Chicken Parmigiana

You can also substitute veal (1 ½ lbs) or eggplant (2 small unpeeled) for chicken.

Ingredients
2 C. of your favorite pasta sauce (store bought or homemade)
1 large egg
2 T. water
2/3 C. dry bread crumbs
1/3 C. grated Parmesan cheese
2 lb. chicken (cut into pieces, flatten between plastic wrap or wax paper with a meat mallet to ¼” thickness)
¼ C. olive or vegetable oil
2 C. shredded mozzarella cheese (8 oz.)

Directions
1.  Heat oven to 350 degrees.
2.  Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip chicken into egg mixture, then coat with bread crumb mixture.
3.  Heat oil in a 12” skillet over medium heat. Cook half the chicken at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining chicken, adding 1-2 tbsp of oil if necessary.
4.  Place half the chicken in ungreased rectangular baking dish, 11”x7”x1½“, overlapping slices slightly. Spoon half of the sauce over chicken. Sprinkle with 1 cup of mozzarella cheese. Repeat with remaining chicken, sauce and cheese.
5.  Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Credit:  Lydia D.