Chicken Parmigiana

I use my homemade tomato sauce for everything Italian that I make. I had some sauce left over in the freezer so I decided to make Chicken Parmigiana. You can find my recipe for sauce under Meat Sauce Spaghetti here on my blog. Sometimes I make it with meat in it and sometimes I just omit the meat and make tomato sauce. Here is how I assemble my Chicken Parmigiana.

Ingredients:

Flour (I use whole wheat)
2 Eggs
Breadcrumbs I prefer an Italian seasoned (Vigo brand is the best). If you can't get them just add some Oregano & Parmesan cheese to them.
Boneless Skinless Chicken Breast pounded down to about 1/4 inch in thickness
Olive Oil
Spaghetti (I used linguini because that is all I had on hand)
Shredded mozzarella cheese

Directions:

Put the flour, eggs (beaten with a little bit of water), breadcrumbs in individual containers.
Season flour and eggs with salt and pepper
Start to heat your oil on the stove over Medium-High heat
Also start heating your water for your spaghetti and cook it al dente
Take a piece of chicken and dip it in the flour (shake off excess)
Dip the floured chicken into the eggs
Finally dip the chicken in the breadcrumbs and make sure they are well coated
When your oil is hot, fry each piece of chicken until golden brown
Remove the chicken from the oil and place it on a rack with paper towels underneath
When all your chicken is cooked and your spaghetti is done, mix some tomato sauce to coat the spaghetti well.
Place spaghetti into a 13 X 9 greased (with cooking spray), top with tomato sauce
Put the chicken cutlets onto of the spaghetti and top each piece with tomato sauce, then cheese
Bake in a 350 degree oven for 30-45 minutes or until the cheese is brown

Enjoy!