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Chicken Parmesan

Simple, quick and delicious Chicken Parmesan. A family favorite.
Course Chicken
Author Rob

Ingredients

  • 6 chicken breast cutlets
  • ¾ cup Italian bread crumbs
  • ¾ cup fresh Parmesan cheese grated
  • 3-4 eggs
  • 8 tablespoons olive oil
  • 8 slices mozzarella cheese
  • 2 tablespoons fresh basil leaves finely chopped
  • 2 tablespoons fresh Italian parsley finely chopped
  • salt and pepper
  • I like my cutlet’s about 1/2 inch thick. If they are too think Slice them and place them between two sheets of wax paper and pound them with a meat mallet.

Instructions

  • Preheat oven to 350 degrees
  • Salt and pepper chicken to taste.
  • Mix eggs and parmesan cheese and dip chicken in egg and parmesan cheese.
  • Then bread crumbs .
  • Fry in olive oil in hot skillet, turning and browning for 10 minutes or until chicken is done.
  • Place chicken in a 9 x 13 pan or suitable sized pan for your chicken.
  • Spoon about 2 tablespoons of sauce over each piece of chicken and sprinkle a bit of chopped basil and chopped parley over each piece.
  • Add sliced mozzarella cheese and bake for about 15 -20 minutes until cheese is melted and browned a bit.

Notes

The Tomato Sauce Recipe
1/2 cup extra virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
2 32 cans crushed tomatoes ( see note)
sea salt and fresh ground black pepper
4 fresh basil leaves
2 dried bay leaves
In a large pot heat olive oil , add onion and garlic and saute until soft and translucent about 3 minutes. season with salt and pepper. Add tomatoes basil and bay leaves and simmer covered over low heat for about 1 hour until it has thickened up. Remove bay leaves and throw away. Taste sauce for seasonings and adjust if you need to. Any extra sauce can be frozen.
Note : I like a very smooth sauce so I put my tomatoes in a blender before making the sauce. You can also do this after the sauce is cooked.