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the bread and salad are the easy parts, and maybe hot fudge sundaes for dessert!! gosh, I should make this for MYSELF!!!
Quote:
Originally Posted by kelsie
s: don't be nervous. 1 rule of thumb concerning the chicken parm. Keep your chicken pieces uniform in size. If your cutlets are thick, slice them in 1/2, put the pieces in plastic wrap and pound to 1/8" thin. Dip in egg mixed with milk and s/p, Italian seasoned bread crumbs or panko. Cover with plastic wrap and put in fridge for 1 hr. so the breading sticks to the chicken. Fry lightly in oo about 2 mins. on ea. side. Preheat oven to 350, put sauce on the bottom of your pan, cutlets, add minced garlic & top with mozzerella and Pecorino Romano cheese, add more sauce cover with foil, bake 45-60 mins.
*NOTE: put a tray of water on bottom rack to steam and moisten the bottom of the chicken cutlets. Delicious.
Serve with a side of spaghetti, tossed salad and crusty Italian bread.
ok, so I'm going to cook dinner for a new guy, I am a good cook, however, cooking for someone new always makes me nervous! He mentioned he liked pasta. Does anyone know a nice, simple pasta recipe I could try? Prefer linguine or bow-tie pasta if possible! thanks!! (maybe something with chicken?)
If you invite a man you just started dating over for dinner, make sure you invite a girl friend over, too. Turn it into a dinner party, so that he knows he has to go home afterwards. You want to make it clear that YOU are not on the menu.
who says I want him to go home? ha! ha! kidding! but I'm a big girl, I can handle myself. We'll have gone out a few times before this dinner happens anyway.
Quote:
Originally Posted by Woof Woof Woof!
If you invite a man you just started dating over for dinner, make sure you invite a girl friend over, too. Turn it into a dinner party, so that he knows he has to go home afterwards.
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Dice and crisp up some pancetta in olive oil, add sun-dried tomatoes and chopped oil-cured black olives, add white wine/chicken stock to make a sauce, maybe some red-pepper flake and/or herbs, serve over pasta of choice with grated reggiano.
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