Parmesan White Sauce

1/4 cup butter
1/4 cup flour
1/4 tsp black pepper
2 cups of milk
1/2 cup Parmesan
1/4 cup dry sherry

Melt butter in a medium saucepan over med heat. Whisk in flour and pepper. Add milk all at once, whisk to combine. Cook and stir over med-high heat until thick and bubbly. Stir in Parmesan and sherry.

Quick Chicken Parmesan

from Fine Cooking (Oct/Nov 10):

1/2 cup of flour
2 eggs
1 1/2 panko breadcrumbs
4 thin-sliced chicken breast cutlets
Kosher salt
5 T olive oil
1/4 cup grated Parmesan
4 oz fresh mozzarella, thinly sliced
1 small yellow onion, chopped
2 cloves garlic, finely chopped
1 can (14.5 oz) crushed tomatoes
1/4 cup chopped fresh basil

Preheat oven to 425.

Mix flour with 1/4 tsp pepper in a wide shallow dish. In another dish, lightly beat eggs with 1 T water.
Breadcrumbs in a third dish. Season chicken with salt, then dip into flour, egg, then breadcrumbs.

Heat 2 T oil in an oven-proof frying pan over med-high. Cook chicken 1 - 2 mins per side. Sprinkle Parmesan and cover with mozzarella.  Bake until cooked 5 -7 mins.

Meanwhile, heat 1 T oil in a saucepan, cook onion and garlic. Stir in tomatoes and 1/4 t salt. Simmer until thickened, 4 -5 mins. Stir in basil. Serve over the chicken.