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