Classic Chicken Parmesan
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breast halves, boneless, skinless
pounded flat |
|
| 2 | large |
eggs
lightly beaten |
|
| ¾ | cup |
bread crumbs
italian style |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | x |
sauce
for cooking |
* |
| ¾ | cup |
mozzarella cheese
shredded |
*
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
| 3 ¾ | cups |
egg noodles
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breast halves, boneless, skinless
pounded flat |
|
| 2 | large |
eggs
lightly beaten |
|
| 177 | ml |
bread crumbs
italian style |
|
| 15 | ml |
vegetable oil
|
|
| 1 | x |
sauce
for cooking |
* |
| 177 | ml |
mozzarella cheese
shredded |
*
|
| 45 | ml |
Parmesan cheese
grated |
|
| 887 | ml |
egg noodles
|
|
Directions
Heat oven to 350℉ (180℃).
Dip chicken in egg, then bread crumbs to coat thoroughly.
In large skillet, heat oil; add chicken.
Cook on both sides until lightly browned; drain on paper towels.
Pour ½ cup sauce in 8-inch square baking dish .
Layer chicken in dish; pour ¾ cup sauce evenly over chicken.
Sprinkle with cheeses.
Bake 25 minutes or until bubbly.
Meanwhile, cook noodles according to package directions; drain.
Heat remaining sauce. Place noodles on serving platter; spoon sauce over noodles.
Arrange chicken pieces on top.
