"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Parmesan Recipe

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This recipe for Chicken Parmesan, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim & Kathy Edwards
Added: Tuesday, September 18, 2007


1 pkg. boneless whole chicken breasts (about 3)
1 (15 oz) can of tomato sauce
Parmesan cheese
Mozzarella cheese, shredded
1 large egg
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. milk
Italian-seasoned bread crumbs
Olive oil

Either thaw or use fresh chicken breasts. Trim off the fat and cut the boneless breasts into 2 pieces. Put a couple of pieces at a time into a large freezer bag and use a meat mallet to flatten out the chicken pieces until they are about 1/4-1/2" thick. Use the freezer bag to keep the chicken from flying all over your kitchen while you are flattening! When all the chicken pieces are flattened, set aside.

Mix the egg, salt, pepper, and milk in a medium bowl. Dip the chicken first into the egg mixture and then bread with the bread crumbs. With olive oil in a medium-hot skillet, fry chicken pieces until golden brown. After frying chicken, put on a plate lined with paper towels to absorb excess cooking oil. Place the browned chicken pieces in a lightly greased baking dish or pan. Spoon on tomato sauce generously on each piece. Lightly sprinkle each piece with Parmesan cheese, then generously cover each piece with mozzarella cheese. Place the dish in a preheated 375 oven and bake for 15 minutes.




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