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Mandy's Chicken Parmesan

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Mandy's Chicken Parmesan


4 thin cut chicken breasts

1 jar marinara sauce

2 cups milk

1 cup egg beaters

1 cup all purpose flour

2 cups Italian seasoned bread crumbs

1/2 cup grated Parmesan cheese

1 cup olive oil

3 cups mozzarella grated


Place 2 breast cutlets on a plastic cutting board. Using a sharp knife prick holes in the chicken breast. Place cutlets in a plastic ziplock bag and pound till at least 1/4 inch thin. Remove from plastic and cut in 1/2. Pour milk and egg beaters into separate shallow bowls or pie tin works great! Now place flour and bread crumbs in separate shallow pie pans. Add Parmesan cheese to bread crumbs and toss.

To make cutlets: preheat a large skillet with 1 inch of olive oil in the bottom of the pan. Begin heating on medium heat. Dip chicken cutlet in milk, dredge in flour ( shake off excess), dip in egg beaters and dredge in bread crumbs. Place cutlets into hot oil and cook till browned on both sides. Remove from oil and drain on cooling rack.

To make the Parmesan: In a 9x13 casserole pan pour 1/3 of spaghetti sauce on the bottom of pan and spread to coat. Add cutlets to cover bottom. Top with more sauce and mozzarella cheese. Bake for 30 minutes at 350 degrees. Serve with buttered pasta and a fresh green salad.

Hint: make a double batch of cutlets and store them in Ziplock freezer bags in the freezer for a quick meal option

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