My family isn’t all that fond of Parmesan cheese so I would call this chicken parmigiana light. The cheese is mixed in with the sauce to disguise it a little bit and no one knows any better. My youngest calls this chicken pizza.
It took me a long time to figure out the secret to getting the chicken right. The trick to making the chicken tender is in the frying. You’ve got to do it very quickly at high heat.
If you make your own sauce, you can use that but the results are fine with store bought sauce. Another time saver is to use already shredded cheese rather than shredding it yourself.
8 chicken cutlets
1 cup of bread crumbs
1 cup of milk or 3 eggs beaten
3 or 4 cloves of garlic, crushed
1 14 oz. jar of tomato sauce
2 cups of mozzarella cheese
1/4 of a cup of Parmesan cheese plus extra for topping
2 tbs. of olive oil for frying
Spray a 9 in. by 13 in. pan with the cooking spray. You don’t need a lot of spray, just spray quickly and lightly. Preheat the oven to 375 degrees.
Bread the chicken cutlets. Put the milk or beaten eggs in a deep breading pan or dish. Put the bread crumbs in a separate pan or dish. Dip the chicken cutlets, one at a time, in the liquid and then, in the bread crumbs, coating the entire piece of chicken. I like a light breading, so I only dip it once, but you can do more than one coating of breading if you want. Have a clean, empty plate ready to hold the chicken once you’re done with the breading.
In a large frying pan, heat the olive oil on high. When it’s just about to bubble add the crushed garlic. Then, fry the chicken for about seven minutes on each side. It will splatter and sputter so be careful.
Mix the Parmesan cheese into the sauce. Use about a half a cup of tomato sauce to cover the bottom of the baking dish you sprayed earlier. In a single layer, put the chicken on top of the sauce. It’s okay if they’re crowded. Pour about a 1/4 of a cup of sauce over each chicken cutlet. Layer the mozzarella over the sauce and sprinkle with more Parmesan cheese.
Cover the baking dish tightly with foil. Heat for about 40 minutes.
If you’re not sure if the chicken is thoroughly cooked, you can cut one piece open to make sure there is no pink left. If there is pink, cook the dish longer. Pink chicken equals someone getting sick. You want to make sure the chicken is cooked completely.
Serve with a giant green salad and bread or pasta. This makes a wonderful Sunday dinner.