Baked Chicken Parmesan

Baked Chicken Parmesan

2 cups tomato sauce

2 large chicken breast (butterflied and pounded thin and each breast cut into two pieces)

1-2 cups Panko bread crumbs

2 eggs beaten and with 1 tablespoon water added

Dash paprika

1 teaspoon oregano

Salt and pepper to taste

2-3 teaspoons olive oil

6 oz of mozzarella cheese shredded or sliced thinly

¼ cup Parmesan cheese

 Feeds four and can be double – tripled.

Take the chicken fillet and lay them out and run a knife to cut the thickness in half. Place between saran wrap and pound the pieces to be nice and thin cutlets.  Then cut in the middle to make two cutlets per each fillet. (Making a total of four cutlets.)

Mix the crumbs with the paprika, oregano, and some salt and pepper.

Heat the olive oil in a frying pan until medium/hot.

 

Dredge both the sides of the cutlets into the egg wash and then into the crumbs.   Fry each cutlet on each side for about 3 minutes per side. You are not cooking the chicken through, but only making a nice sealed crust on each side.

Add more olive to the pan if needed. Make sure however the oil is hot before adding more chicken.
Place into a baking pan (glass or metal) Top with the mozzarella and Parmesan cheese. Then top the casserole with tomato sauce.

Bake 25 minutes at 350 degrees.

TIPS:

·        You can bake, instead of frying, the chicken before you assemble the entire dish.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!