Chicken Parmesan

Chicken Parmesan

This entrée is made with Parmesan cheese; the Parmigiana version is topped with mozzarella before baking. Veal or pork cutlets can be used instead of chicken.

Ingredients:
Breaded chicken cutlets (fresh or frozen)
Marinara sauce
Grated Parmesan cheese (or shredded mozzarella)
Angel hair pasta, for serving
Hard-crusted Italian bread, for serving

Directions:
1. Spread a small amount of marinara sauce in a baking pan.
2. Place the cooked cutlets in the pan and cover with marinara sauce.
3. Cover with Parmesan cheese (or shredded mozzarella if you prefer).
4. Bake in a preheated oven at 325°F for 15-20 minutes. Frozen cutlets need more time. Avoid overcooking (burned or blackened cheese).
5. Remove from the oven and serve with pasta on the same plate. Angel hair pasta is traditional since it cooks quickly; top it with a little marinara sauce. You may need to double the marinara recipe depending on the number of cutlets and the amount of pasta.
6. Serve with a vegetable of your choice and hard-crusted Italian bread.
Serves 4-6.