Chicken Parmigiana

I started with slicing three chicken breasts in half horizontally.  Only 1 of the halves was still thicker than 1/2 inch, so I did pound that out with a meat mallet to even it out.  I generously seasoned all the halves with salt and pepper.

I prepared 1 plate with two eggs, beaten; 1 plate with maybe 3/4 cup of flour; and 1 plate with a cup or so of panko and 1/2 cup or so grated Parmesan along with 1 tsp garlic salt.

Using tongs, I lightly coated the halves with flour, dipped in the beaten eggs, and coated with the Panko mixture.  I set each chicken breast half into a large dish as they were coated.

Next, I set the oven to preheat to 450 Fahrenheit and started heating 1/2 cup of olive oil in a large skillet set at medium high heat.

Once the oil was shimmering, I fried three halves at a time for just 2 minutes on each side.  I didn’t want to crowd the chicken even tough there may have been room for all six halves.

I brushed a large Pyrex dish with olive oil and spooned some of the marinara sauce into a thin layer in the dish.  I then created a single layer of the chicken and spooned about 1/3 cup of the sauce on top of each breast.  A light sprinkling of grated Parmesan cheese came next, followed by 2 slices of mozzarella on each piece of chicken.

I baked the chicken for 15 minutes, then turned on the broiler and broiled an additional 2 minutes.

The chicken came out very moist, and the coating crispy.  Not bad for a first try with no measuring!

3 boneless, skinless chicken breasts

salt & pepper

1/2-3/4 cup flour

2 eggs, beaten

2 cups panko

1/2 cup finely grated Parmesan

1 tsp garlic salt

olive oil

marinara sauce (I used Rao’s jarred sauce)

Grated Parmesan

Fresh Mozzarella (I used Belgioioso pre-sliced)

Preheat oven to 450 Fahrenheit

I did this backwards.  All the instructions are above!