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Chicken Parmigiana Old-Style Recipe

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This recipe for Chicken Parmigiana Old-Style, by , is from Ken's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ken Albrecht


6 Boneless chicken thighs
Salt, Pepper and Ground Thyme

2 tbsp Olive oil
2 Beaten eggs
1 Tomato, thinly sliced
2-3 cups Tomato sauce
6 slices Prosciutto, thinly sliced
1-2 cups Grated Fontina, Swiss, or Mozzarella or a combination


Pound chicken then sprinkle with salt, pepper, and thyme.

Dip each piece in flour then egg wash then panko. Add oil to a large skillet and brown the chicken on both sides. Place enough sauce to cover the bottom of a large, shallow casserole dish and place chicken pieces on top.


Lay prosciutto slices on top of the chicken then cover with tomato sauce. Lay the tomatoes on top and cover with the cheese. Bake at 400║ for 20 minutes or until lightly browned. Serve hot.




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