Rye flour isn’t just for making bread. It also makes a great crust for classic chicken Parmesan.
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Rinse and pat dry the chicken. Cut the chicken breasts into 1/2-inch-thick pieces. Season with salt and pepper and set aside.
In large bowl, beat eggs and set aside. In another large bowl, mix together the rye flour and Parmigiano-Reggiano.
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.
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.
To serve, top the cooked chicken with warmed tomato sauce and mozzarella cheese and garnish with parsley.
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