Crispy Chicken Parmesan

This is one of our favorite dishes. Hope you try it!

Serves 4

Start to Finish - 30 minutes

1 cup all-purpose flour

2 large eggs

3 cups breadcrumbs (Italian)

1 cup Parmesan Cheese

1 cup tomato sauce

2 cups Mozzarella cheese (shredded)

4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed

salt and pepper

3/4 cup vegetable oil

1. Adjust an oven rack to the middle position and heat the oven to 450*. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the breadcrumbs and parmesan cheese in a third shallow dish.

2. Pound the chicken to a uniform 1/2-inch thickness . Pat dry with paper towels, then season with salt and pepper. Working with one piece of chicken at a time, dredge through the flour, then dip into the egg, and finally coat with the breadcrumbs. Press on the breadcrumbs to make sure the adhere. Lay the breaded chicken on a plate.

3. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add two pieces of the chicken and cook until light golden brown on both sides, 4 to 6 minutes.

4. Drain the fried chicken briefly on paper towels. Spread the chicken over a rimmed baking sheet. Spread 1/4 cup tomato sauce over the center of each breast, then sprinkle each with 3 tablespoons shredded mozzarella (more or less to your liking) and 1 tablespoon grated parmesan cheese. Bake the chicken until the cheese has melted and browned, 5 to 10 minutes.

Serve with side of spaghetti, green salad, and/or french bread.