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Recipe: Chicken Cutlets Parmigiana with Spaghetti

Main Dishes - Chicken, Poultry
CHICKEN CUTLETS PARMIGIANA

2 eggs, lightly beaten
1/2 tsp salt
1/8 tsp pepper
2 tbsp all-purpose flour
3/4 cup packaged Italian-seasoned bread crumbs
4 boneless skinless chicken breast halves, slightly flattened
3 tbsp vegetable oil
2 tbsp butter
1 (8 oz) can tomato sauce
1 1/2 cups shredded mozzarella
2 tbsp chopped parsley
FOR SERVING:
3/4 lb cooked spaghetti tossed with tomato sauce

Mix eggs, salt and pepper in shallow dish. Place flour in second dish. Place crumbs in third dish.

Use fork to dip chicken breast in flour to coat both sides; shake off excess. Dip in egg mixture. Coat both sides with crumbs. Place on waxed paper. Repeat with remainder.

Heat oven to 375 degrees F.

Heat oil and butter in large nonstick skillet over medium heat. Add chicken; cook 3-4 minutes per side or until golden and internal temperature registers 170 degrees F. Remove chicken to rimmed baking sheet. Spoon tomato sauce over each piece, dividing equally. Top with mozzarella.

Bake in 375 degrees F oven 4-5 minutes, until cheese is melted. Sprinkle with parsley and serve with spaghetti.

Servings: 4
Source: Family Circle magazine, November 1, 2000
MsgID: 371122
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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