CHICKEN CUTLET PARMESAN
Yield:
4
Ingredients
- 4 boneless, skinless chicken or turkey breasts
- Oil for frying, about 1 cup
- Freshly sliced or shredded mozzarella cheese
- 2 (25.5oz) jars pasta sauce
- 4 large eggs, beaten with about 4 tablespoons milk, a little salt & black pepper
- 2 cups Panko breadcrumbs
- 1 cup shredded parmesan cheese
- 4 teaspoons dried oregano
- 1/2 teaspoon salt
- freshly ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon cumin powder
- 2 teaspoons granulated garlic powder
Instructions
- Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.
- Combine all of the dry ingredients together to create the bread crumb mixture.
- Season the chicken breasts with salt and pepper on both sides. You may also pound them to about ¼ inch thin if preferred.
- Combine eggs with milk, salt and pepper. Whisk together well.
- Heat oil in a large sauté pan until very hot.
- Dip chicken breast in egg mixture then dredge in seasoned bread crumbs.
- Add coated chicken breasts to frying pan and cook until golden brown on both sides. About 2-4 minutes per side.
- Pour half of the tomato sauce in the bottom of a baking pan. Place the fried chicken breasts over the sauce. Pour the remaining sauce over the chicken and top with shredded mozzarella cheese.
- Cover with foil and bake 30 minutes. Remove foil and bake an additional 10 minutes until the cheese is bubbly.
- Serve with pasta, garlic bread or a nice green salad.
- Enjoy!
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