Chicken Parmesan

Serves 4-8 INGREDIENTS:

• 4 skinless, boneless chicken breasts, halved horizontally to make 8 cutlets

• 3 large eggs

• 1 tsp. garlic powder

• 1 tsp. sea salt

• 2 cups panko

• 1 cup seasoned Italian breadcrumbs

• 1 cup all-purpose flour

• 1/2 cup olive oil or vegetable oil for frying

FOR THE TOPPING:

• 8 ounces (250 g) Mozzarella cheese sliced or shredded

• 1/3 cup fresh shredded Parmesan cheese

• 2 tbsp. fresh chopped basil or parsley

Preheat oven to 400 F.

Make a dredging station with three wide, shallow bowls (pie plates work well). In the first bowl, whisk eggs, garlic powder and salt. Place panko mixed with Italian breadcrumbs in another large shallow bowl and flour in a third.

Working with one cutlet at a time dredge cutlet in flour, knocking off excess flour. Then dip in egg wash, letting excess drip back into bowl. Lastly, dredge in panko, pressing firmly to adhere, ensuring no bare spots remain. Gently shake off excess and place cutlets on a rimmed baking sheet (you can place in fridge to chill and rest for up to a day if you want to do this prep part in the morning).

Heat oil in large high sided frying pan over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side) and then move to a baking dish. You may make two baking dishes to house the eight pieces. Spoon some tomato sauce on top of the pieces, then heavily sprinkle with Parmesan cheese and top with Mozzarella if using. Bake in oven for 20 minutes or until bubbling and slightly browned and chicken is cooked through.