Momylia's Kitchen ~ Chicken Parmesan

 

How I make my chicken parmesan influenced from the recipe in the link below. https://natashaskitchen.com/chicken-parmesan-recipe/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_smartloop&utm_content=smartloop&utm_term=51894162

Ingredients
4-6 chicken breasts, (large), flattened and cut
1 cup all-purpose flour, or GF flour
2 tsp salt
1 tsp black pepper
1 tsp of granulated garlic
4 large eggs, beaten
1 1/2 cup Italian bread crumbs, I used panko
1 1/2 cup parmesan cheese, shredded or grated
Olive oil
Your choice of marinara sauce, I used Prego spaghetti sauce
Parmesan cheese, shredded
Mozzarella cheese, shredded
Provolone cheese sliced INSTRUCTIONS
1. Oil your baking dish, add sauce to dish and coat. Set aside.
2. Set up dredging station. In a shallow dish (I used a pie dish) mix 1 cup of flour with, 2 tsp of salt, 1 tsp of pepper and 1 tsp of granulated garlic. Mix well and set aside.
3. In a second shallow dish mix together bread/panko crumbs with parmesan and set aside.
4. In another shallow dish whisk eggs together and set aside.
5. Prepare the chicken – Trim chicken breasts, pound chicken breasts to equal thickness and cut in half. Season with salt and pepper.
6 Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan.
7. Once oil is hot, dredge chicken in flour mix, eggs then breading mix and fry in the hot pan, the chicken should sizzle. Cook the chicken in batches, don't crowd the pan. Sauté 4-5 min per side or until golden brown.
8. Arrange chicken over the sauce in a single layer. Top each chicken down the center with remaining marinara, then sprinkle with more parmesan, shredded mozzarella and top with a slice of provolone for each breast. 9.Bake uncovered at 425˚F for 15 minutes or until the chicken reaches a safe 165˚F internal temperature, the cheese is melted, and the sauce is bubbling.
10. Serve with your choice of pasta, a salad or your favorite side. Enjoy!!