Chicken Parmigiana Recipe
Ingredients
| 3 whole chicken breasts | ||
| Margarine | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| 6 slices eggplant, 1/2 inch thick | ||
| Salt | 1 1/2 Teaspoon | |
| Pizza sauce | 1 1/2 Cup (16 tbs) | |
| Pepper | 1/2 Teaspoon | |
| Mozzarella cheese slice | 6 | |
| Breadcrumbs | 2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
Chicken breasts first are skinned, boned and cut in half to make 6 cutlets.
Combine eggs, salt and pepper; coat meat, then dip into crumbs and press to coat evenly.
Arrange in single layer and refrigerate 10 minutes.
In 10 inch skillet heat 1 stick margarine to bubbling.
Saute cutlets 3 or 4 at a time about 3 minutes per side.
Drain on paper towels and keep warm.
Melt second stick of margarine in pan and saute eggplant slices until golden.
Sprinkle with salt, pepper.
Arrange cutlets on heat proof serving platter; top each with slice of eggplant, ribbon of pizza sauce and slice of Mozzarella.
Sprinkle with grated Parmesan.
Broil 6 inches from heat about 5 minutes to melt cheese.
Combine eggs, salt and pepper; coat meat, then dip into crumbs and press to coat evenly.
Arrange in single layer and refrigerate 10 minutes.
In 10 inch skillet heat 1 stick margarine to bubbling.
Saute cutlets 3 or 4 at a time about 3 minutes per side.
Drain on paper towels and keep warm.
Melt second stick of margarine in pan and saute eggplant slices until golden.
Sprinkle with salt, pepper.
Arrange cutlets on heat proof serving platter; top each with slice of eggplant, ribbon of pizza sauce and slice of Mozzarella.
Sprinkle with grated Parmesan.
Broil 6 inches from heat about 5 minutes to melt cheese.
Chef
