Ingredients
- 2 Boneless Skinless Chicken Breasts
- 1 Cup Maida +Wheat Flour Mixed In 1:3 Ratio
- 2 Eggs
- 1 Spoon Milk
- 1 Cup Bread Crumbs
- 2 Slices Mozzarella Cheese
- 1 Cup Grated Parmesan Cheese
- 1/2 Cup Olive Oil
- 1 Jar (16 Oz) Pasta Sauce
- Spaghetti
Method
- Season the flour with a pinch of salt and pepper and place in a Ziploc cover.
- Pound the chicken breasts until they are 1/2 inch thick. Whisk eggs and milk together in a bowl. Place the breadcrumbs in a second bowl.
- Place the breasts in the bag with flour and shake well until the flour is well coated.
- Dip each chicken breast first into the egg mixture, and then into the crumbs. Take oil in a frying pan and over medium flame place the chicken breast and fry until golden brown on each side.
- Preheat oven to 375 degrees F. Place the fried breasts on a baking tray and spread the pasta sauce over them, and then lay a slice of mozzarella cheese on each. Finally, sprinkle with the Parmesan cheese and bake for 15 minutes.
- Meanwhile place spaghetti in a rapidly boiling water with some salt. Cook the spaghetti until it is all done.
- Remove the chicken breasts from the oven and place it in a serving plate with along the spaghetti. Pour some pasta sauce over the spaghetti. Garnish with more cheese if you like it.
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