Chicken Parmigiana



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



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.  

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