Recipe by Mainely Debbie
This recipe is for OAMC; you can reduce the amount very easily. I tried to measure the best I could as well as give prep and cook times. The oil should be about 2 inches deep in whatever pan you use to fry the cutlets in. If I have leftover coating mix I use it to make homemade onion rings. It is best to set up an assembly line when making this and get all the cutlets breaded before starting to fry because the frying process does not take long. Depending on how fast your oil gets dirty you might have to change it before all the cutlets are cooked.
- 12 chicken breasts, boneless and skinless, about 6 pounds
- 2 cups flour
- 4 cups Italian seasoned breadcrumbs
- 1 cup parmesan cheese
- 1 tablespoon garlic salt
- 6 eggs
- 1⁄4 cup water
- 2 cups olive oil (or more)
- 3 cups shredded cheese, mozzarella & provolone mix (or more)
- 3 cups spaghetti sauce, I use homemade (or more)
Directions See How It's Made
- Pound chicken breasts to about 1/4 inch thin between 2 pieces of plastic wrap (like Saran Wrap) and set aside.
- Put flour in a dish big enough to coat chicken cutlets.
- Mix the eggs and water together and put in a dish large enough to fit cutlets.
- Mix flour, parmesan cheese and garlic salt in a dish large enough to coat cutlets.
- Coat the chicken in flour on both sides and shake to remove excess flour.
- Dip the chicken in egg on both sides.
- Coat the chicken in bread crumbs on both sides and shake to remove excess.
- Set aside once all the cutlets are coated.
- Heat oil in pan on medium until hot enough and fry cutlets about 2 minutes on each side until browned, then put on paper towels to absorb the grease.
- Put cooked cutlets in a pan, top with tomatoe sauce then cheese mixture and bake in a preheated 350 degree oven for about 15 minutes until cheese has melted.
- NOTE: When I freeze the cutlets I like to freeze them without the sauce or cheese and add it when I thaw the cooked cutlets.