Italian Chicken Parmigiana / Parmesan Recipe
4 skinless and boneless chicken breasts, butterflied, pounded thin and then cut in half
2 large eggs
1/4 cup milk
2 cups Italian seasoned bread crumbs
3/4 cup vegetable oil
2 cups Sugar’s Marinara Sauce (See Recipe here)
1/4 cup freshly grated Parmesan cheese
1 cup shredded mozzarella (you can use more if you like to)
Chopped fresh basil or parsley as a garnish
Preheat oven to 350°F
In a bowl, beat the eggs with the milk. Spread the bread crumbs in a separate bowl. Season the chicken all over with salt and pepper. Dip the chicken in the egg mixture and then in the bread crumbs. Set aside on a spate plate and repeat until all the cutlets are coated.
In a large skillet, heat the oil until shimmering. Add the chicken and fry over moderately high heat, turning once, until golden brown, about 5-7 minutes. Drain the chicken on paper towels, and then transfer to a rimmed baking sheet or pan.
Add some sauce to the bottom of the pan then add the chicken breasts in a single layer, top with some more marinara sauce, sprinkle with parmesan cheese, cover with aluminum foil and bake for about 30 minutes. Remove from oven, top with shredded mozzarella, put back in the oven uncovered until cheese is melted and bubbling.
Remove from oven, sprinkle parsley or basil and serve.
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