pogmothoin

Ok, I'm gonna be nice and show you how to make Stuffed Chicken Cutlets.

PAY ATTENTION FUCKERS!!

What you need:
2 lbs of chicken cutlets, sliced thin & flattened out
1 lb of sweet italian sausage (you can use hot, but it takes over the flavor) you won't use the whole lb.
ricotta cheese
shredded or sliced mozzarella cheese, fresh if you can get it
2 eggs
1oz. of milk
bread crumbs (I like 4C redi-flavored)
pinch of black pepper
a bit of olive oil

TIME TO GET MESSY!!
preheat your oven to 375 degrees

clean the cutlets and try to cut them to about 3-4 inches wide

oil up a roasting pan using the olive oil. spread it evenly. you can use parchment paper if you're avoiding using cooking oil, but it tends to give you dry cutlets

mix the eggs, milk & pepper in a bowl and beat until you have a batter (you can add your own spices if you like, I prefer to keep it simple) remember to break the eggs first, genius

dip the cutlets in the egg mixture and lay them flat

cut the casing off of one of the sausages.
spread a bit of the sausage, ricotta and mozzrella on top of the cutlets, making sure not to let it hang over the sides. if you don' t use your fingers you're a big wussy.

roll up the cutlets (like a carpet) so that the stuffing is on the inside... um right. you can use a skewer to hold it together, just make sure it's able to withstand the oven. usually they stay closed for me because I wrap them tight. You could also use some string if you're reeeeally patient.

roll it around in the bread crumbs until it's completely coated, but only lightly, so brush off any excess

place the cutlets a couple of inches apart in the pan.

cook at 375 for about an hour and 15 minutes or until they're completely browned. you can turn them halfway thru but be gentle, it's their first time.

also good as a parmagiana, but if you use sauce from a jar I'll personally come to your kitchen and kick yer ass.

serves about 4 people

enjoy