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Chicken or Veal Parmigiana Recipe

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This recipe for Chicken or Veal Parmigiana, by , is from The Erica Kraut Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Kraut
Added: Friday, July 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
One pound of chicken or veal cutlets cut thin
one cup of seasoned bread crumbs
2 eggs
1/2 cup of grated romano cheese
1 lb. Mozzarella cheese (cut thin slices for top)
salt and pepper to taste
vegetable oil for frying
italian tomato sauce

Directions:
Directions:
Cut chicken or veal cutlets very thin and pound flat
Dip chicken or veal into beaten egg batter
Dip chicken or veal into bread crumbs

Heat oil.
Place chicken or veal in fying pan and cook until golden. remove and place on paper towel to remove excess oil.
Veal takes less time - don't overcook

Place tomato sauce on bottom of baking dish.
Place cook meat on tomato sauce and then cover with more sauce.
Add thin sliced mozzarella cheese on top
Bake in oven until cheese melts at 350 - about 15 minutes.

Number Of Servings:
Number Of Servings:
3- 4
Preparation Time:
Preparation Time:
half hour

 

 

 

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