This Chicken Parmigiana is very easy to make and once the sauce is ready it only takes 30 minutes to prepare. Serve it alone, with pasta or on Italian bread as a sandwich. You can also change the cutlets to veal, it’s the same process for cooking. But be sure to buy a good quality veal otherwise they will be tough.
Make my Marinara sauce or use sauce left over from a Traditional Sunday sauce that had meat in it. The flavors work well with either.
If you really are pressed for time then use the best quality jarred sauce, like Barilla.
Ingredients;
6 Chicken breast cutlets or veal, pounded thin
2 eggs, beaten
1/1/2 cups Italian flavored bread crumbs
1/2 cup grated Parmesan cheese
1 TSP of each; dried parsley, dried basil and garlic powder(not salt)
1 cup shredded mozzarella cheese
2 cups Tomato sauce from the above selections
1/2 cup oil (half canola and half olive)
Directions;
Preheat the oven to 350.
Mix the parsley, basil, garlic powder and about 2 TBLS of the Parmesan cheese together and set aside. Heat half of the oil in a large frying pan on medium heat. Dip the cutlets into the beaten egg and then into the bread crumb mixture coating them on both sides. Place the cutlets in the frying pan so they have some room between them and fry until lightly brown. Unless you have a very large frying pan (then use all the oil) you will probably need to do this twice. Add the left over oil to the pan and let it heat in between frying more cutlets. Place the cooked cutlets on a paper towel to absorb any excess oil. In a large baking pan place a few TBLS of sauce and then top it with a cutlet. Repeat this until all cutlets are in the pan. Place a few more TBLS of sauce on top of each cutlet and sprinkle with the remaining Parmesan cheese and spread the mozzarella cheese over that. Cover with a lid or foil. Bake for 15-20 mins or until the cheese is melted and sauce is just slightly bubbling.
**to make this health friendly use half the Parmesan cheese and use part skim mozzarella cheese.