THE NORTH END ITALIAN CHICKEN CUTLET PARMIGIANA

The North End Italian Chicken Cutlet Parmigiana image

From "The North End Italian" cookbook. This is meant to go with Recipe #317410, but a good jarred marinara would work. You can make your own cutlets by pounding boneless, skinless chicken breasts into thin pieces.

Provided by Kats Mom

Time 45m

Yield 4 cutlets, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 eggs
salt and pepper
3 cups breadcrumbs, more if needed
2 tablespoons parmesan cheese, freshly grated
1/4 cup fresh parsley, chopped
1 lb chicken cutlet
olive oil (for frying)
2 cups marinara sauce
4 -8 slices mozzarella cheese

Steps:

Preheat oven to 350°F.
EGG WASH: In a medium bowl, beat eggs with salt and pepper.
BREAD COATING: In a semi flat dish, mix bread crumbs, grated cheese and parsley.
TO COAT CUTLETS: Dip cutlets in egg wash.
Roll in bread crumbs, bearing down to allow bread to stick to the chicken.
Place on a platter and let rest for about 10 minutes.
FRYING: Heat olive oil on medium heat in a large heavy skillet.
When oil is hot, add the chicken cutlets without crowding.
Lower the heat and cook until well browned on both sides, turning only once.
Continue until all the cutlets are cooked, adjusting heat so that the chicken is always sizzling, but not burning.
BAKING: Place the chicken cutlets, in one layer, on a shallow baking pan.
Top each cutlet with a spoonful of marinara and a thin slice of mozzarella.
Bake in the 350F oven for 15 minutes or until mozzarella turns golden brown and cutlet are cooked.
Serve immediately with extra sauce.

Nutrition Facts : Calories 672.9, Fat 18.4, SaturatedFat 6.8, Cholesterol 196.6, Sodium 1524.5, Carbohydrate 73.6, Fiber 4.3, Sugar 16.7, Protein 50.1