Chicken Parmigiana Recipe
Summary
Ingredients
| 3 chicken breasts (about 12 ounces each), split, skinned and boned | ||
| 2 eggs, lightly beaten | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 3/4 cup fine dry bread crumbs | ||
| Vegetable oil | 1//2 Cup (16 tbs) | |
| Tomato sauce | 2 Can (10oz) | |
| Basil leaf | 1/4 Teaspoon, crumbled | |
| Garlic powder | 1/8 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Mozzarella cheese package | 1 , sliced | |
Directions
1. Place chicken breasts on cutting board and pound lightly with side of heavy knife or cleaver until about 1/4 inch thick.
2. Combine eggs, salt and pepper. Dip chicken into egg mixture, then crumbs.
3. Heat oil until very hot in a large skillet. Quickly brown chicken on both sides; remove to a shallow baking dish. Pour excess oil from skillet.
4. Stir the tomato sauce, basil and garlic powder into pan; bring to boiling; simmer for 10 minutes, or until thickened. Stir in the butter or margarine. Pour over the chicken; sprinkle with Parmesan; cover.
5. Bake in moderate oven (350°) for 30 minutes; uncover.
6. Place mozzarella over chicken. Bake for 10 minutes longer, or until cheese melts.
2. Combine eggs, salt and pepper. Dip chicken into egg mixture, then crumbs.
3. Heat oil until very hot in a large skillet. Quickly brown chicken on both sides; remove to a shallow baking dish. Pour excess oil from skillet.
4. Stir the tomato sauce, basil and garlic powder into pan; bring to boiling; simmer for 10 minutes, or until thickened. Stir in the butter or margarine. Pour over the chicken; sprinkle with Parmesan; cover.
5. Bake in moderate oven (350°) for 30 minutes; uncover.
6. Place mozzarella over chicken. Bake for 10 minutes longer, or until cheese melts.
Chef
