NOTE: Chicken Parmigiana with Marinara over Linguine is a loyal favorite among Italian communities. You can find it in almost all of the Italian fine restaurants. So full of flavor, you will love this wonderful dish.
- 1 medium head cabbage
- 3 quarts water
- 2 teaspoons salt
- 1 cup flour
- ¼ cup grated Parmesan cheese
- 1 teaspoon Lawry’s coarse garlic salt with parsley added
- ¼ teaspoon ground black pepper
- 3 eggs
- 1 cup olive oil, divided
- 1 recipe Rosalie's Marinara Sauce, page 160 of Rosalie Serving Best Loved Italian
- 1 cup freshly grated Parmesan cheese, divided
- Freshly ground coarse black pepper
- Wash cabbage and remove outer leaves. Place on cutting board and cut the cabbage in half, and then in halves again. Boil cabbage quarters in salted water until tender, about 15 minutes. Drain cabbage and place on cutting board. Let cabbage cool slightly and cut the quarters into ½-inch slices, trying to keep the slices together.
- In shallow plate, place flour, cheese, garlic salt, and pepper; mix well. Place eggs in another shallow plate and beat until fluffy; set aside. Prepare large skillet with half of the olive oil; place on medium heat.
- Gently lay the cabbage slices in the egg mixture and lift with slotted spatula to drain. Place egg-coated cabbage slices into the seasoned flour, turning to coat both sides. Fry the cabbage in medium hot oil 2 to 3 minutes on each side until golden crusted. Remove slices to baking pan. Continue to fry until all slices and pieces of cabbage are used, adding remaining olive oil as you go along.
- Arrange some of the slices in a single layer on a large platter. Cover with part of the marinara sauce and sprinkle with cheese. Continue to layer the cabbage, using marinara and cheese. Garnish last layer with remaining cheese and freshly ground coarse black pepper. Serves 6.