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Chicken Cutlet Marinara with Aunt Mary Ann’s Sunday Marinara

Serves: 4

Low Carb
Quick to make
Vegetarian
Gluten Free

Ingredients

  • 4 chicken cutlets, 1¹2 inch thick
  • Salt
  • pepper
  • garlic powder
  • 1 extra large egg, beaten
  • 1/2 cup breadcrumbs
  • 1 tablespoon fresh parsley chopped fine and dried
  • 4 slices of mozzarella cheese, 1/4 inch thick
  • 1/4 lb. grated cheese
  • 1 (26 oz.) jar of Aunt Mary Ann¹s Sunday Marinara
  • 1/2 lb. of your favorite pasta
  • 1/4 cup of olive oil

Directions

  1. Sprinkle salt, pepper and garlic powder on both sides of chicken.
  2. Dip in beaten egg and then into bread crumbs mixed with parsley.
  3. Heat oil for 6 minutes on medium heat, place chicken in oil and brown on both sides.
  4. Drain on paper towels then place chicken in 325 degree oven for 20-30 minutes.
  5. Set aside.
  6. Heat Aunt Mary Ann¹s Sunday Marinara while boiling water for pasta.
  7. Cook pasta, drain. Place sauce on bottom of baking dish then place chicken on top of sauce.
  8. Add a slice of mozzarella cheese on top of each piece of chicken and place under broiler until cheese melts.
  9. Place pasta and chicken on serving plate and top with sauce and grated cheese
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