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| 1 | Frying Chicken, cut into pieces |
| 2 | eggs beaten |
| 3/4 Tasse | bread crumbs |
| 3/4 Tasse | parmesan |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1/2 Teelöffel | Msg Or Accent |
| 2 Esslöffel | Fresh Parsley, Chopped <<Or>> |
| 2 Esslöffel | Parsley flakes |
| 1/4 Tasse | Olive Oil Tomato Sauce |
| 1 Dose | (16 Oz.) Whole Tomatoes & Juice, mashed |
| 1 Dose | (8 Oz.) Tomato Sauce |
| 2 Teelöffel | oregano |
| 1/2 Teelöffel | pepper |
| 2 Teelöffel | Chopped Parsley Or Parsley Flakes |
| 1 Dose | (8 Oz.) Sliced Mushrooms, <<Or |
| | Fresh Mushrooms, Sliced, sauteed in butter |
| 1/2 Tasse | White Wine, if desired |
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For The Chicken: Dip chicken in the eggs and then in crumb mixture (made by mixing crumbs, cheese, salt, pepper, Accent, and parsley). Let the chicken pieces stand on wax paper for about 30 minutes after they have been dipped. Brown chicken in olive oil evenly. Place browned chicken in large flat casserole and cover with tomato sauce.
For The Sauce: Mix tomato sauce ingredients. Pour over chicken. Bake at 325 ° for 1 hour. A small amount of water may be added, if needed. One-half cup of white wine may be added right before baking, if desired.
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