My daughter ate some of the leftovers and thought we had been to the local Italian restaurant without her
6 chicken cutlets, trimmed of excess fat 8 ounces Fontina or Mozzarella cheese, cut into 6 slices 3/4 cup fine dry bread crumbs (preferably Italian seasoned) 1/3 cup finely chopped parsley 1/3 cup grated Parmesan cheese 1 teaspoon salt 1/2 teaspoon pepper 2 eggs 1/3 cup flour 2 tablespoons butter or margarine 1 package (10-ounces) spaghetti 1 jar (1 pound) spaghetti sauce with mushrooms With a mallet or side of a meat cleaver, pound cutlets gently between 2 pieces of wax paper. Cut cheese into 2x1/4-inch strips.
Place strips on chicken and roll up, pressing ends together with a little cold water to seal. Combine bread crumbs, parsley, Parmesan cheese, salt and pepper in a pie plate. Beat eggs and 2 tablespoons water in a shallow dish. Place flour in a third shallow dish.
Coat cutlets lightly with flour, dusting off any excess. Dip into egg mixture, then coat lightly with crumbs mixture. Arrange on a baking sheet.[To cook later, stop here. Keep in refrigerator]
Dot with butter and bake in a 425-degree F oven for 15 to 20 minutes or until lightly browned. Do not overbake. Meanwhile, cook and drain spaghetti following package directions. Heat spaghetti sauce in a small saucepan. Raise oven temperature to 450-degrees.
Place spaghetti in a 2-quart casserole. Layer the cutlets on top. Spoon spaghetti sauce over all. Bake for 3 to 5 minutes or until hot throughout. Serve with extra grated Parmesan cheese, if desired. Makes 4 to 6 servings.
