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Chicken Parmesan
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Serves/Makes:4 to 6

  • 4 to 6 chicken cutlets, pounded to desired thinness
  • Homemade marinara sauce or store bought (TRY BARILLA)
  • 1 pound whole milk mozzarella cheese, shredded
  • Italian style bread crumbs
  • Vegetable oil for frying cutlets
  • 2 eggs
  • 1/4 cup (60 ml) milk
  • Locatelli and Parmesan cheese, grated
  • Spaghetti or pasta.
  • Pound cutlets, I usually do this the night before and put in refrigerator. Rinse chicken well before pounding.
  • Mix eggs and milk together in a large bowl, stir with whisk or fork.
  • Pour breadcrumbs into another large bowl.
  • Heat oil in a frying pan, enough to cover bottom and then a little bit more so that cutlets won't stick while cooking.
  • Dip cutlets into egg mixture and then into bread crumbs.
  • Fry in pan until golden brown and cooked through, about 5 to 7 minutes on each side, drain on paper towels.
  • While you are cooking cutlets cook pasta according to directions or ala dente.
  • When cutlets are done, place in a baking dish or on a cookie sheet.
  • Heat marinara sauce, then cover each cutlet with the sauce.
  • Sprinkle with locatelli and parmesan cheeses.
  • Sprinkle mozarella cheese on top.
  • Bake in a 350 degree (175 C.) oven until cheese melts.
  • Drain pasta, serve with leftover sauce.

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