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Betty Palumbo Chicken Parmigiana




Source of Recipe


Buddy Cookbook


List of Ingredients




½ cup all-purpose flour
¾ cup Seasoned Bread Crumbs
4 chicken cutlets (about 1 pound), pounded thin
¼ cup olive oil
2 cups Tomato Sauce
½ pound mozzarella, cubed
3 tablespoons freshly grately Parmigiano-Reggiano


Recipe



Preheat the oven to 400 degree F.

Spread the flour on a large plate, place the eggs in a shallow bowl, and spread the bread crumbs on a second large plate. Coat each chicken in the flour, then the beaten eggs, and then the bread crumbs, patting with the palm of your hand to ensure adhesion.

Pour the oil in a 13x10x2-inch baking dish, add the cutlets, and turn them several times so that both sides are coated with the oil. Bake in the oven for 10 to 12 minutes, turn the cutlets, and continue to bake for an additional 8 minutes.

Remove the dish from the oven, and pour the tomato sauce over the chicken. Spread the sauce smooth with a spatula, and top evenly with the mozzarella. Sprinkle with the Parmigiano-Reggiano and bake for 14 to 16 minutes, or until all the ingredients are heated through and the cheese has browned.