Holiday Recipes/ Main Course/ Thanksgiving

CHICKEN CUTLET PARMESAN

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Ingredients

  • Serves 4:
  • 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

1

Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.

2

Combine all of the dry ingredients together to create the bread crumb mixture.

3

Season the chicken breasts with salt and pepper on both sides. You may also pound them to about ¼ inch thin if preferred.

4

Combine eggs with milk, salt and pepper. Whisk together well.

5

Heat oil in a large sauté pan until very hot.

6

Dip chicken breast in egg mixture then dredge in seasoned bread crumbs.

7

Add coated chicken breasts to frying pan and cook until golden brown on both sides. About 2-4 minutes per side.

8

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.

9

Cover with foil and bake 30 minutes. Remove foil and bake an additional 10 minutes until the cheese is bubbly.

10

Serve with pasta, garlic bread or a nice green salad.

11

Enjoy!

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