Chicken Parmesan

I don't know why I don't make this more often?  It's so yummy and easy to make, especially since it can be made in stages.

CHICKEN PARMESAN  -serves 6-8

6-8 chicken breasts

2 c flour                                   6 eggs, beaten and loosened with milk

6 c breadcrumbs                salt & pepper

oil and butter for frying     2 c tomato sauce

mozzarella

Set up 'breading stations' -otherwise known as a bowl/plate of flour seasoned with salt & pepper, another bowl with the eggs and milk, and a final bowl with the breadcrumbs seasoned with salt & pepper.

Flatten chicken to about 1/4 inch.  Dip the chicken into the flour and then into the egg mixture.  Then dip into the breadcrumbs.  Really press the breadcrumbs into the chicken.  

For best results put the chicken back into the fridge for a couple of hours until you are ready to fry.  This really helps the coating set and stay stuck on the chicken.

TOMATO SAUCE -makes about 9 cups

4 (28oz) cans crushed tomatoes

¼ c oil 3 garlic, minced

½ c red wine 1 T oregano

1 onion, finely chopped

pinch of basil salt & pepper

Saute onions and garlic in oil. Add everything else and simmer for a couple of hours. Taste, add a little sugar if the tomatoes are too acid.

This is my basic tomato sauce. Add ground beef and it's good for lasagna too.

Now you have all the parts ready.  Pour 1/2 cup sauce in the bottom of a 9x13 inch pan.  Layer in cutlets and top with sauce and cheese.  Add second layer of cutlets and top with sauce and cheese.  Bake 350F until everything is hot and cheese is melted.