If you’ve been missing the recipe portion of CanYouStayforDinner?, the only person I can blame it on is, you know who, my mother.
Though I can’t quite put my finger on what it is exactly, I’m sure there’s some misstep she took as a parent that lead me to my Intermittent Recipe Posting Dysfunction (IRPD).
Working through it,
The best part about this dish, as with all of my Italian recipes, is the marinara. In fact, it’s not even my recipe; it’s one I openly shoplifted from PJ, my stepdad. And it’s the thickest, sweetest, most full-bodied red sauce. If you love a hearty, rich sauce with a highly concentrated tomato flavor, you will never spend another second fiddling with other recipes once you try this one: My Favorite Sauce
The secret to achieving the authentic taste of your favorite breaded and shallowly fried chicken cutlets- to achieving the rich flavor of that oil drenched crust- is searing it in a thin pool of olive oil and then baking it in the oven to cook it all the way through. What most baked versions of traditionally fried foods lack is that lovely and satisfying fatty flavor. Here, you don’t have to sacrifice; you don’t have to forego flavor for lightness’ sake.
Another secret? Marinating the chicken in buttermilk. Tender, tender, tender.