Mrs. Frumkes' Classic Chicken Parmigiana

A classic and straightforward recipe for Chicken Parmigiana from Mrs. Joseph Frumkes. Thin chicken cutlets are breaded, fried, then layered with mozzarella and marinara sauce and baked until bubbly.

Author

Mrs. Joseph Frumkes

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Recipe

Measurements	Ingredients
As Needed	Boneless, skinless Chicken Breasts
As Needed	Eggs, beaten
As Needed	Italian Bread Crumbs
As Needed	Sliced Mozzarella Cheese
As Needed	Marinara Sauce
For Frying	Oil

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Instructions

1. Preheat oven to 350°F.
2. Place chicken breasts between two sheets of plastic wrap and pound them into thin, even cutlets.
3. Dip each chicken cutlet first into the beaten egg, then press firmly into the Italian bread crumbs, coating both sides.
4. In a large skillet, heat a shallow layer of oil over medium-high heat.
5. Fry the breaded cutlets until golden brown on each side.
6. Arrange the fried chicken in a single layer in a baking dish.
7. Top each piece of chicken with sliced mozzarella cheese.
8. Cover generously with marinara sauce.
9. Bake for 30 minutes, or until the sauce is bubbly and the cheese is melted.

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Note

This recipe comes from the letterhead of Mrs. Joseph Frumkes of Miami Beach, Florida.

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