1 lb boneless, skinless chicken breast, trimmed to cutlets
1 tsp salt
1 tbs olive oil
2 tbs basil
1/2 cup panko bread crumbs
3/4 cup parmesan cheese (grated)
1/2 tsp garlic powder
1/4 tsp oregano
1/4 tsp pepper
1 large egg 2 tbs flour
1/2 cup each mozzarella & fontina
Instructions
Saute garlic, oregano, red pepper & salt in olive
oil until golden brown (about 30 seconds). Add
tomatoes and sugar and simmer for 20 minutes,
reducing and thickening.
Pound cutlets into even thicknesses (between sheets of
saran wrap) and salt (rest for about 20 minutes. Pat
dry the chicken after 20 minutes and begin breading
process. Mix panko, cheese, oregano, garlic powder and
pepper. Combine egg and flour and dredge chicken in
egg mixture followed by breading. Pan fry in 1/4 cup
vegetable oil 1.5-2 minutes per side
Heat broiler and remove chicken from frying pan
onto paper towel lined plate. Place chicken on
baking sheet and cover with mix of mozzarella &
fontina. Broil for a couple of minutes until
cheese melts.
Serve chicken with sauce.
Originally Submitted
1/3/2015
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