Chicken Parmesan

Adapted from adashofnutmeg.com

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• 2 boneless, skinless chicken breasts (butterflied)
• 1 teaspoon salt (divided)
• 1 teaspoon black pepper (divided)
• 1/2 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 1/2 cup (72g) all-purpose flour (GF flour works well)
• 1 large egg
• 1 cup (157g) panko breadcrumbs (GF works well)
• 2/3 cup (60g) grated parmesan cheese, divided
• 1/2 cup vegetable oil
• 1 cup marinara sauce (250g)
• 4 oz fresh mozzarella, sliced (112g))

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• Preheat the oven to 400-F.
• Butterfly the chicken breasts and cut into 2 equal pieces. Pound with a mallet to 1/3-inch thickness.
  Season both sides of the chicken with ½ teaspoon of salt and ½ teaspoon of ground black pepper. Set aside.
• Place flour, salt, ground black pepper, garlic powder, and Italian seasoning in a shallow bowl. Whisk to combine.
• Place the egg in a second bowl. Whisk in 2 tablespoons water.
• Add the panko breadcrumbs and 1/3 cup of the parmesan cheese to a third bowl. Whisk to combine.
• Dredge the chicken breast cutlets in the flour mixture, making sure all sides are coated. Pat off any excess flour.
• Place the chicken into the egg mixture, allow excess drip off.
• Dip into the breadcrumb mixture, gently pressing, making sure chicken is completely coated.
• Heat half the vegetable oil in a 10-inch skillet over medium heat. When the oil is hot, place as many pieces of chicken that can (there should be room around each piece so they can brown properly).
• Cook for 4-5 minutes on each side, until golden and cooked through to an internal temperature of 165F or 74C. Remove to a baking sheet. If there are remaIning cutlets to cook, add just enough oil to cook remaining pieces.
• Place the chicken on a baking sheet. Top each piece with a few tablespoons of marinara sauce.
• Top chicken with fresh mozzarella and sprinkle with the remaining 1/3 cup of parmesan cheese.
• Bake at 400-F for 5-10 minutes, until the cheese is melted. Alternatively, you can place the chicken in an air fryer at 400-F for 3-4 minutes, until the cheese is melted
• Serve immediately.