Chicken Parmigiana
Ingredients:
10 chicken cutlets
7 eggs-beaten
¼ tsp each of salt & pepper
4 cups homemade breadcrumbs-See recipe on our website
4 cups of tomato sauce-See recipe on our website
1 cup grated cheese
8 ounces mozzarella cheese-sliced
10 leaves basil-chopped
Vegetable oil for frying
Directions:
Preheat the oven to 350. Heat oil in a frying pan on medium to low heat. Beat eggs with salt and pepper. Add the breadcrumbs to a shallow bowl. Dip the cutlets in the egg and shake off any excess. Then dip the cutlets into the breadcrumbs. Make sure they are fully coated. Put the cutlets in a pan and cook in batches. Cook approximately 4 min on each side on medium heat. Remove the cutlets to a paper towel lined dish. Line a sheet pan with foil. Spoon a layer of the sauce on the bottom of the sheet pan. Add the cutlets. Top each cutlet with some sauce, then the grated cheese and then the basil. Last, layer a slice or 2 of the mozzarella on top of each cutlet. Bake until the mozzarella melts completely. About 5 minutes.