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How To make Patties Parmigiana
1 1/2 lb Ground Beef; *
1/4 c Onion; Finely Chopped, 1 Sm.
1 t Salt
1 t Worcestershire Sauce
1/4 t Pepper
1/2 c Parmesan Cheese; Grated
1/4 c Cornflake Crumbs
1 ea Egg; Large, Slightly Beaten
8 oz Tomato Sauce; 1 can
1 t Italian Seasoning
6 ea Mozzarella Cheese; Slices,**
* If the ground beef is lean, it may be necessary to add a small amount of shortening or salad oil to the skillet when browning the patties. ** Cheese slices should be 3 inches square. ~------------------------------------------------------------------------- Mix the meat, onion, salt, Worcestershire sauce, and pepper together. Shape the mixture into 6 patties, each about 3/4-inch thick. Mix Parmesan cheese and cornflake crumbs. Dip the patties into the egg, then coat them with the cornflake mixture. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Mix the tomato sauce and Italian seasoning and pour over the patties in the skillet. Cover and simmer for 15 minutes. Top each patty with a slice of cheese and cover. Heat until the cheese is melted, about 2 minutes. Serve the leftover sauce over the patties.
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INGREDIENTS
2 eggs
2 skinless chicken breast
1 cup mozzarella
1 cup Parmesan
1 cup seasoned panko bread crumbs
1 tsp dry basil
1 tsp dry parsley
1 tsp garlic
1 tbsp creole seasoning
salt and pepper to taste
1/2 cup onion
1 cup marinara
oil for fry
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Rachael's Veal Parmigiana
Breaded and fried veal cutlets topped with homemade red sauce and cheese that’s broiled until it’s melted and browned—it’s hard to mess with the classic!
How To Make Eggplant Parmesan
Today we're making egg and cheese Neapolitan eggplant parmesan (parmigiana di melanzane). This was the way my Grandmother always made it for us growing up. Frying the eggplant discs in a simple Pecorino Romano cheese and egg batter is so delicious. The pieces are so good that you just want to eat them as is. But push on and make the parmigiana with a simple marinara, some basil, Parmigiano Reggiano cheese, and mozzarella. I hope you enjoy and learn how to make this eggplant parm recipe!
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12 Quart Pasta Pot:
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Frantoia Olive Oil 1 Liter:
Sclafani Crushed Tomatoes:
INGREDIENTS:
▪2-3 large eggplant
▪3 plus cups marinara sauce
▪1/2 cup grated Pecorino
▪1/2 cup grated Parmigiano
Reggiano
▪1 pound block mozzarella
▪5 large eggs
▪1 plus cups flour
▪bunch basil leaves
▪olive oil for frying
▪salt/pepper to taste - plus salt for salting eggplant
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Chicken Parmesan | Basics with Babish
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