Tag Archives: chicken parmesan from seventeen magazine

Vintage Seventeen recipes

27 Nov


Attention Seveteen magazine recipe searchers: big things are happening. We are getting ready to post some of our 1980s pages, in all their big haired, scrunchy wearing glory.

We’ve already been gifted (many thanks!) with a long-sought after page from February 1987:


One From the Heart: chicken parmesan, sausage-stuffed mushrooms, green beans vinaigrette, Italian bread and sweetheart ice cream dessert.

CHICKEN PARMESAN
4 pieces skinned, boned and split chicken breasts (about 1 pound)
3/4 cup plain bread crumbs
3/4 tsp dry basil
1/4 tsp dry oregano
1/4 tsp salt
1/4 tsp pepper
1 egg, lightly beaten
olive oil
1 1/2 cups spaghetti sauce, divided
1/2 package (8 oz) mozzarella cheese, thinly sliced
3 tbsp grated Parmesan cheese

1. Spread a chicken cutlet out flat between two pieces of waxed paper. Using a mallet or rolling pin, pound cutlet until it’s 1/4 inch thick. Do the same with the remaining cutlets.
2. In a shallow bowl, combine bread crumbs, basil, oregano, salt and pepper. Place beaten egg in another shallow bowl.
Dip each cultlet in beaten egg, turning to coat lightly, set aside.
3. In a large skillet, heat 3 tablespoons olive oil. Add cultlets and cook over medium heat for 3 to 4 minutes on each side, until golden. Add more oil, one tablespoon at a time, as needed.
Remove from skillet, and set aside.
Preheat ove to 350 F. Pour 1 cup spaghetti sauce into the bottom of a baking dish. Arrange cutlets in dish one layer deep. Pour remaining spaghetti sauce over cutlets. Top with mozzarella slices, and sprinkle on parmesan cheese. Bake for 20 minutes. Serves two.

Advertisements