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Chicken parmesan on a plate topped with cheese and marinara.

Chicken and Veal Parmesan

Whether served with a side of spaghetti and tangy tomato sauce or made into an entree-sized sandwich on a soft, Italian roll, this recipe is sure to please every crowd.

INGREDIENTS

DIRECTIONS

  1. Combine breadcrumbs, parsley, 1/2 cup of grated Parmigiano-Reggiano, a pinch of salt and pepper to taste. Place breadcrumb mixture, flour and eggs in three separate dishes. First, dredge chicken breast halves (or veal cutlets) in flour, making sure to shake off any excess. Dip in beaten eggs, like the flour, making sure to let any excess drip off. Finally, dredge in breadcrumb mixture to coat well. Allow breaded breasts and cutlets to rest before frying.
  2. Heat olive oil in a large saucepan on medium-high heat. Once oil is ready, which can be determined by tossing in a breadcrumb to see if it sizzles, fry chicken or veal until golden. Be sure to turn for even cooking, about 4-5 minutes per side. Remove from hot oil and onto a baking sheet lined with paper towels.
  3. To bake, preheat oven to 375˚F. Spread about 1 cup of Marinara sauce in the bottom of a 9 by 13-inch casserole dish. Arrange a layer of breaded cutlets atop sauce. Top with 1 cup of Marinara, covering each piece. Sprinkle with grated mozzarella and Parmigiano. Place 1 to 2 slices of tomato on each cutlet, and then finish with a slice of provolone.
  4. Cover dish with foil and bake, 15 to 20 minutes, or until bubbling. Uncover, then bake to fully melt cheese for another 5 minutes.
  5. Extra Marinara can be used for serving with pasta.

Chicken and Veal Parmesan

Whether served with a side of spaghetti and tangy tomato sauce or made into an entree-sized sandwich on a soft, Italian roll, this recipe is sure to please every crowd.