From the Kitchen of "Chef" Norm



(shown with Okra as side)

Source (if known):  Recipe from Luisa Petrucci, in a book from the library,  Italian Home Cooking by Julia Della Croce
My notes:

EVO (Extra Virgin Olive Oil)
3 Ĺ pound cut up free range or organic chicken
1 cup lightly toasted panko crumbs or breadcrumbs
ľ cup finely, fresh grated parmigiano-reggiano, pecorino romano or grana padano cheese
3 large cloves garlic, minced
3 tablespoons minced fresh flat leaf parsley
1 teaspoon sea salt
fresh ground black pepper
3 large eggs, beat
1 teaspoon milk

Preheat oven to 350 degrees F.  Grease an ample baking pan with olive oil.

Trim excess fat from the chicken pieces and discard.  I donít use the liver if the chicken came with one.  Wash the chicken and pat dry with absorbent paper towels. Keep the wing tips intact and cut the wings at the joint to separate from the drummettes.

Combine the bread crumbs, grated cheese, garlic, parsley, salt and pepper to taste and spread on a sheet of wax paper or on a platter. 
Beat the eggs and milk in a wide bowl next to the wax paper.  Roll the chicken pieces in the crumb mixture. 
Dip each piece in the beaten egg and roll once again in the crumb mixture. 
Arrange them in the baking pan. 
Drizzle with olive oil.

Bake the chicken until golden and cooked through, about 30 minutes for breast pieces and 40 minutes for dark meat, or until an instant read meat thermometer shows 160 degrees F.  Be careful not to overcook. 
Allow the chicken to rest for 10 minutes before serving hot.