Chicken Parmigiana

CHICKEN PARMIGIANA

This dish can be made with chicken breasts, turkey cutlets, or veal scallopini. You can make your own sauce or you can use a jar of premade sauce. I usually serve this dish with broccoli spears or roasted portabella mushrooms (sliced 1/2 inch thick), garlic bread, and a fresh green tossed salad. Sometimes I do serve it with penne pasta as a side dish, especially if I am serving 6 or more people. I hope you enjoy it, and bear with me, this is my recipe so the measurements aren't exact, but should be close to what you'll need.

Ingredients

Boneless, Skinless Chicken Breasts
(or veal scallopini or turkey cutlets)
2 cups shredded Mozzarella cheese
1/2 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese

2 eggs
1/2 cup all purpose flour
2 tablespoons water
Olive oil or vegetable oil
2 - 3 cups tomato sauce (1 jar premade)

Directions

1. Preheat oven to 350 degrees. I usually use two plates and a bowl for the following. Beat the 2 eggs and 2 tablespoons of water in a bowl large enough to be able to dip the meat into. Then combine the bread crumbs and parmesan cheese on a plate. On the second plate spread out the flour.

2. You'll need a medium size cutting board and a meat mallot/tenderizer.
          Chicken: I usually cut the chicken breast in half across the length to make two equal size pieces. Then place a piece of plastic wrap below and on top of a piece of chicken and flatten using smooth side of meat mallot, working from middle to edges, until 1/4 inch thick. Set aside and repeat until all the chicken has been flattened.
          Turkey cutlets: I usually don't do anything to them. I think the thickness is okay. Go to step 3.
          Veal Scallopini: If you are using thin sliced veal then all you need to do is pound the meat to tenderize it using the small tooth side of the meat mallot. Pound them out on both sides, then set aside until all the veal has been tenderized.

3. Pour olive or vegetable oil in a large skillet. I use a little more than enough to cover the bottom but not more than 1/8 inch of oil. Add more oil if necessary. Heat oil over medium-low to medium heat. Once the oil is hot, take a slice of the meat and cover both sides in the flour mixture, then dip into the egg mixture, and then place in the bread crumb mixture to cover both sides. Repeat until all meat had been breaded.

4. Place each breaded cutlet into the oil and fry it just until the breading is golden brown on both sides. Usually 3-4 minutes per side depending on the heat. Then remove from the pan and place on a bed of paper towels to soak up some of the oil. After all the meat had been fried, place each piece in one layer in a 13 x 9 or 15 x 11 glass baking dish. You can layer it in a smaller dish, but I prefer to use a single layer.

5. Cover each piece completely with tomato sauce and top with shredded mozzarella cheese. If you like a lot of cheese then put a lot of cheese. Bake uncovered for 25 minutes or until sauce is bubbly and cheese is light brown.

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