Does anyone besides me have problems getting breading to stick when you cook meat? The egg helps when you coat the meat, but then when I brown it, the breading tends to fall off.
Rhonda ----- Original Message ----- From: "Patricia" <[email protected]> To: <[email protected]> Sent: Sunday, January 31, 2010 5:10 PM Subject: [CnD] 20-Minute Chicken Parmesan 20-Minute Chicken Parmesan Recipe By : TNTRecipes 4 boneless and skinless chicken breast halves 1 egg -- slightly beaten 1/2 cup seasoned bread crumbs 2 tablespoons butter or margarine 1 3/4 cups spaghetti sauce 1/2 cup shredded mozzarella cheese 1 tablespoon grated parmesan cheese 1/4 cup chopped fresh parsley Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. Makes 4 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
