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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 20 |
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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 breadcrumbs |
4 -6 cups tomato sauce |
2 -4 cups shredded mozzarella cheese |
1/4 cup parmigiano-reggiano cheese |
Directions:
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!
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