Ingredients
4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish
Oven 400F
Season chicken on both sides with salt and pepper. Dredge each
breast in the flour and tap off excess, then dip in the egg and let
excess drip off, then dredge on both sides in the bread crumbs.
Divide
the oil between 2 large saute pans and heat over high heat until almost
smoking. Add 2 chicken breasts to each pan and cook until golden brown
on both sides, about 2 minutes per side. 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. Bake in the oven until
the chicken is cooked through and the cheese is melted, about 5 to 7
minutes. Remove from the oven and garnish with basil or parsley leaves.
We serve this over spaghetti and add a salad.