RACHAEL RAY PARMESAN CHICKEN RECIPES

Steps:

• Preheat broiler
• Set up three dishes on your countertop: Fill one with the flour, one with the eggs, and the other with a mixture of the breadcrumbs, half the grated cheese, herbs, salt and pepper
• Place a large skillet over medium-high heat with 3 turns of the pan of EVOO, about 3 tablespoons
• While the pan is heating up, season the chicken cutlets with salt and freshly ground black pepper, and coat each one in the flour, then in the egg, and lastly in the cheesy breadcrumbs
• Once the oil is hot, cook the chicken cutlets until golden brown and cooked through, 3-5 minutes per side depending on how thick they are
• Cook them in two batches, transferring the cooked cutlets to a paper towel-lined plate while the others, adding more oil to the pan between batches if need be
• While the chicken is cooking, place a medium-size pot on the stove over medium heat
• Add 2 tablespoons EVOO, 2 turns of the pan
• Add garlic, crushed red pepper flakes and chopped onion
• Cook 5-6 minutes, stirring often, until the veggies have softened
• Add the tomatoes and heat them through, about 2 minutes
• Remove the pot from the heat and stir in the basil, then season the sauce with salt and freshly ground black pepper
• Layer the chicken with the sauce in a casserole dish
• Top the casserole with the remaining grated Parmigiano and mozzarella
• Brown the chicken parm casserole under the broiler until the cheese has melted and is lightly golden brown, about 3 minutes
• Garnish with some chopped basil before serving

Steps:

• Preheat oven to 450 degrees F.
• Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
• Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
• Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
• Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.