Chicken Parmesan

Chicken Parmesan


  • 8 boneless, skinless chicken thighs
  • 4 oz queso pork skins 
  • 1 cup grated parmesan 
  • 4 large eggs 
  • 2 cups Rao's tomato sauce 
  • 8 slices provolone cheese 
  • parsley garnish 
  • garlic salt 


  1. Preheat oven to 385
  2. In two small separate bowls; first bowl crack eggs & whisk. In second bowl add crumbled pork skins & grated parmesan (mix).
  3. Spray baking dish; take chicken thigh and dip in eggs first, then coat in pork skin and cheese mixture, place in greased pan
  4. Repeat with each chicken cutlet.
  5. Leave uncovered and bake for 30 minutes. 
  6. Remove from oven; add 1/4 cup tomato sauce to each piece, then provolone cheese. 
  7. Place back in oven and broil for 2-3 minutes on high heat until cheese is browned. 
  8. Let cool, sprinkle garlic salt on top, parsley garnish & enjoy ! 

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