Chicken Parmesan




4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
Salt pepper and garlic powder to taste
2 eggs
1 cup breadcrumbs
1 cup of flour
1 cup grated Parmesan cheese
1/4 cup vegetable oil for frying
8 ounces provolone cheese, sliced
1 jar of spaghetti sauce
1 cup of milk





season chicken with salt pepper and garlic powder
mix egg and milk in one bowl
mix flour parmesan and bread crumbs in one bowl
dredge seasoned chicken in milk wash, then into flour mixture
fry for 3 minutes per side
remove from skillet and top with cheese, then add sauce by the spoonful, being careful not to add too much
serve with pasta

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