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Chicken Parmigiana Recipe

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This recipe for Chicken Parmigiana is from Alice's Restaurant, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pound Chicken Cutlets
0.5 cup All-Purpose Flour
3 Eggs; 2.5 cup Breadcrumbs
Kosher Salt; Freshly Ground Black Pepper
Olive Oil; 5 cup Spicy Tomato Sauce
0.5 pound Fresh Mozzarella - 1 cup Parmigiano-Reggiano
Directions:
Directions:
Preheat oven to 400 degrees.
Place flour, eggs and breadcrumbs into three large, shallow containers or bowls. Season the chicken generously with salt and pepper. Dip a piece in flour, then eggs, then coat with breadcrumbs. Repeat until all of the chicken is coated.
Fill a large skillet with 1/2-inch oil. Place over medium-high heat, and when the oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the parmesan over sauce. Place half of the cutlets over the parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
Bake about 40 minutes until cheese is golden brown and casserole is bubbling. Let cool before serving.

 

 

 

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