Oh yum! This came out really delicious. Mike loves chicken parm, so I thought I would make it for him in the more traditional way…you know, with tomato sauce and spaghetti. I just wish we’d thought to make some garlic bread, that would have been perfect! When I made this, we’d just cleaned the kitchen and I was feeling lazy. I didn’t feel like having to deal with oil spattering all over the stovetop when I cooked the chicken, so, I baked them! And guess what? They came out just as good as if I’d fried them, but since I didn’t they were even healthier! I think the secret is a tiny drizzle of olive oil over the chicken before you pop it in the oven. Give it a try, its easier to clean and made some really good crunchy chicken!
a lb or two of thin chicken cutlets (buy em that way or smack them down to flatten them)
2 eggs, beaten with a touch of water
1 c. italian bread crumbs
1 c. Parmigiano cheese (grated kind) plus 1/4 cup
1 tbsp. poultry seasoning
salt and pepper
a jar of your favorite tomato sauce (I use four cheese!)
1 c. shredded mozzarella
basil and oregano
Preheat oven to 350. Spray a cookie sheet with cooking spray and set aside.
Add the poultry seasoning and some salt and pepper to the beaten eggs and beat all ingredients together in a shallow bowl. In a separate shallow bowl, combine the bread crumbs and cheese together.
Rinse chicken and pat dry. Dip chicken in the egg mixture, coating completely, followed by the crumb mixture, coating completely. Lay each chicken flat on the cookie sheet as you are done preparing them.
When all chickens are coated, take some olive oil and sparingly drizzle it over the chicken in the pan. Don’t go crazy, a little will go a long way! Pop the chicken in the oven and let cook, about 15 to 20 minutes until the chicken is crispy and is 160 degrees internally. Flip them at the halfway point to make sure both sides get crispy.
Take a large baking dish and line the bottom with a few spoonfuls of tomato sauce. layer the chicken on top of the sauce. Top the chicken with more sauce, mozzarella cheese, basil and oregano. Sprinkle the remaining Parmigiano cheese over the top. Pop back into the oven and bake, about 10 or 15 more minutes, until the cheese is brown and bubble.
Serve over spaghetti with extra sauce. Add some wine if you’re feeling fancy!