buckytom
Chef Extraordinaire
i love chicken parm.
i love it so much that when i had my wisdom teeth out and my mom made it that night for dinner, i put it into a blender with a lot of sauce and ate it with a spoon.
pound breasts evenly thin, to about 1/4". dip in beaten eggs blended with a little milk, press in italian seasoned bread crumbs, fry in evoo.
put a good layer of sauce in the bottom of a baking dish, nestle the chicken halfway into the sauce (but not so as they're swimming), top with grated parm and mozzarella, and bake at 350 until the cheese melts and is bubbling.
yum.