Recipe: Chicken Parmesan

Ingredients

• 4 boneless, skinless chicken breasts
• 4 cups “Panko” Japanese style bread crumbs
• 3/4 cup grated parmesan
• 1/2 cup grated provolone
• 4 oz fresh mozzarella
• salt and pepper to taste
• red pepper flakes to taste
• olive oil for frying
• 1/2 cup prepared tomato sauce
• 1/4 cup fresh shredded basil

Instructions

Step 1

Place the chicken breast between 2 plastics. Use a pounder to pound it to be the same thickness of the end of the chicken breast.
Pound 4 chicken breasts. Season the with salt and pepper.

Step 2

Beat up 2 eggs into a baking bowl. Whisk well.

Step 3

Add 4 cups “Panko” Japanese style bread crumbs, and 3/4 cup grated parmesan in a big mixing bowl. Mix well.

Step 4

Put some flour in a strainer, and tab them down on the chicken breasts.
Once the chicken breasts are well coated, dip them on eggs.

Step 5

Then transfer the chicken breasts in the bowl of the bread crumbs mixture.
Let the chicken breasts coated well with the bread crumbs mixture.
Let sit for 15 minutes.

Step 6

Take 1/4 of the fresh mozzarella, slice and dice it.

Step 7

Take 1/4 cup fresh shredded basil, or pesto, or dried Italian herbs of your choice, or omit.
Stack the leaves up, fold and dice them.

Step 8

Preheat oven to 450F.

Step 9

Add lots of oil (about half inch depth) into a pan over med-high heat.
When the oil is hot, put the chicken breasts in the pan. Fry for 2 minutes per side.
Then remove, and put them into a baking dish. Top them with tomato sauce, cheese, red pepper flakes, mozzarella, herbs, provolone
and 1/2 tbsp olive oil. Bake in the oven at 450F for 15-20 minutes.