Chicken Cakes Parmigiana

Name: Chicken Cakes Parmigiana
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 cakes, 4 serving(s)
Ingredients: 1/2 cup Italian seasoned breadcrumbs; 1 egg; 2 tablespoons milk; 2 tablespoons grated parmesan cheese; 1/2 teaspoon garlic salt; 2 cups rotisserie-cooked chicken, finely chopped; 1/4 cup vegetable oil; 1 cup pasta sauce, heated; 1/2 cup mozzarella cheese, shredded

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Recipe by Gagoo

Crispy outside and tender inside, Italian-style chicken cakes go from start to finish in 20 minutes from Betty Crocker.

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READY IN: 30mins

SERVES: 4

YIELD: 8 cakes

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup Italian seasoned breadcrumbs
1

egg
2

tablespoons milk
2

tablespoons grated parmesan cheese
¹⁄₂

teaspoon garlic salt
2

cups rotisserie-cooked chicken, finely chopped
¹⁄₄

cup vegetable oil
1

cup pasta sauce, heated
¹⁄₂

cup mozzarella cheese, shredded

DIRECTIONS

In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt. Stir in chicken.
Shape chicken mixture by about 1/4 cupfuls into 8 (3-inch) cakes.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook cakes in oil 4 to 5 minutes, turning once, until golden brown. Drain on paper towels.
Serve cakes topped with pasta sauce and mozzarella cheese.

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