Debbie'S Chicken Parmesan

• 12 chicken breasts, boneless and skinless, about 6 pounds
• 2 cups flour
• 4 cups Italian seasoned breadcrumbs
• 1 cup parmesan cheese
• 1 tablespoon garlic salt
• 6 eggs
• 1/4 cup water
• 2 cups olive oil (or more)
• 3 cups shredded cheese, mozzarella & provolone mix (or more)
• 3 cups spaghetti sauce, I use homemade (or more)

1. Pound chicken breasts to about 1/4 inch thin between 2 pieces of plastic wrap (like Saran Wrap) and set aside.
2. Put flour in a dish big enough to coat chicken cutlets.
3. Mix the eggs and water together and put in a dish large enough to fit cutlets.
4. Mix flour, parmesan cheese and garlic salt in a dish large enough to coat cutlets.
5. Coat the chicken in flour on both sides and shake to remove excess flour.
6. Dip the chicken in egg on both sides.
7. Coat the chicken in bread crumbs on both sides and shake to remove excess.
8. Set aside once all the cutlets are coated.
9. Heat oil in pan on medium until hot enough and fry cutlets about 2 minutes on each side until browned, then put on paper towels to absorb the grease.
10. Put cooked cutlets in a pan, top with tomatoe sauce then cheese mixture and bake in a preheated 350 degree oven for about 15 minutes until cheese has melted.
11. NOTE: When I freeze the cutlets I like to freeze them without the sauce or cheese and add it when I thaw the cooked cutlets.

chicken breasts, flour, italian seasoned breadcrumbs, parmesan cheese, garlic salt, eggs, water, olive oil, shredded cheese, spaghetti sauce

Taken from www.food.com/recipe/debbies-chicken-parmesan-356321 (may not work)