ROSANNE'S CHICKEN PARMIGIANA
RECIPE TYPE
Holiday, Chicken
SERVES
SERVES4 to 6
Prep: 10 min
Cook: 15 min
Ingredients
1 pkg (about 600g) Longo’s Chicken Cutlets (about 6 cutlets)
1/2 tsp salt 1/4 tsp pepper
1/4 cup Longo’s Essentials All Purpose Flour
2 large Longo’s Enriched Coop Eggs, lightly beaten
1 1/4 cups Longo’s Seasoned Breadcrumbs
Longo’s 100% Pure Canola Oil, for frying
1 1/2 cups Longo’s Tomato Basil Pasta Sauce
3 tbsp Longo’s Grated Parmesan Cheese
1/2 cup shredded Longo’s Mozzarella Cheese Ball (optional)
1/3 cup Longo’s Muffuletta (mild or original) (optional)
Directions
Season cutlets all over with salt and pepper. Place flour in shallow dish, eggs in second shallow dish and breadcrumbs in a third.
Coat cutlets in flour then dip into eggs, letting excess drip off. Dredge in breadcrumbs to coat well and place on small baking sheet.
Heat enough oil to coat bottom of large non-stick skillet over medium-high heat. Brown cutlets on both sides in batches, adding more oil if necessary. Place on baking sheet lined with parchment paper. Spoon pasta sauce evenly over cutlets and sprinkle with Parmesan. Sprinkle with mozzarella, if using.
Bake in preheated 400°F oven for about 10 minutes or until mozzarella is melted, chicken is no longer pink inside and thermometer registers 160°F when tested. Top with muffuletta, if desired, when serving.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 34g | Fibre 2g |
Fat 18g | Sugar 3g |
Carbs 27g | Sodium 900mg |
