"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Parmigiana Recipe

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This recipe for Chicken Parmigiana, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Siegel Family
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 Boneless Chicken Breasts
2 eggs
1 c flour
1 1/2 c bread crumbs
1/2 c parmigiana cheese (grated or shredded)
salt & pepper
hot sauce (optional)
oregano
Oil for frying
1 gallon Zip bag
Tomato sauce
Mozzarella Cheese (shredded)

Directions:
Directions:
Cut breasts in half. Add about 1 tsp of water to the zip bag. Using mallet (rolling pin or wine bottle works,also), pound breasts one at a time until uniformly thin (work from center to edges); stack flattened pieces on a plate.
Set up breading station and put oil in sautÚ pan or skillet; heat to med.hi while breading the chicken.
In 3 shallow bowls/pans:
Bowl 1 - flour (season with salt/pepper/oregano)
Bowl 2 - beat 2 eggs in a shallow flat bowl and season with salt, pepper and hot sauce (couple of dashes);
Bowl 3 - Bread crumbs and parmigiana cheese

Coat each piece of chicken in flour then egg then bread crumbs and set aside. When chicken is coated, fry until golden brown - about 2-3 minutes per side. Place chicken cutlets in a shallow baking dish, cover with your favorite tomato sauce, top with shredded mozzarella, and bake at 350║ until melted and bubbly (10 mins)

Personal Notes:
Personal Notes:
One of the few dishes Kevin likes to help with. Can use boneless thighs or egg plant in place of chicken breasts.

 

 

 

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