Boneless Breast Parmesan

Boneless Breast Parmesan Ingredients

1 Oven Stuffer Roaster Breast	3/4 c Grated Parmesan cheese
2 Eggs; beaten	1 lb Fresh ripe tomatoes; chopped
1/3 c Flour	1/2 ts Minced garlic
Salt and fresh ground pepper	3/4 c Olive oil; divided
3/4 c Plain bread crumbs	2 tb Fresh chopped basil

Instructions for Boneless Breast Parmesan

Cut breast pieces in half, removing tenderloins if desires. Place pieces between sheets of plastic wrap and pound to 1/4" thickness to form cutlets. Season eggs with salt and pepper to taste. Combine bread crumbs and Parmesan cheese. Dredge cutlers in flour, dig in egg and roll in bread crumb mixture. Refrigerate while making sauce. Combine tomatoes, garlic, 1/4 cup olive oil, basil and salt and pepper to taste in a serving bowl; set aside. In a large skillet, add remaining 1/2 cup olive oil and saute cutlets over medium-high heat until browned on each side. Transfer to a warmed serving dish. Pass Sauce separately. Posted to MC-Recipe Digest V1 #1066 by "M. Hicks" on Jan 31, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Bread crumbs	Eggs	Flour
Garlic	Ground Pepper	Olive Oil	Parmesan
Tomato

Chicken Breasts Parmes Basil Bread Crumb Garlic Olive oil Cheese Parmesan Tomato

for flavor and categorization

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