Classic Chicken Parmesan

Want a refresher on how to make this?

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Makes for 4-6

INGREDIENTS

Mushies

• 4 chicken breast, cut into cutlets and pounded (or 8 store bought cutlets)

• about 1/2 cup flour

• 4 eggs

• ¾ cup seasoned italian breadcrumbs

• ¾ cup panko breadcrumb

• ¼ cup grated parmesan

• 1 teapsoon each, garlic powder, oregano, onion powder

• 1 cup neutral oil

• ¼ cup olive oil

• 1, 8 oz log fresh mozzarella

• 8 thin slices provolone

• 3-4 cup your favorite red sauce

• Handful chiffonade basil to finish

INSTRUCTIONS

Whisk together your eggs in a shallow dish then set aside. Onto a sheet pan, dump both your bread crumbs, parm cheese, garlic, onion and oregano. Add some salt and pepper then mix it well and set aside.

Once the chicken breasts are patted dry and pounded well, evenly dredge them in the flour making sure to coat all sides but dust off any excess.

Dip each cutlet into the egg, letting any extra fall off, then place it into the bread crumb mixture, patting the bread crumbs down firmly on both sides. Repeat with all the cutlets.

Once they are all breaded (you can do this a few hours in advance if need be), place a large skillet over medium high heat with both the oils. Once the oil is hot, gently add the breaded cutlets, working in batches of 2 or 3 at a time. Shallow fry for about 3 minutes on the first side, then 2-3 on the second making sure they are nicely golden before removing them onto a wire rack, salting them and repeating the process with the remaining chicken. You may need to add a touch more oil towards the last batch.

Once all the chicken is browned, place a layer of red sauce down on a baking dish and arrange the chicken by placing down one breast, a slice of provolone, and a slice of mozzarella. 

Bake at 350* for 15-20 minutes, just to melt and begin to brown the cheese, then sprinkle with the basil chiffonade and serve with sides of your choice.