Chicken Parmesan Tomato Sauce Recipe at Robert Stowe blog

Chicken Parmesan Tomato Sauce Recipe. Preheat oven 430°f | 220°c. Whisk the milk and egg in a medium bowl until combined. Heat 3 tablespoons of oil at a time in a cast iron skillet. Then pack the seasoned breadcrumbs firmly onto the chicken. Remove the lid and continue cooking for 15 more minutes, stirring occasionally, until reduced slightly. Dip chicken into the breadcrumb mixture to evenly coat. Slice the mozzarella into 4 pieces. To make the sauce, open the cans of tomatoes and set aside. Dredge each of the chicken cutlets into the egg whites, then the bread. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; Whisk the egg whites in one bowl and prepare the breadcrumb mixture in another.

Baked chicken parmesan served over spaghetti with tomato sauce
from www.pinterest.com

Dip chicken into the breadcrumb mixture to evenly coat. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; Dredge each of the chicken cutlets into the egg whites, then the bread. Then pack the seasoned breadcrumbs firmly onto the chicken. Preheat oven 430°f | 220°c. Remove the lid and continue cooking for 15 more minutes, stirring occasionally, until reduced slightly. Whisk the egg whites in one bowl and prepare the breadcrumb mixture in another. To make the sauce, open the cans of tomatoes and set aside. Slice the mozzarella into 4 pieces.

Baked chicken parmesan served over spaghetti with tomato sauce

Chicken Parmesan Tomato Sauce Recipe Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Heat 3 tablespoons of oil at a time in a cast iron skillet. Dredge each of the chicken cutlets into the egg whites, then the bread. Dip chicken into the breadcrumb mixture to evenly coat. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Whisk the milk and egg in a medium bowl until combined. Slice the mozzarella into 4 pieces. To make the sauce, open the cans of tomatoes and set aside. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; Then pack the seasoned breadcrumbs firmly onto the chicken. Remove the lid and continue cooking for 15 more minutes, stirring occasionally, until reduced slightly. Preheat oven 430°f | 220°c. Whisk the egg whites in one bowl and prepare the breadcrumb mixture in another.

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