Chicken Parmigiana

• portions: 4 servings
• temps actif: 30 minutes
• temps total: 40 minutes

Ingrédients

2 chicken breast, boneless/skinless & tenderized

1/2 heaping cup flour (no flour if baking)

1/2 heaping cup panko breadcrumbs

1 Tablespoon garlic

1 Tablespoon onion powder

1 teaspoon oregano

1 egg

3 Tablespoons vegetable oil (no oil if baking)

1/2 marinara sauce

fresh mozzarella

parmegiano reggiano

Instructions

Butterfly chicken breasts to create 4 pieces and flatten with tenderizer for even thickness.

In small bowl, whisk one egg. Combine dry ingredients in second bowl. Place large skillet on medium heat, add vegetable oil.

Dredge chicken pieces in egg, then flour mixture, then egg, and flour mixture again. Place in oil and cook 3 minutes. Flip and cook 3 minutes until brown and crispy.

Place on foil-lined baking sheet. Spread modest spoonful of marinara sauce over each piece and top with fresh sliced mozzarella. Place 6 inches under broiler and cook until cheese is browned. Top with grated parmigiano and serve with pasta.