Chicken Parmesan

By gilligan1963

Ingredients

• 2 large eggs
• 1/4 cup milk
• 1/2 cup all-purpose flour
• 2 cups panko bread crumbs
• Four 8-oz. skinless, boneless chicken breasts, pounded 3/4 inch thick
• salt and freshly ground pepper
• 3/4 cup canola oil
• 1 1/2 cups tomato sauce
• 1/4 cup parmigiano-reggiano cheese
• 1 cup shredded mozzarella
• 2 TBsp chopped flat-leaf parsley

Details

Servings 4

Preparation

Step 1

1.Preheat the oven to 450°. In a pie plate, beat the eggs with the milk. Spread the flour and panko in 2 separate pie plates. Season the chicken all over with salt and pepper and dust in the flour. Dip the chicken in the egg mixture and then in the panko; press to help the crumbs adhere.

2.In a large skillet, heat the oil until shimmering. Add the chicken and fry over moderately high heat, turning once, until cooked through, about 7 minutes. Drain the chicken on paper towels, then transfer to a rimmed baking sheet. Top the chicken with the tomato sauce, Parmigiano, and mozzarella.

3.Bake the chicken for about 15 minutes, until the cheese is melted and bubbling. Transfer the chicken to plates, sprinkle with the parsley and serve.

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