Chicken parmigiana:

Chicken Parmigiana, also known as Chicken Parmesan, is an Italian- American dish that consists of breaded funk croquettes that arepan-fried, also outgunned with tomato sauce and melted mozzarella rubbish. It's generally served with pasta or a side salad.

Then's a form for Chicken Parmigiana

Constituents:

1. 4 boneless, skinless funk guts
2. mug each- purpose flour
3. 2 large eggs, beaten
4. mug Italian breadcrumbs
5. mug grated Parmesan rubbish
6. swab and pepper, to taste
7. mug tomato sauce
8. 1 mug tattered mozzarella rubbish
9. 2 soupspoons olive oil painting
10. Fresh basil leaves, diced( voluntary)

Making:

• Preheat the roaster to 375 °F.
• Season the funk guts with swab and pepper.
• Place the flour in a shallow coliseum, and the beaten eggs in another shallow coliseum.
• In a third shallow coliseum, mix together the breadcrumbs and Parmesan rubbish.
• cover each funk bone in the flour, shaking off any excess. also dip it into the beaten egg, and eventually fleece it in the breadcrumb admixture, pressing the motes onto the funk to insure they stick.

• toast the olive oil painting in a large skillet over medium  heat. Add the funk guts and cook until golden brown, about 3- 4 twinkles per side.
• Remove the funk from the skillet and place it on a baking distance. ladle tomato sauce over each funk bone, also top with tattered mozzarella rubbish.
• Singe in the roaster for 10- 15 twinkles, or until the rubbish is melted and bubbly.
• Garnish with diced basil leaves, if asked , and serve hot with pasta or a side salad.