Ingredients:
1 1/2 lbs Dietz & Watson Chicken Parmigiana, sliced into four equal slices
2 eggs, beaten
1/4 cup flour
2 cups Italian style breadcrumbs
olive oil for frying
1 lb Dietz & Watson Mozzarella Cheese, sliced
2 tomatos, sliced
8 oz pasta, cooked according to package directions
8 oz tomato or marina sauce
1 bunch fresh basil
Instructions:
1. Preheat oven to 375 degrees.
2. Pour flour into a shallow pan, and pour breadcrumbs into a seperate shallow pan.
3. To bread the chicken parmigiana cutlets, dredge chicken paramigiana pieces into flour mixture, coating thoroughly on both sides. Shake off excess flour.
4. Dip chicken pieces in egg wash, making sure each piece is coated.
5. Place chicken pieces into breadcrumbs and pat to cover both sides.
6. Heat oil in a large pan to 350 degrees. Fry chicken pieces until breading turns golden brown, about 2 minutes per side.
7. Remove and let drain on paper towels to remove excess oil.
8. Put chicken pieces ona baking sheet, layer slices of tomato and fresh basil leaves on top, drizzle with a little marina sauce and top with mozzarella cheese. Bake for 5 to 7 minutes, or until cheese melts.
9. Serve with pasta and more sauce, if desired. Garnish with basil.