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Poultry


Chicken Parmigiana

 

6 Servings


  • 6 boneless skinless chicken breast cutlets
  • 2 eggs, lightly beaten
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper
  • ¾ cup plain dry bread crumbs
  • ½ cup vegetable oil
  • 2 cups tomato sauce
  • ¼ teaspoon dried basil
  • ⅛ teaspoon garlic powder
  • 1 tablespoon butter
  • ½ cup grated Parmesan cheese
  • 8 ounces mozzarella cheese, sliced and cut into triangles

Place chicken breasts on cutting board and pound lightly with side of heavy knife or cleaver until about ¼ inch thick.

Combine eggs, salt, and pepper. Dip chicken into egg mixture, then crumbs.

Heat oil until very hot in a large frying pan. Quickly brown chicken on both sides; remove to shallow baking dish. Pour excess oil from frying pan.

Stir tomato sauce, basil, and garlic powder into frying pan; heat to boiling; simmer 10 minutes, or until thickened. Stir in butter. Pour over chicken; sprinkle with Parmesan; cover.

Bake in 350° F oven for 30 minutes; uncover.

Place mozzarella over chicken. Bake 10 minutes longer, or until cheese melts.

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