Also shake some of the excess coating off before frying. or browning.
Jan
----- Original Message -----
From: "Sisi Ben-Simon" <[email protected]>
To: <[email protected]>; "Rhonda Scott"
<[email protected]>
Sent: Monday, February 01, 2010 3:31 PM
Subject: Re: [CnD] 20-Minute Chicken Parmesan
Try more than one egg and maybe leave it on the counter a little longer
before browning.
hth
Sisi
----- Original Message -----
From: "Rhonda Scott" <[email protected]>
To: <[email protected]>; "Patricia" <[email protected]>
Sent: Monday, February 01, 2010 5:15 PM
Subject: Re: [CnD] 20-Minute Chicken Parmesan
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.
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