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Italian Chicken Parmigiana

Cast iron cooking is as popular now as it was centuries ago. As in the past, today’s cooks have discovered that cast iron skillets, griddles, pots, pans, Dutch ovens and other types of cast iron cookware are capable of producing an amazing array of delicious, home cooked meals. We have collected hundreds of recipes over the years and we hope you will use them to create some great cast iron cooking for your family and friends!

This particular dish is best served a over a layer of thin spaghetti and nice tomato sauce. This dish is quick and easy to make, perfect for dinner. You can also add some mozzarella cheese to finish off the dish!

Cooking Instructions:

Prep Time: 12 minutes

Cooking Time: 10 minutes

*Makes about 4 servings

Ingredients:

- 4 skinless, boneless chicken breast halves
- Salt and pepper
- 1/2 cup all pirpose flour for dredging
- 1 egg
- 3/4 cup breadcrumbs, plain or seasoned
- 1/4 cup freshly grated Parmesan cheese
- 4 tablespoons butter
- 1 tablespoon vegetable oil

Cooking Steps:

a) Be sure to clean your chicken breasts and pound them between two sheets of wax paper. Then, season both sides with the salt and pepper.
b) On a plate, sprinkle your flour on it. In a large bowl crack the egg and set aside. In another bowl mix the breadcrumbs and Parmesan.
c) Using your cast iron skillet (preferably 10-inch), heat the butter and oil.
d) Coat both sides of your chicken in the flour, then coat in the eggs, and roll in the bread crumb mix.
e) Cook the chicken (each side takes about 5 minutes). Take it off the cast iron skillet and put on a platter of pasta. Carefully pour tomato sauce over the chicken and pasta and sprinkle some mozzarella over it. Serve and enjoy!

Nutrition Facts (Per Serving):

Calories 452; Fat 22g; Cholesterol 161mg; Sodium 494mg; Carbohydrate 27g; Protein 35g.　　

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