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Veal or Chicken Parmigana over Spaghetti Recipe

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This recipe for Veal or Chicken Parmigana over Spaghetti, by , is from Serenity Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jamie Flaga


8 veal cutlets or boneless, skinless chicken breast, about " thick
1 egg
⅓ c. all-purpose flour
c. grated Parmesan cheese
cooking oil
spaghetti sauce
spaghetti noodles

Clean meat. Mix egg with water in one bowl. In another bowl, mix flour, c. Parmesan cheese, salt, garlic, and pepper. Dip meat in egg mixture until both sides are covered. Remove and place in flour mixture and coat both sides of meat.

In large, sided skillet with cover, add oil and heat. Cook meat, a few at a time, until browned on both sides, adding more oil as needed.
Return all meat to skillet. Pour your choice of spaghetti sauce over meat. Sprinkle with c. grated Parmesan cheese. Heat to boil. Once sauce has boiled, reduce heat to medium low. Cover and cook for 15 minutes.
Serve over cooked spaghetti noodle of your choice.




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