Chicken Parmesan

Ingredients

• 4 skinless, boneless chicken breast halves
• salt and grated black pepper to taste
• 2 large eggs
• 1 cup panko bread crumbs (more if needed)
• 1 cup grated Parmesan cheese (to be divided)
• 2 tablespoons all purpose flour (as needed)
• 1/2 cup olive oil for frying (as needed)
• 1/2 cup tomato sauce (might be extra from Lasagna recipe)
• 1/4 cup fresh Mozzarella cut into small pieces
• 1/4 cup chopped fresh basil or Italian herbs
• 1/2 cup grated Provolone cheese
• 2 teaspoons olive oil

Directions

1. Pre-heat oven to 450 degrees
2. Place chicken breasts between two sheets of heavy plastic wrap (e.g., freezer bags) on a solid surface and firmly pound chicken with a meat mallet or a rolling pin to a thickness of 1/2 inch or less
3. Season chicken with salt and pepper. Sprinkle flour over chicken breasts evenly, coating both sides. Use a sifter or strainer for even coverage.
4. Beat eggs in a shallow bowl and set aside. Combine panko bread crumbs and 1/2 cup Parmesan cheese in a separate bowl and set aside. Dip flour-coated breast in beaten eggs. Transfer breast to bread crumb mixture and press crumbs into both sides. Repeat for each breast. Let chicken rest 10 to 15 minutes.
5. Heat 1/2 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
6. Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of Mozzarella cheese, fresh basil, and Provolone cheese Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.
7. Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, about 20 minutes.