This is not only what I call this recipe but also describes the bird the breasts must have come off of when I made it last night! Seriously! One HALF of the breast was enough to feed Hubs and I WITH LEFTOVERS! Crazy what they are doing to these poor birds! Frankenfood at it's finest if you ask me. Honestly, I don't know how I feel about it but we ate it and enjoyed it nonetheless. This recipe came from my Ex-MIL and everybody that tries it loves it. It is super simple to make and comes out juicy and delicious every time so give it a go and feed it to some friends.
Chicken Cutlets with Muenster Cheese (a.k.a.Monster Chicken)
1-2 chicken breasts, thinly filleted - No Joke - fillet them as thin as you can
2-3 eggs lightly beaten
2 Cups seasoned bread crumbs
1/2 Cups Parmesan or Romano cheese
Frying oil (I use peanut)
1/4-1/2 lb deli sliced muenster cheese
1 can chicken broth
Preheat oven to 400F
Heat frying oil in a wide shallow pan to 350F
Place beaten eggs in a wide, shallow bowl
Soak fillets in egg mixture and toss them to coat - you can work in batches if you have a lot of fillets.
In a separate shallow dish, mix bread crumbs and Parmesan/Romano cheese
Remove a fillet from the egg mixture and dredge in breadcrumb mixture to coat evenly and place in hot oil to fry - repeat until pan is full. Turn fillets once to brown on both sides.
Once browned on both sides remove fillets and place on a paper towel lined plate to drain.
Once all of the chicken is cooked, arrange cooked cutlets in a single layer in a baking pan/casserole dish - you need something with a little depth.
Pour chicken broth over the cutlets. You do not want to completely submerge them but want all of them to be sitting in as much broth as possible
Top cutlets with muenster cheese (you can substitute mozzarella) and bake for 30 minutes or until cheese is melted and broth is bubbling
Serve Hot! YUM!
I traditionally serve this with angel hair pasta as the broth makes a nice light sauce for the thin pasta. The leftovers make fabulous sandwiches.