Chicken Parm

Chicken Parm
  • 11/2 cups of plain breadcrumbs
  • ½ cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1 teaspoon black pepper
  • ¼ cup olive oil (more if needed)
  • 6 boneless, skinless chicken breasts, lightly pounded
  • Grated Parmesan cheese
  • Warm marinara or pizza sauce
  • Shredded mozzarella cheese
  1. Combine the breadcrumbs and the cheese in a small bowl.
  2. Combine the eggs and black pepper in a second bowl.In a large sauté pan warm the olive oil for
  3. minute over medium-high heat.
  4. One by one, dip each chicken breast in the eggs, then in the breadcrumbs, shaking off any excess.
  5. Fry the breasts (in batches), turning them once or twice, until they are golden on both sides (about 4 minutes on each side).
  6. Set aside to drain. Store at room temperature for immediate use, or in the cooler, wrapped, for later use.
  7. To order, place a small amount of warm sauce in a small skillet.
  8. Add the chicken breast.
  9. More sauce over the breast, followed by a sprinkle of grated Parmesan, followed by shredded mozzarella (2-3 ounces of cheese for each breast).
  10. Put the skillet under the broiler until the cheese is melted and lightly browned.
  11. Serve.