Betty's Chicken Parmigiana

A long-time favorite in Italian restaurants, Chicken Parmigiana is a snap to make at home - especially if you have my Home Made Marinara Sauce on hand.
You can bread and fry the cutlets and freeze them or you can complete the entire dish and freeze that ready to pull out for a delicious dinner any time.  Add my Caesar Salad and Coffee Liqueur Coupe and you are ready for a dinner party!

Ingredients:

6 (or more) thin chicken cutlets*
1½ cups Italian flavored breadcrumbs mixed with
½ cup finely grated Parmigiana cheese
1 cup flour
2 eggs well beaten
Oil for frying
1½ cups Home Made Marinara Sauce**
¼ cup finely grated Parmigiana cheese
1 cup shredded mozzarella cheese

Set up a breading station with the flour, beaten eggs and breadcrumb mixture.
Dip cutlets first in the flour, then the egg and finally the breadcrumbs.
Heat oil in a frying pan and cook the cutlets for two or three minutes on each side until lightly browned.
Prepare a baking dish with a light coating of Marinara Sauce then layer the cutlets into the dish. Cover with remaining sauce, sprinkle with Parmigiana and top with mozzarella.  (The dish may be frozen at this point.)
Bake at 350º for about 15 minutes or until cheese is nicely melted.

*See my video on Chicken Tenders to see how to make your own thin cutlets.
**See my video on Marinara Sauce.


WATCH THE VIDEO


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