Make my marinara recipe for this dish and put to the side. If in a hurry use RAO’s marinara sauce.
Ingredients:
6 chicken breasts (trimmed of fat) rinse, pat dry and put to the side.
5 eggs (beaten and put in a large bowl)
1 box of Italian breadcrumbs
1 box of Panko breadcrumbs
1 cup flour
2 cups of Parmigiana cheese
2+ cups of shredded mozzarella cheese
2-3 cups of Olive oil
Garlic, salt, pepper to taste
Directions:
- In a shallow bowl mix both breadcrumbs, add garlic powder & 1 cup of Parmesan. In another shallow bowl, pour flour. In a third shallow bowl, beat eggs with 1 TB of water.
- Pat the chicken breasts dry, season with salt & pepper and dip into the flour, shaking off excess, then into beaten egg, then into breadcrumb mixture. Gently pressing to adhere.
- In a small bowl, mix mozzarella and remaining 1 cup Parmigiana.
- Use a large frying pan and put olive oil into it. Heat up but don’t burn the oil. You can check to see if the oil is ready by dropping a little egg batter or water into it and seeing if it bubbles.
- If so, you are ready to start frying your chicken. Cook it until the bread crumb coating is light brown. Don’t over cook the chicken because it has to go into the oven still and will continue to cook.
- As the chicken gets done, put it on a wire rack on a baking sheet.
- When done, take your marinara sauce and cover the top of the chicken with it.
- Bake for 30 minutes at 350 degrees.
- Before you take it out of the oven, cover the chicken with mozzarella/parmigiana cheese and let it melt but be careful not to over cook it.
- Good to serve with pasta, garlic bread and salad!
Manga
