Chicken Parmigiana
INGREDIENTS:
4 boneless, skinless chicken breasts pounded thin.
Salt and freshly ground black pepper.
2 cups of all purpose flour seasoned with salt and pepper.
4 large eggs, beaten with 2 tbsps of water and seasoned with salt and pepper.
2 cups of breadcrumbs.
1 cup of vegetable oil.
Tomato sauce.
1 lb of thinly sliced fresh mozzarella.
¼ cup of freshly grated parmesan.
DIRECTIONS:
First, season the chicken with salt and pepper then dip each breast in the flour and remove the excess. Dip the chicken in the egg then coat in the breadcrumbs.
In 2 large sauté pans, divide the oil and heat over high heat then add 2 chicken breasts to each pan and cook until golden brown on both sides.
It will take about 1 minute per side.
Place the cooked chicken in a baking sheet and top with some tomato sauce, a bit of mozzarella, salt and pepper, and a tbsp of parmesan.
In a preheated oven to 400°, bake the chicken for 5 to 7 minutes.
Bonne Appétit!
Easy, peasy and cheesy! This chicken parmigiana is not from this earth! I’m a chicken fan, and I’m telling you that this recipe is a must-try! You’ll thank me later.