Easy Chicken Parm

I made this last night and it was great. Henry loved it too! Nothing cuter than a baby with spaghetti sauce all over his face!







Easy Chicken Parm

4 tbsp. olive oil
4 thin-cut chicken breast cutlets
1 egg beaten with ½ cup buttermilk or cream
1 cup flour
1 cup seasoned bread crumbs
Good spaghetti sauce – your own, or a good jarred version
Grated parmesan cheese
4 slices of provolone or mozzarella cheese

Wash and pat-dry cutlets.

Dredge dry cutlets in flour.
Dip in egg mixture
Dredge in bread crumbs

In pan heated to medium-high, add cutlets to hot olive oil and cook until golden brown on one side. Flip and cook until golden brown on the other. Remove to platter.

Spray bottom and sides of baking dish with cooking spray (makes clean-up SO much easier). Layer 1 cup sauce in bottom of baking dish. Place cutlets in sauce. Cover each cutlet with ¼ c. more sauce. Sprinkle with parmesan cheese. Layer provolone or mozzarella over top. Spread 1 more tbsp. sauce over cheese.

Bake at 350˚F until cheese is melted and sauce is bubbly – about half an hour.

Serve with a side of pasta.

Photo credit: http://midwestswing.files.wordpress.com/2009/07/chicken-parmesan.jpg