Crispy Chicken Parmesan
Garlic Bread and Lemon-Pepper Green Beans
Ingredients
- 8 oz spaghetti
- 6 boneless chicken cutlets (1¾ lb)
- 1 tsp salt
- ½ tsp pepper
- 2 eggs, beaten
- 1 cup Italian-seasoned panko breadcrumbs (or use plain panko)
- ½ cup shredded Parmesan cheese
- 4 Tbsp olive oil
- 1 (24-oz) jar favorite pasta sauce
- 6 slices mozzarella cheese
Instructions
- Cook pasta according to package directions. Sprinkle chicken with salt and pepper. Place eggs in a shallow dish; combine breadcrumbs and Parmesan cheese in another dish.
- Dip cutlets in egg; coat with breadcrumb mixture, pressing to adhere.
- Cook 3 cutlets in 2 Tbsp hot oil in a large skillet over medium-high heat 3 to 4 minutes per side; remove from skillet, and repeat with remaining oil and chicken.
- Reduce heat to low; pour half of pasta sauce into skillet. Return chicken to skillet, overlapping to fit.
- Top cutlets with mozzarella; pour remaining pasta sauce around chicken. Cook 3 to 4 minutes; serve over hot cooked pasta. Sprinkle with additional Parmesan.
Side Dish Ingredients
- 1 (16-oz) pkg frozen garlic bread
- 2 (12-oz) pkg green beans
- 2 Tbsp butter
- 1½ tsp lemon-pepper seasoning
Side Dish Instructions
- Bake bread according to package directions; slice to serve.
- Cook green beans according to package directions. Cool slightly; cut into bite-size pieces, if desired. Toss with butter, and season with lemon-pepper.
Kid-Friendly Meal Plan
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