Chicken Parmesan

Chicken Parmesan Recipe

Chicken Parmesan for 4 servings

4 boneless skinless chicken breasts

Salt and pepper

Flour for dredging cutlets

2 eggs

1-1/2 cups Italian-seasoned breadcrumbs

Olive oil

3 cups Traditional tomato sauce

1/2 cup grated Parmesan cheese

8 oz. garted mozzarella cheese

Preheat oven to 350 degrees

Cut each breast into 2 pieces.

Put flour on a plate Season with salt and pepper.

Put the breadcrumbs on another plate

Beat eggs into a wide shallow dish to combine them.

Dip chicken cutlet into flour then the eggs and then the breadcrumbs.

Shake off excess and set pieces aside.

Heat your tomato sauce if refrigerated.

Pour half of the sauce on the bottom of a large baking dish.

Add olive oil to cover the bottom of a large skillet over medium heat.

Place chicken cutlets in skillet and sauté until lightly browned, about 1-2 minutes per side.

If pan becomes dry and more olive oil.

When cutlets are browned put them in the dish with the tomato sauce.

Spoon 1-2 TB. of remaining tomato sauce on each of the cutlets in the baking dish.

Put the mozzarella cheese on top and sprinkle with the Parmesan.

Bake uncovered for 10-12 minutes in the oven.

Serve with a good salad.