Extravaganza
My college career (Indiana State University, Class of '81) was devoted
to two major pursuits: An insatiable quest for journalistic knowledge, and
the lunch buffet at Pasquale's on Terre Haute's Highway 41, across from the
DQ and the International House of Pancake, which had anticipated
the trend toward a globalized service industry with its then-daring use of
lingonberries. Pasquale's was one of those allegedly second-string chains
that faded out in the late '70s, as Pizza Hut and Domino's ascended to a level of
competent mass-market dominance. The Pasquale's lunch buffet was
a thing of beauty: Robust but sweet marinara sauce, enveloping firm
and flavorable noodles; savory, succulent ravioli; pizza that would make
you cry, with a buttery crust, toothsome nuggets of caraway-stewn
Italian sausage, and crisp, al dente bell peppers. This was not heart-healthy
dining: Many were the days I emerged from Pasquale's four bucks and
some coin cheaper, steered my Toyota Corolla in an oregano-induced
stupor back to campus, and passed into a semi-comatose state
in a plastic chair in the back row of Earth and Sky 101.
As my palate graduated to embrace not only the gut-busting
pleasures of Southern Italian cuisine but the subtle (and
more alimentarily-friendly) delights of Northern Italy. However, I
humbly (and groggily) dedicate my first set of presets to Tony Cheroke,
a skilled BladePro craftsman who graciously found a place for them
on his own bounteous site, and Pasquale's, which may no longer reside
within a whiff of the Wabash River but which forever will occupy a
very warm, somewhat uncomfortable place in my heart.
When you get done serving yourself, I got a nice low-fat
Chicken Parmesan recipe for you to take home
Come enjoy. Download italbuff.zip.
Cause when you're visiting my
page, you're family.
Now, go home, or maybe you're still hungry?
POLITICALLY CORRECT CHICKEN PARMESAN
Two chicken breasts for each diner (hey, lowfat here)
Breading -- flour, fat free parmesan cheese, Italian bread crumbs, salt, pepper, oregano, and optional cornmeal (if you like a little crispier), all to taste
A bowl of Egg Beaters or other whole egg substitute (THIS ADVANCE SHOULD BE LISTED WITH PENICILLIN AND THE INTERNET - ALL THE FLAVOR WITH NONE OF THE NAGGING!!!!)
Olive Oil Pam cooking spray (WHAT I JUST SAID)
Campbell's Italian Tomato Soup (undiluted), Pastorelli's Pizza Sauce (IF AVAILABLE IN YOUR AREA), or any good, chunky marinara sauce
Lemons or lemon juice
Marinate chicken breasts overnight with lemon juice (this helps keep them moist through the frying). Have the Egg Beaters and breading mixture ready, start an electric skillet or frying pan going with the Pam, then dip breasts in egg and roll thoroughly in flour et al. For nice, thick coating, egg-dip a second time and roll in breading. Place coated breasts in hot Pam and start to brown. The sauce should be going low on another burner. Watch the breasts carefully - keep turning until they're brown and crisp on both sides. Dish up and apply the sauce JUST BEFORE SERVING. You hear me? Well, okay. Enjoy.