Chicken Parmesan

• 4 to 6 chicken cutlets, pounded to desired thinness
• Homemade marinara sauce or store bought (TRY BARILLA)
• 1 pound whole milk mozzarella cheese, shredded
• Italian style bread crumbs
• Vegetable oil for frying cutlets
• 2 eggs
• 1/4 cup (60 ml) milk
• Locatelli and Parmesan cheese, grated
• Spaghetti or pasta.

1. Pound cutlets, I usually do this the night before and put in refrigerator.
2. Rinse chicken well before pounding.
3. Mix eggs and milk together in a large bowl, stir with whisk or fork.
4. Pour breadcrumbs into another large bowl.
5. Heat oil in a frying pan, enough to cover bottom and then a little bit more so that cutlets won't stick while cooking.
6. Dip cutlets into egg mixture and then into bread crumbs.
7. Fry in pan until golden brown and cooked through, about 5 to 7 minutes on each side, drain on paper towels.
8. While you are cooking cutlets cook pasta according to directions or ala dente.
9. When cutlets are done, place in a baking dish or on a cookie sheet.
10. Heat marinara sauce, then cover each cutlet with the sauce.
11. Sprinkle with locatelli and parmesan cheeses.
12. Sprinkle mozarella cheese on top.
13. Bake in a 350 degree (175 C.) oven until cheese melts.
14. Drain pasta, serve with leftover sauce.

chicken cutlets, milk, italian style bread crumbs, vegetable oil, eggs, milk, locatelli, pasta

Taken from online-cookbook.com/goto/cook/rpage/00029B (may not work)