Recipe from last week: Chicken Parmesan

Last Monday, I didn't feel like posting my recipe and I promised to post it Tuesday. It didn't happen. I thought I might just leave it out this time, but I like this recipe and I have time to do it.

Chicken Parmesan is one of our regular meals. It tastes good, it is relatively easy to make, it's not too bad for you, and, most importantly, everyone likes it.

I found this recipe online somewhere...I have no clue where anymore, so I'll write it out.

Chicken Parmesan

1 egg
1 cup milk
breadcrumbs
vegetable oil
32 oz spaghetti sauce
mozzarella and parmesan cheese
boneless skinless chicken breasts

1. tenderize/flatten chicken by covering with plastic wrap and beating with mallet
2. mix egg and milk in a small container for dipping chicken
3. put bread crumbs in another small container also for dipping chicken
(here - I add some italian seasoning, parmesan cheese, and a little salt and pepper to the bread crumbs)
4. heat just enough oil in skillet over medium-high heat
5. immerse chicken in egg/milk mixture
6. dip in crumbs on each side - cover well
7. fry in oil - recipe recommends 4 minutes on each side (mine rarely makes it this long)
8. place chicken in one layer in casserole dish and pour sauce over it
9. (here - I add a step...more cheese is always better, right? I place the chicken in the dish then sprinkle a little of both cheeses over it, then cover with sauce)
10. cover with foil and bake 50 minutes at 350 degrees
11. take out, remove foil, top with more cheese (both), and bake 10 more minutes uncovered

I usually serve over thin noodles with a salad and garlic toast.

It's yummy and in our house kind of a classic, homey meal. Everyone I've made this for has really like it.

* Tenderizing and flattening the meat seems to make the biggest difference. Very important to do it well.