Chicken Parmigiana
The Chicken Parmigiana will need Tomato Sauce
for flavor. Before
starting this recipe, go make some
Tomato Sauce with the pork chops in it!
This time you won't need to make any meatballs,
unless you want to save some for later.
If you didn't see the previous note - the Tomato Sauce and meat
will freeze for months. So use some sauce that was frozen previously or make some fresh sauce.
This recipe is for approximately 10 people; however, the Chicken cutlets also
freeze well and can be used at a later time. I find it easier to
make up enough for 2 -3 meals at a time.
Chicken Preparation
- Lay the breasts on a cutting board and hold it down with the palm of
your hand and carefully fillet the meat (horizontally)
- Fillet eight chicken breasts into two (or three if the breast is very thick)
lengths, according to thickness.
(Be careful and use a very sharp knife).
- The fillet should be 1/4 to 1/3 inch thick.
Egg mixture
- Whip together 8 eggs and dab of milk.
- Add
- 1/4 cup Parmesan cheese
- 2 tbsp parsley
- 2 teasp granulated garlic
- Small dab of Milk
Bread Crumb Mixture
- 20 oz. Progresso seasoned bread crumbs
- 8 - 10 oz. Parmesan cheese
- 1/2 cup parsley flakes
- 1 1/2 - 2 teasp. granulated garlic
You should be able to smell the cheese and garlic in the bread crumbs.
If not add some more - it won't hurt!
Cooking
- Thoroughly soak chicken breasts in egg mixture.
- Drop into bread crumb mixture
- Cover each piece with the bread crumb mixture
- Pat each piece with your hands to make sure the mixture sticks to the chicken
- Fry in electric skillet until brown, using crisco oil and a little olive oil if you prefer
Layering instructions
- Disposable Aluminum trays -- work well
- Tomato sauce - coat the bottom of the pan -- ONLY.
- Place chicken cutlets in the pan
- Spread shredded mozzarella cheese on each cutlet
- Spread some tomato sauce -- JUST A LITTLE SAUCE ON EACH CUTLET
- Cover the tray with aluminum foil.
Cook for fifteen or twenty minutes at 350 degrees, or until cheese melts.
Freezes well. If you want to heat them up later, DO NOT MICROWAVE.
The microwave will make them too hard to eat.
Serves approximately 10 people and more if you combine
with a pasta dish --like stuffed shells-(This recipe will be on
the net soon!).
- Tomato Sauce
- Meat for the Tomato Sauce
- Caesar Salad
- Pasta è Fagioli
- Lasagna
- Veal Piccatta
- Veal Marsala
- Fettuccine Alfredo
- Wedding Soup
- Eggplant Parmigiana
- Go To Recipe Page
- Home Page
Enjoy!