This is always a winner. It's so easy to make... Anyone can do this. Even so, many are intimidated. This recipe uses both Italian seasoned breadcrumbs and Panko breadcrumbs... Although the Panko breadcrumbs are not Italian, they add something wonderful in texture to this classic dish. If you don't have access to Panko breadcrumbs, you can just use the Italian seasoned breadcrumbs and you will also be delighted.
Note: use plain Panko breadcrumbs, not Italian Seasoned.
Chicken Cutlet Parmigiana
- 1/4 cup grated parmesan cheese
- 1 Cup Italian Breadcrumbs
- 1 Cup Panko Breadcrumbs
- ½ Teaspoon Salt
- 1 Cup of Flour
- 3 Eggs
- 1 Large Package of Thin Sliced Chicken Cutlets
- Marinara Sauce
- Mozzarella Cheese
- Olive Oil for Frying
- Pasta of your choice
- Heat the olive oil in a pan on Medium Heat
- Beat the eggs and put them in a bowl
- Combine the cheese, salt and both kinds of breadcrumbs and mix well. Pour breadcrumb mixture in a pie plate, or something similar.
- Pour the flour in another pie plate.
- Take each chicken cutlet and coat with flour, both sides
- Dip the floured chicken cutlet in the beaten egg and thoroughly coat.
- Dip the egg covered chicken cutlet in bread crumb mixture. Flip it over and thoroughly coat.
- Fry the coated chicken in the olive oil. Flip it and cook until golden brown.
- After all of your chicken in fried, coat the bottom of a tray with sauce. Layer the chicken cutlets and sauce. Top with the Mozzarella and cover with foil, so that the foil is not touching the cheese.
- Bake for 20 - 30 minutes, until cheese is melted and bubbling.
- While the chicken is heating, boil the pasta of your choice and heat up the remainder of your sauce…
- All should be ready at the same time.
- Enjoy with a nice glass of Chianti, or Nero D’Avola
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