Classic chicken parmesan

Yields 4 servings

Classic Chicken  Parmesan is a solid hit with kids and adults alike.  I recently made this for a party I catered.  I served it with baked ziti (except I used penne pasta for more texture). Make sure you pound the chicken ultra thin; it really cooks fast that way and remains very tender.  Sometimes I'll even cut the chicken breast in half - this makes it go a long ways. I will be posting the pasta recipe this week for those of you that might like to make them together like I did. 

I find this to be great comfort food in the winter...it's warm, filling and everyone loves it.  Enjoy!


4 boneless, skinless chicken breasts
Salt and pepper
2 cups all purpose flour (seasoned with salt and pepper)
1 cup of Italian breadcrumbs
2 cups of Panko breadcrumbs
1 cup of Olive oil
3rd generation red sauce recipe (see recipe in previous post)
1 pound of fresh mozzarella, sliced thin
1/2 cup grated parmesan cheese
4 large eggs, beaten and salt and peppered
Fresh basil, for garnish

Preheat oven to 400 degrees Farenheit
Pound chicken breasts thin, then salt and pepper both sides of the chicken
Dredge each breasts in a bowl of flour and shake off excess
Dip breast in egg, let excess drip off
Dredge in breadcrumb mixture (Panko and Italian)
In large saute pan, heat olive oil on medium high heat.  Once heated, add chicken breasts to pan-- cook until golden brown on each side (approx. 2 minutes on each side).
Transfer cooked chicken to baking sheet, and top each breast with red sauce and a few slices of the fresh mozzarella, and 1 tablespoon of parmesan cheese.
Bake in preheated oven until chicken is cooked through, and cheese has melted (approx. 5 minutes).
Remove from oven and garnish with basil and serve!