4 chicken breasts
3 eggs, beaten
1 1/2 cups bread crumbs (approx. )
1 1/2 cups tomato sauce
2 cups shredded mozzarella (approx.)
1 teaspoon Crazy Jane’s salt
1 bunch basil, washed
2 Tablespoons Parmesan cheese
one or two large frying pans
1 11X15-inch Pyrex pan
Preheat oven to 350 degrees F. Wash and pat dry your chicken cutlets and then cut them in half, longways, so that you get two very thin cutlets out of one. Pour about 2/3 of one can of tomato sauce into the pyrex dish. Wet each cutlet in beaten egg and then dredge in the bread crumbs. Add a few teaspoons of olive oil to a frying pan (or two, to make things go more quickly) and on medium high heat, cook the chicken cutlets, about 4 minutes per side. Remove cutlets, and lay on top of the tomato sauce in the pan; continue until all cutlets are cooked and added to the pan. Lay a few basil leaves on each chicken cutlet, pour the rest of the tomato sauce on top of the cutlets, sprinkle with salt. Add the mozerella cheese, making sure to put small fistfulls on top of each cutlet – there can be spaces where sauce is visible, but I like my cheese on top of the cutlets. Sprinkle the Parmesan cheese on top and bake for ~15 minutes, until cheese is bubbly and starting to brown. Serve over pasta!
Notes: You will have a 1/2 can of tomato sauce left over after you cook this tasty chicken parmigiana. Store it in a jar or container and then make Pink Alfredo Sauce in a couple of days. Your hubby (or wifey) will love you.