Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4
© Todd Porter & Diane Cu

How to Make It

Step 1    

Rinse and pat dry the chicken. Cut the chicken breasts into 1/2-inch-thick pieces. Season with salt and pepper and set aside.

Step 2    

In large bowl, beat eggs and set aside. In another large bowl, mix together the rye flour and Parmigiano-Reggiano.

Step 3    

Coat the chicken in egg, and then dredge it in the flour-cheese mixture. Shake off any excess and set the coated pieces aside. Repeat with the remaining chicken.

Step 4    

Heat 1/4 inch of oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, turning once until the chicken is golden and cooked through.

Step 5    

To serve, top the cooked chicken with warmed tomato sauce and mozzarella cheese and garnish with parsley.

Serve With

Fresh pasta.

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