Homemade Chicken Parmesan - Rao's
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Yields
6
Directions
- To make egg wash, whisk together eggs, salt, pepper, chopped Italian parsley and Pecorino Romano cheese. Lightly dredge each chicken cutlet in flour. Submerge each chicken cutlet in egg wash, followed by breadcrumbs
- Heat corn oil over medium heat for 1 to 2 minutes, or until oil is hot but not smoking. Fry the chicken cutlets for 3 to 4 minutes per side, or until golden brown. Once cooked, drain on paper towels
- Top each cutlet with the Parmesan cheese, Rao’s Homemade® Tomato Basil Sauce and 2 – 3 slices of mozzarella cheese. Broil for 4 to 6 minutes
- Bring a large pot of salted water to boil, cook Rao’s Homemade® Spaghetti until al dente, drain and set aside. Combine with Rao’s Homemade® Tomato Basil Sauce. Serve chicken parmesan with spaghetti, sprinkle with parmesan and parsley
Ingredients
- 2 (24 Oz) jars ea Rao's Homemade Tomato Basil Sauce
- 1 (16 Oz) pkg ea Rao's Homemade Spaghetti
- 4 ea Urban Meadow® eggs
- to taste ea Urban Meadow® salt & pepper
- 1/2 cup ea italian parsley, chopped
- 1/2 cup ea Pecorino Romano cheese, grated
- 2 lbs ea chicken breast cutlets
- 1 cup ea Urban Meadow® flour
- 2 cups ea breadcrumbs
- 1/2 cup ea Urban Meadow® corn oil
- 1/2 cup ea Parmigiano Reggiano, grated
- 12 ea mozzarella cheese slices