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| CHICKEN PARMIGIANA | |
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2 tbsp. cooking oil 1 sm. onion, chopped 1 clove garlic, mashed 8 oz. tomato sauce (1 c.) 1/4 c. water 1 tsp. oregano 1/8 tsp. black pepper 1 tsp. parsley, chopped 1/2 c. Parmesan cheese, grated 1/2 c. fine dry bread crumbs 6 chicken breast halves, pounded to 1/4 inch thick 1 egg, slightly beaten 1/4 c. cooking oil 8 oz. Mozzarella cheese 2 tbsp. Parmesan cheese, grated Heat oil in saucepan; saute onion and garlic until golden; stir in tomato sauce, water, oregano, pepper and parsley; cover, simmer for 10 minutes. Combine 1/2 cup Parmesan cheese and bread crumbs. Dip chicken slices in egg, then in cheese crumb mixture. Heat oil in skillet; brown chicken, two or three pieces at a time until golden, turning only once; repeat with rest of chicken. Pour 1/2 cup tomato sauce into baking dish. Cut Mozzarella cheese into 6 thick slices; put chicken in baking dish, cover with cheese and remaining sauce. Sprinkle with Parmesan cheese. | |
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