Sauce- In sauce pan, cook onion and garlic in hot
butter over medium heat until tender. Stir in
tomatoes, sugar, salt, and pepper; bring to a boil.
Reduce heat and simmer uncovered for 10 minutes,
stirring consistently. Stir in basil and set aside.
Pound chicken to 1/4 inch thick. Stir together
bread crumbs, 3 Tbsp Parmesan cheese, and oregano.
In another dish stir egg and milk. Dip chicken in
eggs and then the crumb mixture. Cook chicken in
hot oil over medium heat for 2 to 3 minutes until
golden.
Put chicken on plates and spread sauce over the top.
Top with mozzarella and Parmesan cheese and let
stand 2 to 3 minutes until the cheese melts.
Originally Submitted
10/11/2010
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