Wednesday Recipe: Chicken ParmigianaJanuary 3, 2018
4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko breadcrumbs
1 cup vegetable oil or pure olive oil
tomato sauce (your preference of brand)
mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Preheat oven to 400 degrees F.
Season both sides of chicken with salt and pepper.
Flour each chicken breast in the flour and tap off excess, then dip in the egg and let excess drip off. Finally, coat both sides with breadcrumbs.
Place chicken in a large frying pan and turn the temperature to high heat until warm enough to cook the chicken. Add the chicken breasts to the pan and cook until golden brown on both sides. Transfer to a baking sheet and top each breast with tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
*Can be served on top of fettuccine or spaghetti noodles.