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Recipes
Chicken Parmesan
By Astrid
Instructions 1. Using a meat tenderizer or a heavy skillet, pound the chicken breasts between two sheets of plas...
- 3 large whole boneless skinless chicken breasts (about 3 pounds total), split and trimmed
- 2 cups milk
- 4 cups all-purpose flour, sifted
- 6 large eggs, beaten
- Pinch of coarse salt
- 6 cups unseasoned dry bread crumbs
- 1/2 cup extra-virgin olive oil
- 4 tablespoons unsalted butter
- 2 cups Italian tomato sauce, warmed
- 1/2 pound fresh mozzarella cheese, thinly sliced