Fill large saucepan 1/2 full of water. Cover and
bring to boil on high heat for pasta. Preheat
large saute pan on medium 2-3 minutes. Whisk eggs
and milk together in medium bowl. Place bread
crumbs in another medium bowl. Dredge chicken in
egg mixture and then into bread crumbs, pressing
well to coat.
Place oil in pan; add chicken, using tongs, and cook
6-8 minutes, turning occasionally, or until internal
temperature of chicken reaches 170. Use meat
thermometer to accurately ensure doneness.
Meanwhile, stir pasta into boiling water. Cook 7-
8 minutes, stirring occasionally, until al dente.
Pour 1/4 cup pasta sauce over chicken cutlets and
sprinkle with cheese. Cover and cook 1-2 minutes
until cheese melts. Drain pasta and toss with
pasta sauce. Serve chicken over pasta.
Originally Submitted
8/10/2013
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