"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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.

Siegel Family
Added: Wednesday, September 30, 2009


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)
Oil for frying
1 gallon Zip bag
Tomato sauce
Mozzarella Cheese (shredded)

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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