Chicken Cutlet Parmesean ala Matthew (my gorgeous husband!)

So one of the things I loved immediately about my husband (besides his dark smoldering Sicilian beauty) was his love for cooking. His wonderful Grandma Anna was forever making lovely food, and as Anna started to get along in age, he realized she was the one that could teach him all these lovely dishes, and so he learned them with her encouragement. You can not believe how much his cooking blesses our family time and time again! Sure enough 3 out of 4 of the kids birthdays , someone requests one of these dishes that are true Turrigiano fare!!!
So get those recipes from your family and write then down!!!! Or start a tradition yourself!

Serves 6 (cut in half if cooking for fewer, but remember you can always freeze it!)


12 chicken breast cutlet ( pounded until thin)
3 cups of fine bread crumbs
4 TBS Italian Seasoning
2 Tbs garlic salt
3 eggs whisked
8 oz mozzarella cheese cut in slices
2 medium cans diced tomatoes
2 garlic cloves minced
Olive oil
1 minced onion
2 Pounds of Rigatoni Pasta
2 Cups shredded Parmesean cheese
Sea salt
White or black pepper


* Put a large pot of water with a pinch of sea salt, and splash of olive oil on medium high heat
* Pound the chicken breasts with a mallet or rolling pin until about 3/4 inches thick
* Turn the oil on to get hot, you will know it is ready when a bread crumb dances around
*Whisk the eggs, add a handful of parmesean cheese and white pepper
* Add Italian seasoning and garlic salt to the bread crumbs, mix
* Dip the chicken first into the egg mixture and then the bread crumbs
* Place on to a shallow dish (unless the oil is ready .. )
* Add the chicken into the oil and fry until golden brown, place into a baking dish, carry on until all chicken is done
* Turn oven on to 350 degrees
* In a sautee pan, add a splash of olive oil and onion and garlic, on medium heat stir until soft and transparent
* Add diced tomatoes, 2 tsp of Italian seasoning and garlic salt
* Cook for 8 minutes on medium heat
* Add sauce to the cutlets and top with a slice of mozzarella cheese
* Bake for 30 minutes
* Cook pasta and drain when tender, add the rest of the sauce to it
* Add the pasta to a dish and top with a cutlet and add parmesean if you like!

If you manage to have leftovers, simply freeze the cutlets and re heat another time. The only thing you will need to do fresh is the sauce and pasta. It also goes happily into the fridge to be reheated for lunch the next day!!

1 comment:

Sarah Wroe said...

So glad you put this recipe on the site! I still remember Matt cooking this for me and Ian one night. I can't wait to try it!
Lots of love to you all xx

Serving sizes and this sight.....

As many of you have come to realize, I am usually making huge amounts of food and alot of times for more than just my family. However, I would be horrified to think that someone who was living alone, or with only a couple people in their home would feel discouraged about this..
Simply use division for most of these recipes if they are too big. With the exception of baking, which requires a fair amount of science, these recipes can be adjusted and modified with ease! And if you feel stuck, either leave me a comment or email me and I will try to respond to you as soon as I can.
Thanks fellow foodies, hope you eat something yummy today and enjoy the fact that you didn't spend lots of money at a high end restaurant!

Enjoy! I love to hear from you all!

Rebecca Turrigiano


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