"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Patsy's Chicken Parmigiana Recipe

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This recipe for Patsy's Chicken Parmigiana, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Grandy
Added: Sunday, February 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
INGREDIENTS

1/2 cup all-purpose flour
2 large eggs, beaten
3/4 cup of seasoned bread crumbs
4 chicken cutlets (about 1 pound), pounded thin
1/4 cup olive oil
2 cups tomato sauce
1/2 pound mozzarella, cubed
3 tablespoons freshly grated Parmigiano-Reggiano

Directions:
Directions:
Preheat the oven to 400 degrees F.

Spread the flour on a large plate, place the eggs in a shallow bowl and spread the bread crumbs on a second large plate. Coat each chicken cutlet in the flour, then the beaten eggs, and then the bread crumbs, patting with the palm of your hand to ensure adhesion.

Pour the oil in a 13 x 10 x 2-inch baking dish, add the cutlets, and turn them several times so that both sides are coated with the oil. Bake in the oven for 10 to 12 minutes, turn the cutlets, and continue to bake for an additional 8 minutes.

Remove the dish from the oven, and pour the tomato sauce over the chicken. Spread the sauce smooth with a spatula, and top evenly with the mozzarella. Sprinkle with the Parmigiano-Reggiano and bake for 14-16 minutes, or until ingredients are heated through and the cheese has browned.

Number Of Servings:
Number Of Servings:
4

 

 

 

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