To make egg wash, whisk together eggs, salt, pepper, chopped Italian parsley and Pecorino Romano cheese. Lightly dredge each chicken cutlet in flour. Submerge each chicken cutlet in egg wash, followed by breadcrumbs.
Heat corn oil over medium heat for 1 to 2 minutes, or until oil is hot but not smoking. Fry the chicken cutlets for 3 to 4 minutes per side, or until golden brown. Once cooked, drain on paper towels.
Top each cutlet with the Parmesan cheese, Rao’s Homemade® Tomato Basil Sauce and 2 – 3 slices of mozzarella cheese. Broil for 4 to 6 minutes.
Bring a large pot of salted water to boil, cook Rao’s Homemade® Spaghetti until al dente, drain and set aside. Combine with Rao’s Homemade® Tomato Basil Sauce. Serve chicken parmesan with spaghetti, sprinkle with parmesan and parsley.
We’re happy to share that we are now accepting orders Monday to Thursday during the day, and packing and shipping them out as quickly as we can. You may experience some shipping delays because we’re balancing increased online demand with the need to ensure the health and safety of our fulfillment team.
Thank you for your understanding and for being such a great customer.
From our family to yours, we wish you well!
Your Friends at Rao’s Homemade