March 04 2009

Aunt Janie’s Chicken Matzo Parmesan

Chicken Parm again…nuf said!

Serving Size: 6

Ingredients

2 eggs, beaten
4 matzos, ground fine
¼ teaspoon salt
¼ teaspoon pepper
6 chicken cutlets, pounded thin
3 tablespoons olive oil
1 (32-ounce) jar of your favorite marinara sauce, divided
1 pound fresh mozzarella cheese, sliced thin

Preparation

Preheat oven 350°F

Combine matzo, salt and pepper in a medium bowl and then transfer to a plate.

Dip both sides of one chicken cutlet into egg and then into matzo mixture coating on all sides. Repeat with the other five cutlets, set aside.

Heat olive oil in a large skillet over medium heat, about 30 seconds. Place chicken into skillet. Brown each piece of chicken on both sides about 3 minutes per side.

In a single layer place chicken in an 8x12-baking pan.

Use a spoon to place about ¼ cup of sauce on top of each piece of chicken. Then layer one thin slice of cheese on top of the sauce on each piece. Repeat layers again first sauce then cheese. Finish with one final layer of sauce.

Cover baking pan with aluminum foil and bake for 20 minutes. The foil is used so the chicken does not dry out. Remove foil and broil on high for 5 to 7 minutes or until golden brown and crisp.

Bernie's Tip

Serve with some nice linguini or fettuccini…and the rest of your jar of sauce.

Tags: Italian, Poultry

Comments:

How can you make a Jewish holiday recipe using cheese with chicken? Not exactly kosher, is it?

By Barbara Peters on 2009 04 18

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Matzo Outside the Box is dedicated to all things matzo, with recipes for year-round use and a blog written from the perspective of Bernie Mendelbaum... more