Chicken Parmigiana

Recipe Courtesy of Bobby Flay

Ingredients
1 lb boneless, skinless chicken breast, pounded thin
1 cup all-purpose flour, seasoned with salt and pepper
2 Large eggs, beaten with 1 tablespoon water and seasoned with salt
and pepper
1 Cup panko bread crumbs
1 Cup vegetable oil
lb fresh mozzarella, thinly sliced
Cup freshly grated parmesan
Fresh basil or parsley leaves, for garnish
Cups marinara sauce

Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.

Preheat oven to 400 degrees F.

Season chicken lightly with salt and pepper on both sides.
Combine bread crumbs and of the parmesan cheese.
Dredge each breast in the flour and tap off excess, then dip in the
egg and let excess drip off, then dredge on both sides in the
breadcrumb/parmesan mix.
Add oil to a large saute pan and heat over medium-high heat until
almost smoking.
Decrease temperature slightly (you do not want to burn the bread
crumbs) and add 2 breasts to pan and cook until golden brown on
each side. About 2 minutes per side.
Transfer to a baking sheet and bake in oven until the chicken is
cooked through 10-15 minutes.
Add few slices of mozzarella, and add a tablespoon of parmesan and
return to the oven for 4-5 minutes, or until cheese has melted.
Remove from the oven and garnish with basil or parsley leaves.