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< Back to Kitchen Keeper Recipes
Quick Chicken ParmesanIngredients:
Chicken cutlets
Bread crumbs
2 eggs
½ c. milk
1 large can of tomato puree
1 small can of tomato paste
Dash of
worcestershire sauce
1 tsp. garlic
1 tsp.
onion powder (works great for picky eaters who don’t like
onion pieces!)
½ tsp. oregano
½ tsp. basil
2 Tbsp. of Olive oil
sliced Mozzarella or Parmesan Cheese
Directions:
-Heat up olive oil in a large skillet. Mix egg
and milk in a pie plate.
-Place crushed bread crumbs in
another pie plate.
-Dip thawed chicken in egg mixture and
then bread crumbs.
'Place in heated pan and
turn after a few minutes when meat is done on one side.
-Mix remaining ingredients, except for cheese, in a bowl and add to pan
when both sides of chicken are thoroughly cooked.
* (If
you don’t want some of the breading to come off, then heat up
sauce in a separate pan.)
-Sauté for
about 10 more minutes.
-Add cheese on top of each piece of
chicken and let it melt on top.
-When cheese is melted,
place on top of your favorite pasta.
**(For an even quicker recipe, just use frozen, breaded chicken tenderloins or breast halves and add your favorite jar of spaghetti sauce! Bake the chicken as directed on package. Just don’t forget to top with melted cheese.)
Copyright © 2008-2015 Suzanne Newton
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