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| 6 gross | Chicken thighs (about 11/2 pounds), skinned and boned |
| 1/3 Tasse | Gold Medal all-purpose flour |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 1/2 Tasse | milk |
| 1 | Eggs lightly beaten |
| 1/2 Tasse | bread crumbs dried |
| 2 Esslöffel | Olive oil or vegetable oil |
| 1 Tasse | Shredded mozzarella cheese (4 ounces) |
| 2 1/2 Tasse | Spaghetti sauce |
| 1/4 Tasse | parmesan grated |
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Pound chicken between waxed paper or plastic wrap to about V4-inch thickness. Mix flour, salt and pepper. Coat chicken with flour mixture. Mix milk and egg. Dip chicken into milk mixture; coat with bread crumbs.
Heat oven to 375!. Heat oil in 10-inch skillet over medium heat until hot. Cook chicken in oil, turning once, until golden brown (add oil to skillet if necessary). Place chicken in ungreased rectangular pan, 13 x 9 x 2 inches with mozzarella cheese. Pour spaghetti sauce over cheese. Sprinkle with Parmesan cheese. Bake uncovered about 20 minutes or until hot and bubbly.
6 servings.
Nutrition Information Per Serving
1 serving Percent of Us. Rda
Calories 455 Protein 46% Protein, 9 31 Vitamin A 16% Carbohydrate, 9 19 Vitamin C 12% Fat, 9 28 Thiamin 12% Cholesterol, mg 145 Riboflavin 24% 24% Sodium, mg 540 Niacin 38% Potassium, mg 510 Calcium 26% Iron 14%
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