Classic Chicken Parmesan
I LOVE Italian food, and when it’s so simple to make, it’s just that much better. I got a recent craving for the traditional Chicken Parmesan, and since I had everything needed to make it, it was now on that night’s dinner menu. Enjoy!
4 Boneless Chicken Breasts
½ cup Milk
Seasoned Bread Crumbs
3 tbsp Olive Oil
½ cup Shredded Cheese Blend (Mozza, Provolone, Romano, Asiago)
2 jars Spaghetti Sauce
Choice of Pasta
Pre-heat the oven at 400°F. Start boiling the water for your pasta.
Whisk together the egg and milk and place bread crumps in a shallow dish. Pound the chicken breast to a ½ inch thickness. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Dip the chicken once again in the egg and milk mixture and back into the bread crumbs.
Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Pour 1 jar of your favorite spaghetti sauce over all the chicken and cover each cutlet with your cheese mixture and Parmesan. Bake for 15 minutes, or until bubbly.
Meanwhile, add the pasta to the boiling water and cook until it reaches your desired doneness. Heat the other jar of spaghetti sauce in a sauce pan. Serve chicken on a bed of spaghetti, garlic bread and roasted vegetables.