Chicken Parmingiana
Carla Satterly
ingredients
- 2 cups of Italian tomato sauce or spaghetti sauce
- 1 large egg
- 2 tbsp water
- 2/3 cup of dried bread crumbs
- 1/3 cup of grated Parmesan cheese
- 8 boneless & skinless chicken breast halves (about 2 lbs)
- 1/4 cup olive or vegetable oil
- 2 cups mozzarella cheese
directions
- 1
Cut chicken into 8 pieces and place between two sheets of wax paper. Pound with meat mallet until the pieces are 1/4 in thick.
- 2
Make tomato sauce (or heat pre-made spaghetti sauce on stove over low heat).
- 3
Preheat oven to 350°
- 4
Mix egg and water with whisk.
- 5
In separate bowl mix bread crumbs and parmesan cheese. Dip chicken in egg mixture and then coat with bread crumb mixture.
- 6
Heat oil in 12 in skillet over medium heat. Cook half of meat at a time for about 5 minutes turning once until lightly brown. Add oil in necessary.
- 7
Place half of meat in an ungreased rectangular baking dish, overlapping them slightly. Spoon half of the sauce over the meat and sprinkle with half of cheese. Place rest of meat on top in same fashion.
- 8
Bake uncovered for 25 minutes or until sauce in bubbly and cheese in light brown.
notes
Optional: * 1 1/2 lbs veal (cut into 12 pieces) instead of chicken * for cheesier taste use 1/2 lb provolone cheese sliced thin instead of mozzarella
Source: Emily Turner Weatherholt
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