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Sausage potato goulash
1 lb / 500 g potatoes, 14 oz / 400 g hot dogs, half onion...
Parmesan chicken with "marinara" sauce
Chicken:
1.5 lbs / 700 g chicken meat cut to small schnitzels
salt, pepper
1/3 cup flour
1 egg, 1/3 cup of milk
1/2 cup bread crumbs (plain or seasoned)
1/2 cup grated parmesan cheese
olive oil
"Marinara" sauce:
oil (olive or vegetable)
1/2 onion finely chopped
3 cloves of garlic
1 can 14.5 oz / 400 g diced tomatoes
1 tbsp dried oregano or italian herbs
1 tbsp dark cane sugar (or to taste)
1 small / 1/2 big chicken bouillon cube
another 1/2 cup of parmesan cheese to finish
Get ready your sauce. In a pan warm up oil and brown the onion, add crushed garlic and cook for another 1 minute. Be carefull not to burn the garlic. Add tomatotes, buillon, sugar and cook through about 15 minutes. Finish the taste wit salt and pepper and mix the sauce smoother with hand mixer. I like to leave some chunks in mine.
Get ready your ingredience to bread your chicken. Put flour in one bowl, in other bowl whisk an egg with milk, in third bowl mix your breading with shredded parmesan cheese. Salt and pepper chicken pieces and coat them in flour, then egg mixture and finally in bread crumbs. Make sure the whole piece is nicely covered.
Put chicken on the baking sheet lined with parchment paper and bake on 355 F / 180 C for about 15 minutes. Take out, sperad some tomato sauce on the chicken, sprinkle with parmesan cheese and bake for anothe 5 minutes till the cheese is nice and melted. Cut the biggest piece of chicken to make sure it is properly baked.
Serve with pasta.