Chicken Parmesan

Chicken breasts
4 eggs
prepared bread crumbs
oil
spaghetti sauce
grated Parmesan cheese

Roll boneless chicken breasts in egg and then in breadcrumbs. Fry in hot oil in a skillet for just a few minutes on each side, until they are browned. Transfer to baking dish. Spoon spaghetti sauce on the top, and then sprinkle with grated Parmesan. Bake at 350 degrees for 20-30 minutes.

ohh. probably not a good idea. this recipe has been in my family for years. trust me. this is the ONLY way to do it.

So you roll in the egg then you roll in the breadcrumbs? Can you explain roll to me, might be a dumb question, but i really may try this and mwant to make sure im right. Also, any particular type of oil or amount? Thanks

you roll it enough in the egg to where the breadcrumbs stick to the chicken

Do you add any spices or seasoning to the chicken breast?

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Y.A.

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thank you :)

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Do you add any spices or seasoning to the chicken breast?

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no. breadcrumbs can come with spices and thats plenty. but you dont put anything else on it.

I mix parm. cheese in the bread crumbs along with oregano, basil, and thyme....I dredge in egg wash...then dredge in the bredding mixture...then toss in a pan of olive oil...that's about it.

Note: I use plain breadcrumbs(of course I make my own)...not Italian Breadcrumbs...so if using Italian omit the seasoning.

Try Chicken Marsala

Servings: 6

Notes: I started out using this recipe for veal but due to high costs of veal and low income of Tim, I discovered it works quite well with chicken breasts that are pounded flat

2 pounds veal scaloppine ( or chicken breasts), flatten
2 tablespoons butter
2 tablespoons extra virgin olive oil
2 tablespoons flour
1 cup marsala wine
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon basil leaf
1/4 teaspoon garlic powder
1/4 teaspoon oregano leaves

1. Sprinkle meat with seasoning mix and add left over to flour. Coat meat lightly with flour mixture.

2. In large skillet, heat butter and olive oil. When very hot, brown meat about 2 min. on each side and transfer to warm platter. Add wine to skillet and deglazè ( scrapping pan bottom and sides till sauce thickens) . Pour over meat and serve with a little fettuccine and pesto sauce on the side.

This is really an easy dish and takes no time to prepare...but you will impress everyone...