Chicken Parmigiana

Chicken Parmigiana
Recipe type: entrees
  • 10 6-8 ounce chicken breasts
  • 10 whole eggs, beaten
  • 2 cups grated Parmesan cheese
  • ½ cup chopped parsley
  • 3 tablespoons crushed garlic
  • 15 ounces Italian bread crumbs
  • Salt and pepper to taste
  • Dash of milk
  • Olive oil
  • 2 to 3 cups shredded mozzarella
  • House tomato sauce
  1. Fillet chicken breasts into two.
  2. Pound with mallet if desired.
  3. For the egg wash, whip eggs with milk, then add ½ cup Parmesan, ¼ cup parsley and 1 tablespoon crushed garlic.
  4. For the bread crumb mixture, combine Italian bread crumbs, salt and pepper, ½ cup parsley and 2 tablespoons garlic.
  5. Thoroughly soak chicken breasts in egg mixture.
  6. Drop into bread crumb mixture and roll each breast until coated.
  7. Heat olive oil in skillet.
  8. Cook chicken in oil until done and well browned on both sides.
  9. Cover the bottom of a pan with tomato sauce.
  10. Place chicken breasts in the pan and top each breast with mozzarella.
  11. Add a touch more tomato sauce.
  12. Bake at 400 F for 15 minutes.