Chicken Parmigiana

An Italian classic that's traditionally served with a pasta side dish. If you prefer thinner cutlets of chicken, use a meat pounder to flatten chicken breasts.


Ingredients

5 boneless chicken breasts
4 eggs
2 cups Italian breads crumbs
1 1/2 cups tomato sauce
1 tsp. garlic powder
1/2 tsp. black pepper
2 cups shredded mozzarella cheese
Olive oil

Directions

Place breadcrumbs on a plate and stir in garlic powder and pepper. In a shallow bowl, beat eggs until frothy. Dip chicken breasts in eggs and then coat completely with breadcrumbs.

Using a large skillet; fry chicken in olive oil, over medium heat until browned. Blot excess oil with paper towel and place on baking sheet. Top with tomato sauce and cheese.

Bake at 350º until cheese has melted.

Posted in Dinner Recipes

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