Chicken Parmesan

One of my favorite tomato pasta dishes. Add a salad and you have a complete meal. Leftovers can be made into Italian-style sandwiches. Use a crispy roll, add a warm chicken cutlet (or cut in strips) with melted mozarella and hot marinara sauce to taste. You can sprinkle a little Parmesan cheese on top if you want. Eggplant Parmesan is a similar, excellent pasta dish. The recipe is basically the same but you use slices of eggplant in place of chicken.

To make a Stuffed Chicken Parmesan, mix together spinach, a little cream cheese, Parmesan cheese, 1/2 teaspoon basil and garlic until blended. Roll the pounded out cutlet around the spinach filling, bread and fry per the instructions below.

Boneless breasts of chicken
Bread crumbs, add Italian seasonings and Parmesan cheese if desired
1/4 cup milk
1 egg, beaten
Few Tbsp. butter
Mozarella cheese, sliced
Spaghetti sauce (Marinara sauce)
Linguine, cooked
Parmesan cheese

Pound the breasts of chicken out until flattened. They should be about 1/4 inch thick. Mix the milk and the egg together. Dip the chicken pieces in the egg mixture, then in the bread crumbs so they are well covered. Melt the butter in a heavy frying pan and fry the breaded chicken until both sides are well browned and the chicken is cooked.

Place each piece of chicken individually on a baking sheet; do not overlap. Cover each with a slice of mozarella cheese. Place in a 350 degree oven and bake just until the cheese is melted.

To serve, place some linguine on a plate and top with hot spaghetti sauce. Place a piece of chicken on top of this and sprinkle with Parmesan cheese.

Note: Most recipes have you bake the chicken in the tomato sauce. I find this makes the breading on the chicken soggy and prefer to bake the chicken without the sauce.