Chicken Parmesan

By margiekyle

I take 3 pounds of chicken breast and slice into strips to make this version go father. Using more crumbs to coat stretching the meal to serve a touch more. Instead of 5 breasts I have 30-35 strips. Serve on crispy Italian roll or over pasta. Freezes well.

Ingredients

• 3 lbs chicken breasts, 5 breasts
• 1/2-3/4 cup flour
• 1 teaspoon seasoning salt
• 1 egg
• 1/4 cup milk
• 1 1/2 cups seasoned breadcrumbs or 1 1/2 cups seasoned panko
• 4 -6 cups tomato sauce
• 2 -4 cups shredded mozzarella cheese
• 1/4 cup parmigiano-reggiano cheese

Preparation

Step 1

1 Washed and towel dried breast; slice into 5-6 strips.
2 Mix flour and salt together in a bowl.
3 Mix egg and the milk together in a bowl.
4 Place seasoned crumbs in a 3rd bowl.
5 Lightly pound to tenderize.
6 Coat strips with flour, dip into egg and then coat with crumbs.
7 Meanwhile preheat a large fry pan, lightly coat bottom with vegetable oil and brown chicken strips in hot oil to golden brown. Will be done in 3 batches using additional oil as needed. Drain on paper towels.
8 Coat bottom of a casserole pan with sauce.
9 Place browned strips over sauce.
10 Top strips with cheese then pour sauce over the cheese.
11 Dust top with grated parmigiano reggiano cheese.
12 Bake in a preheated 350 degree oven for 30 minutes.
13 Enjoy!