1 Jar Spaghetti Sauce, or 2 1/2 C. Homemade Marinara
Instructions
Flatten chicken between sheets of wax paper.
Pat chicken dry.
In a large Ziploc bag, combine all spices and flour, shake until blended. Add chicken to the mix, in the bag. Shake until coated, refrigerate for 1/2 hour. (This helps the coating stick to the meat.)
Heat the stove to medium-high heat (5 or 6), and melt the butter in the pan.
Beat the egg in a small, shallow bowl. Set aside.
Add bread crumbs to another medium bowl. Set aside.
Remove chicken from Ziploc bag, one piece at a time.
Take each piece of chicken and dip into the egg, then dip the chicken into the bread crumbs, coating heavily. (Some coating may fall off during the browning process).
Place the crumb-coated pieces of chicken in the frying pan, and allow to brown on each side, until they are each medium-golden brown on both sides.
Pour the sauce into the pan with the chicken. Cover and simmer at a low-medium heat (3-4)for about 10-13 minutes. Do not flip the chicken during the simmering process. After about 5 minutes of simmering, sprinkle the cheeses on top of the chicken and sauce.
Serving
Suggestions
You can also stuff the chicken with more cheese before coating!
Originally Submitted
5/9/2009
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