This recipe is one that we have been trying to perfect for quite some time now. I can finally say that I am satisfied with our recipe and I no longer crave to go to Carrabba's, instead I will be craving our version of Chicken Parmesan. We normally make angel hair pasta to accompany this dish, but you do not have to it will taste great with other sides as well.
Chicken
6 Boneless Chicken Breasts (sliced thinly)
Salt and Pepper
2 Cups of Flour
3 Eggs (beaten)
2 Cups of Breadcrumbs
Vegetable Oil
Mozzarella
Parmesan
Sauce
Olive Oil
Medium Onion (diced)
2 Cloves of Garlic (minced)
1/2 Tsp. of Crushed Red Pepper Flakes
2 Large Cans of Crushed Tomatoes
3 Tbsp. of Chopped Basil
1 Tsp. of Garlic Salt
1 Tbsp. of Sugar
Directions
Start the sauce by drizzling a little olive oil into a large saucepan. Sautée the onion, garlic, and crushed red pepper flakes on medium-high heat. Add tomatoes, basil, garlic salt and sugar. Cover and let simmer while preparing the chicken.
Preheat oven to 375*.
Place flour, eggs and breadcrumbs in three separate dishes. Dredge the chicken through the flour, then the eggs, and last the breadcrumbs.
Heat vegetable oil in a large skillet over medium-high heat, oil should be about 1/2 inch deep. Place chicken cutlets in oil and fry on each side until brown, about 3 minutes per side.
Place chicken on a baking sheet and spoon sauce over each piece.
Top with mozzarella and Parmesan cheese.
Bake for 10-15 minutes or until cheese is browned.
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