Homemade Chicken Parmesan - Rao's

Homemade Chicken Parmesan - Rao's

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Yields

6

Directions

  1. 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
  2. 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
  3. 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
  4. 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 Rao's Homemade Tomato Basil Sauce
  • 1 (16 Oz) pkg Rao's Homemade Spaghetti
  • 4 Urban Meadow® eggs
  • to taste Urban Meadow® salt & pepper
  • 1/2 cup italian parsley, chopped
  • 1/2 cup Pecorino Romano cheese, grated
  • 2 lbs chicken breast cutlets
  • 1 cup Urban Meadow® flour
  • 2 cups breadcrumbs
  • 1/2 cup Urban Meadow® corn oil
  • 1/2 cup Parmigiano Reggiano, grated
  • 12 mozzarella cheese slices