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Phone It in Chicken Parm
Phone It in Chicken Parm

Phone It in Chicken Parm

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Sauce:
3 carrots, peeled and cut in half
2 cans (14.5 oz.) whole tomatoes
1 onion, peeled and quartered
Handful of basil
Handful of oregano
1 teaspoon fresh cracked pepper
1 teaspoon Morton's Nature's Seasoning
1/4 cup olive oil
1/2 cup red wine
1 lb Italian sausages (do NOT cut)
Chicken:
1 cup olive oil
4 to 6 chicken cutlets
2 eggs, beaten with 3 tablespoons milk
1 cup seasoned cornbread crumbs
slices 4 to 6 whole milk mozzarella cheese
1 cup parmesan cheese
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Let's Make It
1
For Sauce:
2
Put everything but sausages into food processor. Lay sausages into bottom of oven safe pan and pour tomato mixture over. Bake at 350°F for 30 minutes. Scrape sauce off of sausages and remove from sauce; set aside for another use later.
3
For Chicken:
4
Heat olive oil in a skillet. Dip cutlets in egg mixture, then bread crumbs. Fry in batches, two at a time, two minutes a side. Lay on a wire rack or paper towels to drain.
5
When properly drained, lay chicken in sauce, cover each with one slice mozzarella. Sprinkle parmesan cheese over top. Cover with tin foil, cook for 20 minutes at 375 degrees F, then remove tin foil and cook 5 minutes more to brown the top.
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