The North End Italian Chicken Cutlet Parmigiana

• EGG WASH
• 2 eggs
• salt and pepper
• BREAD COATING
• 3 cups breadcrumbs, more if needed
• 2 tablespoons parmesan cheese, freshly grated
• 1/4 cup fresh parsley, chopped
• CUTLETS AND TOPPINGS
• 1 lb chicken cutlet
• olive oil (for frying)
• 2 cups marinara sauce
• 4 -8 slices mozzarella cheese

1. Preheat oven to 350u0b0F.
2. EGG WASH: In a medium bowl, beat eggs with salt and pepper.
3. BREAD COATING: In a semi flat dish, mix bread crumbs, grated cheese and parsley.
4. TO COAT CUTLETS: Dip cutlets in egg wash.
5. Roll in bread crumbs, bearing down to allow bread to stick to the chicken.
6. Place on a platter and let rest for about 10 minutes.
7. FRYING: Heat olive oil on medium heat in a large heavy skillet.
8. When oil is hot, add the chicken cutlets without crowding.
9. Lower the heat and cook until well browned on both sides, turning only once.
10. Continue until all the cutlets are cooked, adjusting heat so that the chicken is always sizzling, but not burning.
11. BAKING: Place the chicken cutlets, in one layer, on a shallow baking pan.
12. Top each cutlet with a spoonful of marinara and a thin slice of mozzarella.
13. Bake in the 350F oven for 15 minutes or until mozzarella turns golden brown and cutlet are cooked.
14. Serve immediately with extra sauce.

egg wash, eggs, salt, bread, breadcrumbs, parmesan cheese, fresh parsley, toppings, chicken cutlet, olive oil, marinara sauce, mozzarella cheese

Taken from www.food.com/recipe/the-north-end-italian-chicken-cutlet-parmigiana-317350 (may not work)