Posted on: July 30, 2020 Posted by: janine Comments: 0

Adapted from Bobby Flay. Video also available at link.

Chicken Parmesan

Dinner, Main Course Italian
By Bobby Flay Serves: 4

Ingredients

  • 4 boneless, skinless chicken breasts, pounded thin (I purchase thinly sliced breasts)
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1 eggs, beaten with 1tablespoon water
  • 1.5 cups panko bread crumbs (or one cup Panko and one cup regular or Italian seasoned breadcrumbs)
  • Oil and butter for shallow frying
  • 1/2 pound mozzarella, thinly sliced
  • 1/4 cup freshly grated Parmesan
  • Fresh basil or parsley leaves, for garnish
  • 1 recipe Simple Delicious Tomato Sauce
  • Pasta for serving, if desired

Instructions

1

Preheat oven to 400-F. Have a sheet pan ready.

2

If using a regular sized chicken breast, slice it down the middle to make 2 thinner slices.

3

Place the breast on a cutting board and lay a piece of plastic wrap on top of it. Pound the slices to about 1/4 inch thickness.

4

Season chicken on both sides with salt and pepper.

5

Dredge each breast in the flour and pat the breast to allow excess flour to fall off.

6

Dip the breast in the egg and let excess drip off.

7

Dredge the breast on both sides in the bread crumbs.

8

Divide the oil between 2 large saute pans and heat over high heat until almost smoking. If you like, add a bit of butter to the oiled pans for extra flavor.

9

Add 1-2 chicken breasts to each pan, depending on if they fit without being too crowded, otherwise, cook one at a time.

10

Cook until golden brown on both sides, about 1-2 minutes per side.

11

Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.

12

Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.

13

Remove from the oven and garnish with basil or parsley leaves.

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