Chicken Cutlet Parmigiana
a recipe that serves 4 by
Ingredients:
2 1/2 – 3 lbs chicken cutlets (approximately 8 medium thick cut cutlets)
1 egg
2 tablespoons water
1 1/2-2 cups seasoned bread crumbs
8-10 oz grated Mozzarella
1 1/2 – 2 qts *Sunday Italian Gravy/Sauce With or Without meat or store bought jar sauce
1/4″ deep Canola oil in frying pan
Directions:
1. In a flat bowl mix egg and water.
2. In a flat dish spread bread crumbs out.
3. Dip cutlets on both sides in egg mix and then through bread crumbs.
4. Heat oil, when hot add breaded cutlets. Turn cutlets after 2-3 minutes cutlets cooking until golden brown on each side, about 5-6 minutes total. Chicken should not be raw, but not over cooked. If pierced with a fork juices should be clear. Remove from pan and place on paper towel lined platter to remove excess oil.
5. Preheat oven to 375 degrees.
6. Spray a tin pan (at least 9×6.5×2.5 or 13″ x 9″ Pyrex baking dish) with Pam and spray one side of a piece of aluminum foil to cover that pan with Pam. Add gravy to pan bottom to fully cover the bottom (Use between 1/4-1/2 quart for this. Keep in mind you want the cutlet in gravy but not swimming in it.)
7. Place cutlets in pan in gravy, closely in a single layer, but no overlapping.
8. Use 1/2 quart or more quart of gravy to cover top of cutlets (Remember you want everything covered in gravy, but not that if you pick up the pan they just float around and overlap one another).
9. Evenly spread the mozzarella on top of each cutlet, and cover with foil, Pam sprayed side down.
10. Bake for 35 minutes covered. Sauce should look like it is bubbling and cheese should be completely melted. Let set uncovered for 5 minutes before serving. Serve with remaining gravy nice and hot.
Notes:
Sunday Italian Gravy/Sauce can be found in The Recipe Box under Gravies & Rubs. Serve with a side of pasta or Italian bread, and salad.