Chicken Parmesan

the best we've ever had.

  • 2 Large Chicken Breasts
  • 1/2 Cup Flour
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Eggs
  • 1 Cup Italian Breadcrumbs
  • 1 Cup Parmesan
  • 2 Cups Shredded Mozzarella Cheese
  • Olive Oil
  • 1 Can(s) Pasta Sauce
  • Parmesan
  • Basil
  • Parsley

Trim chicken & cut in half lengthwise, so you end up with 4 cutlets. For crispier chicken, pound until thin.

In shallow bowl: combine flour, salt & pepper.

In 2nd bowl: whisk eggs until frothy.

In 3rd bowl: combine breadcrumbs & parmesan.

Dip both sides of chicken cutlet into flour mix, tapping off excess. Then dip in egg, letting excess drip off. Then finally into breadcrumbs, pressing breading into cutlets to ensure an even coating.

Heat large pan over medium heat. Add just enough oil to coat bottom of pan. Once hot, add chicken in batches (don’t overcrowd pan). Saute 3 – 4 mins per side, or until golden brown & just cooked through.

Pour 1/2 of sauce into casserole baking dish. Arrange chicken in a single layer. Top chicken with remaining sauce, then add mozzarella, some more parmesan & then season with basil & parsley.

Bake uncovered at 425 for 15 mins, or until cheese is melted & sauce is bubbling.