Lorraine’s recipe –
Mozzarella cut in slices
College Inn Chicken Broth
Flavored bread crumbs
Bread cutlets and place a slice of mozzarella on cutlet and roll it.
In a pan saute tsp of garlic and 3/4 stick of butter. Add can of chicken broth and cook for 5 minutes.
Add mixture to pan of cutlets. Cover with foil and bake at 400 degrees for 40-45 minutes. Uncover for
the last 10-15 minutes.
My recipe of Lorraine’s recipe after I prepared it at home –
4 large boneless chicken breasts
8 to 12 ounces of mozzarella
3 eggs, beaten
chicken broth, 14 ounce can or homemade
Italian bread crumbs
1 to 2 teaspoons of jarred minced garlic
4 to 8 tablespoons butter
1. Slice chicken breasts very thin, try to get 3 cutlets out of one large breast.
2. Dredge chicken cutlets in egg and then bread crumbs, set aside.
3. Slice mozzarella into even slices per chicken cutlets, (ex., if you have 13 cutlets, cut mozzarella
into 13 slices). Place one slice of mozzarella onto a breaded cutlet and roll. Place the cutlets
into a 9 x 13 pan to fit tightly.
5. Oven to 400 degrees.
6. In a medium frying pan, add 6 tablespoons butter. Add minced garlic to butter and sauté. When
garlic tender, add chicken broth and cook 5 minutes longer or until heated through.
7. Pour garlic chicken broth mixture over cutlets in pan.
8. Cover with foil and bake for 40 – 45 minutes. Uncover and continue to cook 15 minutes more.
9. Serve immediately, over pasta or on the side. Serves 8.
10. ENJOY – Chicken and cheese – please!
We met my husband’s cousin, Ricky, and his wife, Lorraine, way back in the day when Tom and I got married over 30 years ago. Lorraine, Ricky, and their daughter, Melissa, lived together in a two family house in Rockland County with Lorraine’s parents. I always envied and admired their lifestyle; it was all about family. They lived side by side, sharing meals and laughter, all reminiscent of my own childhood in a two family house with my aunt, uncle, cousins, and grandmother. When Tom and I visited, we would join her mom’s dinner table, seated amongst several generations of family.
Fast forward to the present, and the family ties and traditions still hold fast. Lorraine and Ricky now live in a two family house with their daughters, Jennifer, and Amanda and her family. We recently celebrated their granddaughter, Savannah’s, first birthday party with them, and shared a meal and laughter with their extended family. The birthday party was in the backyard, and home cooked dishes were served, including this recipe from Lorraine. The envy and admiration of this close knit family living arrangement still tugs at my heartstrings. To have your children and grandchildren living in the same house together is a very special blessing. Lorraine is a cook’s cook. Some of the best cooks I know don’t always have a recipe in front of them. They are artists! I believe that you can take liberties with anyone’s recipe and make it your own to suite you/your family’s specific tastes, all without insulting a good cook such as Lorraine.
When I prepared her chicken dish, I cut the butter amount to 4 tablespoons, instead of her suggestion of 6 tablespoons, but then I felt her chicken was juicer and mine could have been a bit more moist, but it was still delicious. In retrospect, I should have paid more attention to Lorraine’s recipe in the first place when it came to the butter, and I will the next time I prepare it. As far as the jarred garlic was concerned, I questioned using it rather than using fresh garlic. Lorraine said she only uses the jarred garlic for this recipe, and fresh garlic for everything else. Go figure…..but that was a good enough answer for me, and jarred garlic it is.
Looking forward to the next family gathering and some home cooking at Ricky and Lorraine’s…..BIG HINT if you are reading this, Lorraine)!