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Chicken Parmigiana

Cookbook WilliamSonoma

Category Name Pasta

Servings 6 Tools

Serving

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient

6 boneless, skinless chicken

breast halves,

pounded to

1/3-inch

thicknessSalt and

freshly ground

4 eggs

2 Cup(s) all-purpose flour

3 Cup(s) fresh or toasted

bread

crumbsVegetable

oil for cooking

1 Jar(s) (26 oz.)

Williams-Sonoma

Pecorino

Romano Pasta

1 Pound(s) grated mozzarella

cheese

Method

Preheat an oven to 400°F.



Season the chicken breasts with salt and pepper. In a shallow bowl, lightly

beat the eggs with a fork. Spread the flour on a plate and spread the bread

crumbs on another plate. Dredge the chicken breasts, one at a time, in the

flour, then dip into the eggs and coat evenly with the bread crumbs. Set on a

wire rack or a baking sheet.



In a large sauté pan over medium-high heat, pour in oil to a depth of 1/2 inch

and warm the oil. Add the chicken and reduce the heat to medium. Cook,

1/5/2004 6:01:56 PM Page 1 of 2 Chicken Parmigiana
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