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Chicken Parmesan

2 tablespoons extra virgin olive oil
1 garlic clove, crushed
1 large egg and 1 tablespoon water, lightly beaten
1 cup Italian-style breadcrumbs
4 chicken cutlets
Salt and pepper
1 cup marinara sauce
½ pound fresh mozzarella, thinly sliced
¼ cup grated Parmesan
2 ounces sundried tomato, slivered

Preheat oven to 350˚F. Heat olive oil in large skillet. Sauté garlic until golden, then discard. Put egg/water and breadcrumbs on separate plates. Sprinkle cutlets with salt and pepper on each side. Dip cutlets into egg/water and then into breadcrumbs to coat. Cook chicken in skillet until brown on both sides, about 5 minutes. Arrange chicken in ovenproof baking dish. Top with marinara sauce and mozzarella. Bake 15 to 20 minutes. Garnish with Parmesan and sun dried tomatoes before serving. Serve with steamed broccoli.
Westside Market

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