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Chicken Parmesan Recipe

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This recipe for Chicken Parmesan, by , is from The Ruli Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathleen Wendel
Added: Monday, September 21, 2009


Boneless chicken breast (4-6)
Progresso Italian Breadcrumbs
Provolone Cheese10- 12 oz Sliced
Mozzarella CHeese 10-12 oz Sliced
Parmesan Cheese shredded 1/2 cup to 1 cup
Olive Oil
two eggs
two tbs of milk
Large jar of spaghetti sauce

1.Slice chicken breast into thin cutlets or pound chicken breast until thin
2. Beat two egg with milk to make egg wash for breading cutlets
3. Bread cutlets--Dip cutlets into egg wash and then roll into bread crumbs
4.Pan fry breaded cutlets in skillet covered in olive oil ( 3-4 tablespoons) Cook about three minute on each side.Pat dry and drain well
5.Place breaded cutlets in large baking dish
6.Place slice of provolone cheese and one slice of mozzarella cheese over each cutlet. Sprinkle with shredded Parmesan cheese
7.Pour red gravy over cutlets evenly to cover
8. bake at 350 oven for 30 minutes until warm and cheese in melted
9 Serve immediately of cooked spaghetti

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Refrigerate cutlets after breading and chill before frying in olive oil
Amount of olive oil with depend on size of skillet. Use enough to cover generously the bottom of skillet
I usually use Ragu regular spaghetti sauce and often mix it with a small jar Bertoli onion and garlic.
I also like Sal and Judy's. Its local!!.
Can also use veal cutlets




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