MARCHETTI’S CHICKEN MILANESE

Enough vegetable oil for frying, 3/4 cup

4-6 breaded chicken cutlets

1/2 pound (2 sticks) margarine

1/2 cup flour

6 cups of whole milk

1 stick of salted butter

1 chicken bouillon cube

3/4 cup Romano cheese

1/4 cup Parmesan cheese

1/2 cup shredded mozzarella cheese

In a sauté pan, heat up oil, pan fry breaded chicken cutlets until golden brown on both sides. Set aside on paper towel to absorb excess oil.

In a small sauté pan, melt margarine. Add flour and whisk to make a roux. Cook for 5-10 minutes on low heat stirring occasionally.

In a stock pot, add stick of butter melting down on low heat. Add milk, bring to a stop (a low, almost boil). Slowly add roux to thicken. Add cheeses and whisk. Dilute 1 chicken bouillon cube in half-cup of hot water and add. Continue whisking all ingredients together. Pass sauce through a fine strainer.

Take chicken cutlets, cut into cubes or julienne. Place in 8-inch by 10-inch glass baking dish. Pour Milanese sauce over chicken, folding in. Top with mozzarella cheese. Bake in preheated 400-degree oven for 15-20 minutes, until mozzarella cheese is golden brown and Milanese sauce is bubbling.

Serves 4-6