Chicken Cakes Parmigiana

• Italian seasoned breadcrumbs↗1⁄2 cup
• egg↗1 1
• milk↗2 tablespoons
• grated parmesan cheese2 tablespoons
• garlic salt1⁄2 teaspoon
• rotisserie-cooked chicken2 cups

  finely chopped

• vegetable oil↗1⁄4 cup
• pasta sauce↗1 cup

  heated

• mozzarella cheese↗1⁄2 cup

  shredded

Step-by-step instructions

1. 1

   In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt. Stir in chicken.

2. 2

   Shape chicken mixture by about 1/4 cupfuls into 8 (3-inch) cakes.

3. 3

   In 12-inch nonstick skillet, heat oil over medium-high heat. Cook cakes in oil 4 to 5 minutes, turning once, until golden brown. Drain on paper towels.

4. 4

   Serve cakes topped with pasta sauce and mozzarella cheese.