 1/2 lb. sausage, 2 eggs, 3 tsp. salt, 1-8 oz. can tomato sauce, and 1 cup of Italian bread crumbs. Form into a loaf and bake at 350, 1/2 hr. per pound. Squirt ketchup on top while cooking.

Gravy: Add tomato juice to leftover meat juices after cooking and thicken until right consistency. Serve gravy over mashed potatoes and meatloaf with a vegetable.