Chicken Parmesan
| Chicken Parmesan |
Recipe Type: Entree
- 4 Fresh Boneless Chicken Breasts, Pounded Thin
- Salt and Freshly Ground Pepper
- 2 Cups All Purpose Flour
- 4 Trucchi’s Large Brown Eggs
- 2 Cups 4C Panko Breadcrumbs
- 1 Cup Mazola Canola Oil
- 1 Can Napoli Crushed Italian Tomatoes
- 1 Lb Land O Lakes American Cheese, Thinly Sliced
- 1/4 Cup Grated Parmesan Cheese
- Preheat your oven to 400°F.
- Using the salt and pepper, season both sides of each chicken breast. Dredge the chicken in flour, then dredge in the egg. Allow the excess to drip off the chicken. Bring over to plate of breadcrumbs and dredge until each piece of chicken is covered completely.
- Pour oil into a saute pan and cook over high heat. Cook each side for about 2 minutes, or until golden brown.
- Transfer the chicken to a baking sheet and add tomato sauce over each piece.
- Add a few slices of cheese to each chicken breast. Add a dash of salt and some ground pepper, along with a tablespoon of the grated Parmesan.
- Throw it in the oven until the chicken is fully cooked and cheese is melted (6 minutes or so).
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