Chicken Breast Parmesan
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Two turkey cutlets (about 4 or 5 ounces each) can be used in place of the chicken breasts.
INGREDIENTS
1 small whole chicken breast (2 halves), skinned and boned
1/8 teaspoon black pepper
3 tablespoons fine dry bread crumbs
3 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano, crumbled
1 egg, lightly beaten
2 tablespoons butter
1/2 cup tomato sauce
4 thin slices mozzarella, Muenster, or Swiss cheesePreheat the broiler. Pound the chicken breast halves between 2 sheets of wax paper to a thickness of about 1/4 inch. Season with the pepper. NOTE - Salt is not needed in this dish because of the saltiness of the cheeses.
Combine the bread crumbs, Parmesan cheese, and oregano on a sheet of wax paper. Dip the chicken breast halves into the egg, then press them into the bread crumb mixture to coat well on both sides.
Heat the butter in a heavy 10-inch skillet over moderate heat until bubbly. Add the chicken and cook for 3 minutes on each side, or until no longer pink when pierced with a knife. DO NOT OVERCOOK.
Line the rack of the broiler pan with aluminum foil and place the chicken on it. Spoon the tomato sauce over the breast halves, and top each with 2 slices of the mozzarella cheese, trimmed to fit. Broil 3 inches from the heat for 2 minutes, or until the cheese melts.
Serve with Peas with Watercress Butter Sauce