Chicken Parmigiana

Contributed by

Paul Swiatocha, Jr.

Ingredients

• eggs
• Italian bread crumbs
• flour
• garlic powder
• Italian seasoning
• salt
• black pepper
• thinly sliced chicken cutlets
• olive oil
• mozzarella cheese
• marinara sauce
• pasta

Step by step

• Beat the eggs in a medium sized bowl.
• In another medium sized bowl, pour equal amounts of bread crumbs and flour.
• Add garlic powder, Italian seasoning, salt and black pepper to taste.
• Mix well.
• Dip each chicken cutlet thoroughly in the egg and then directly into the bread crumb mixture.
• Thoroughly coat each cutlet.
• Then, dip the breaded cutlets back into the egg and back into the bread crumb mixture so that each is double breaded.
• Beat more eggs or make more bread crumb mixture as needed.
• In a large frying pan, coat the bottom with a good amount of oil.
• Heat the pan and oil until hot.
• Place the breaded cutlets in the pan and cook until the bottom is golden brown. Flip the cutlets and cook the other side until golden brown.
• Put a slice of mozzarella cheese and a spoonful of sauce on each cutlet.
• Cook the cutlets on medium heat with a cover on the pan until the cheese melts.
• Serve with pasta (rotini is best) and extra sauce.