Serves 6-8
1 1/2 pounds thinly sliced chicken breasts (be sure to get the thinly sliced breasts)
1 cup flour, seasoned with salt and pepper
3 eggs, whisked
2 cups bread crumbs, preferably Panko
olive oil
1 jar Marinara sauce
1/2 pound sliced mozzerella
Heat oven to 375
Set up 3 bowls side by side on your kitchen counter, next to your stove. Place the flour in one bowl, the eggs in the second bowl, and the bread crumbs in the third bowl.
Heat the Marinara sauce on low.
Heat 2-3 tablespoons olive oil in a large frying pan over medium-high heat.
Working with one piece of chicken at a time, coat the chicken in flour and shake off the excess.
Dip the chicken in the egg mixture, then roll the chicken in the bread crumbs until well coated.
Place the chicken in the frying pan (be sure the oil is hot). Repeat with 2 more pieces of chicken, making sure not to crowd the pan. Turn chicken once it's browned, which will be about 2-3 minutes per side.
Remove the chicken to a large baking sheet. Repeat with remaining chicken pieces, wiping the pan clean with a paper towel between batches.
Once all the chicken has been browned on both sides, place the baking sheet in the oven for 8-10 minutes. Remove and spoon some of the warm Marinara sauce over each piece. Top each piece with a slice of mozzerella cheese. Return to the oven for 2-3 minutes, or until cheese is melted and bubbling.
(You can also melt the cheese by broiling the chicken for about a minute but you have to keep watching it as it browns very quickly.)
1 1/2 pounds thinly sliced chicken breasts (be sure to get the thinly sliced breasts)
1 cup flour, seasoned with salt and pepper
3 eggs, whisked
2 cups bread crumbs, preferably Panko
olive oil
1 jar Marinara sauce
1/2 pound sliced mozzerella
Heat oven to 375
Set up 3 bowls side by side on your kitchen counter, next to your stove. Place the flour in one bowl, the eggs in the second bowl, and the bread crumbs in the third bowl.
Heat the Marinara sauce on low.
Heat 2-3 tablespoons olive oil in a large frying pan over medium-high heat.
Working with one piece of chicken at a time, coat the chicken in flour and shake off the excess.
Dip the chicken in the egg mixture, then roll the chicken in the bread crumbs until well coated.
Place the chicken in the frying pan (be sure the oil is hot). Repeat with 2 more pieces of chicken, making sure not to crowd the pan. Turn chicken once it's browned, which will be about 2-3 minutes per side.
Remove the chicken to a large baking sheet. Repeat with remaining chicken pieces, wiping the pan clean with a paper towel between batches.
Once all the chicken has been browned on both sides, place the baking sheet in the oven for 8-10 minutes. Remove and spoon some of the warm Marinara sauce over each piece. Top each piece with a slice of mozzerella cheese. Return to the oven for 2-3 minutes, or until cheese is melted and bubbling.
(You can also melt the cheese by broiling the chicken for about a minute but you have to keep watching it as it browns very quickly.)
my absolute fav
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